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Salted Caramel "Ice Cream"

Prep Time15 mins
Cook Time30 mins
Servings: 4
Author: Lorie Yarro


  • 4 frozen bananas
  • milk of choice
  • 12 medjool dates pitted and soaked in warm water for 30-60 minutes
  • 1-2 T 100% pure maple syrup
  • 1 tsp vanilla extract
  • sea salt
  • 1 cup water


  • After soaking dates, process in food processor until broken down into a paste.
  • Slowly start to add the water about 1/4 cup at a time and process until smooth.
  • After all water has been added, add vanilla and maple, and 3-4 cranks of sea salt and process until rich and smooth.
  • Pour caramel into a bowl and set aside in the refrigerator.
  • Add bananas to the food processor along with a few splashes of milk of choice to get things started.
  • Process bananas until a smooth, soft serve like consistency.
  • Pour mixture into a mixing bowl and add about 1/2-2/3 of the caramel mixture and stir well.
  • Transfer the ice cream to a container that can be covered. I used a bread baking pan actually!
  • Drizzle over the remaining caramel and swirl into the top.
  • Freeze for about 30 minutes to an hour to allow to set.
  • Serve and enjoy with crushed pecans, some of my coconut whipped cream and more!