Salted Caramel Banana Nice Cream (Dairy-Free, Vegan)

The Golden Hour Caramel Swirl

There’s something almost magical about turning a handful of frozen bananas into something that tastes like it came from an artisan creamery. I started making nice cream a few years back when I was cutting out dairy, and honestly, I never looked back. This version came together one evening when I had some overripe bananas in the freezer and a craving for something rich and caramel-y. The stovetop salted caramel takes about five minutes and transforms the whole thing into something truly special. My roommates thought I’d ordered it from a dessert bar — that’s when I knew this one was a keeper.

Ingredients

Nice Cream Base

• 4 large ripe bananas, peeled, sliced, and frozen (at least 4 hours)
• ¼ cup full-fat coconut cream (the thick part from a chilled can)
• 1 tablespoon pure maple syrup
• 1 teaspoon pure vanilla extract
• Pinch of fine sea salt

Salted Caramel Sauce

• ¼ cup coconut sugar
• 3 tablespoons full-fat coconut cream
• 1 tablespoon coconut oil, measured solid
• ½ teaspoon flaky sea salt (like Maldon), plus more for topping
• ½ teaspoon pure vanilla extract

Toppings (Optional)

• Crushed raw pecans or walnuts
• Sliced banana
• Extra flaky sea salt
• Cacao nibs

Instructions

1. Make the caramel sauce: In a small saucepan over medium heat, combine the coconut sugar, coconut cream, and coconut oil. Stir constantly until the mixture begins to bubble, about 2 minutes. Reduce heat to low and simmer for 3–4 minutes, stirring frequently, until it thickens slightly and turns a deep amber color. Remove from heat, stir in the vanilla and flaky sea salt, and set aside to cool for a few minutes. It will thicken more as it cools.
2. Blend the nice cream: Add the frozen banana slices to a high-speed blender or food processor. Pulse several times to break them down, then add the coconut cream, maple syrup, vanilla, and sea salt. Blend on high, scraping down the sides as needed, until completely smooth and creamy — about 2–3 minutes. The texture should resemble soft-serve ice cream.
3. Swirl in the caramel: Drizzle about half of the salted caramel sauce into the blender and pulse just 2–3 times to create ribbons throughout. Don’t over-mix — you want those gorgeous caramel swirls visible.
4. Serve immediately: Scoop the nice cream into bowls. Drizzle the remaining caramel sauce on top, sprinkle with flaky sea salt, and add your favorite toppings. Serve right away for a soft-serve texture.
5. For a firmer scoop: Transfer the nice cream to a freezer-safe container, drizzle caramel between layers, and freeze for 1–2 hours. Let it sit at room temperature for 5–10 minutes before scooping.

Tips

• Banana ripeness matters: Use bananas with lots of brown spots — they’re sweeter and blend smoother. Slice them before freezing so they don’t clump into a solid block.
• Food processor vs blender: A food processor gives you more control and a thicker result. A high-speed blender (like a Vitamix) works great too — just use the tamper to push bananas down.
• Make extra caramel: This sauce keeps in the fridge for up to a week in a sealed jar. Gently warm it before drizzling over future bowls.
• Flavor variations: Add 2 tablespoons of raw cacao powder for a chocolate-caramel version, or a tablespoon of almond butter for extra creaminess.