I’m a BIG fan of ice cream.

There was a time when I ate it nightly. Yes, practically every night. It was habitual. After I put the kids to bed, the ice cream would come out and I would just serve some right up, cone and all.  (Notice how I did this after the kids went to bed. I really didn’t want to share and also didn’t want them eating all that ice cream! )

That was a long time ago, and fortunately habits can change! But I still love it. And still eat it on special summer trips to our favorite ice cream place, and, because it’s tradition, a once a year trip to the Dairy Barn at the Indiana State Fair!

But in the interest of my health, and because I generally don’t eat much dairy anymore, non-dairy ice cream alternatives to the rescue! There are plenty out there made from coconut milk and almond milk but I like the versions that take just minutes to make in my own kitchen, whenever the mood hits. I tend to keep lots of frozen bananas on hand for smoothies and since my kids like to eat them that way, straight up. And in the summer…for nice cream!

Nice cream is the perfect diary free alternative to ice cream, smooth and creamy, without all of the additives, including refined sugars and preservatives. All you really need is frozen bananas, then get creative! Add chocolate, fruit, nut butters, whatever. Play around to your hearts delight. Want to keep it SUPER simple? Check out this 2 ingredient nice cream recipe! It’s as good as it is simple to make.

Regardless of the options, this sea salted caramel version is my current favorite, and I’ll be whipping this up often this summer. I use date paste to give it that caramel flavor, and it rocks! Date paste is great to add to anything for sweetness without the refined sugars! (Learn how to make it below)

Dairy free ice cream is totally my thing this summer and I don’t know if I’ll be able to stop playing around with nice cream flavors.  So be on the lookout on  Instagram and Facebook, for more fun concoctions!

Enjoy!!

Sea Salt & Caramel Nice Cream

Serves 2

Ingredients

3 bananas, cut into rounds and frozen

2 heaping tablespoons almond or cashew butter

2 heaping tablespoons date paste (recipe below)

1 teaspoon vanilla

Pinch of sea salt

Optional toppings: dark chocolate chunks, toasted almond slivers, drizzle of date paste

Directions

Prep the date paste ahead of time.

To make date paste: Soak about 1 cup of packed, pitted dates in very hot water to cover, for an hour. Add the dates with ½ cup of the soaking water to a blender and blend to reach smooth paste consistency. Store in the refrigerator until ready to use.

To make ice cream:

If bananas are frozen rock solid, let them sit out to thaw slightly. They need to soften enough to blend, but not so much that they unfreeze. Then, toss them in a high-speed blender or food processor. Add almond or cashew butter, date paste, vanilla, and sea salt. Blend the ingredients, working with a tamper (or other utensil), if needed, to keep pressing it all down into the blades. Blend until smooth, creamy and well combined (without over blending or it will start to melt and get liquid-y)

Serve in bowls or cones and add toppings of choice.

You’ll want to serve this immediately, for obvious reasons! You can also store it in the freezer for later, then just let it sit out a few minutes to soften,  before serving.

I think this is dreamy. Give it a try at your house and let me know what you think in the comments!

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