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Caramel Shortbread Banana Nice Cream:

I wanted to do something different with my ripe bananas and so this caramel shortbread banana nice cream was born! It is the perfect quarantine treat and a different way to use those ripe bananas.

Ingredients you will need for nice cream:

1. Coconut cream
2. Frozen ripe Bananas
3. Maple syrup
4. No bake caramel shortbread bars chopped
5. Date caramel

Prepare the no bake caramel shortbread bars:

I like to keep a stash of my no bake caramel shortbread bars in my freezer. But if you don’t have a stash in your freezer, you want to prepare these first if using in this recipe. They are super easy to prepare and I would suggest prepping them the night before you plan on making this nice cream.

Preparing the date caramel:

If you are making the caramel shortbread bars you will have extra date caramel left over for this nice cream. I like to keep a stash in my refrigerator for the week because it pairs nicely with so many items.

Making the nice cream:

I like to freeze my ripe bananas overnight by slicing up 4 bananas and placing in my Stasher Bag to freeze. The next day, I add the frozen bananas, maple syrup, coconut cream, pinch of salt to my food processor and process until smooth and silky. And then I fold in the chopped no bake caramel shortbread bars and my date caramel.

Pour into a loaf pan, top with more caramel shortbread bars, and swirl in more date caramel. Place in the freezer overnight.

And the hardest part is waiting for it to freeze overnight. I tested it at the 4 hour mark and it was more of a soft serve consistency, so if that is your jam then enjoy at the 4 hour mark. But if you want it to be thicker, with more of an ice cream consistency, let it freeze overnight.

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Caramel Shortbread Banana Nice Cream

Ingredients

• 1/2 can Coconut cream
• 4 Frozen bananas
• 1-2 Tbsp Maple syrup
• Pinch of salt
• 1/2 cup chopped No bake caramel shortbread bars
• 1/2 cup date caramel

Instructions

• In food processor add frozen bananas, maple syrup, coconut cream, salt and processor until a smooth consistency
• Fold in the chopped caramel shortbread bars, 1/2 of date caramel, and mix
• Add to a loaf pan, top with rest of caramel, and more chopped shortbread bars
• Freeze for at least 4 hours, I froze mine overnight

Print Recipe

No bake caramel shortbread Shortbread bars:

Makes 12 bars

Ingredients

Shortbread layer:

• 1/2 cup + 2 Tbsp almond flour
• 1/4 cup flaxseed meal omit if you don’t have
• 1/4 cup maple syrup
• 1/4 cup melted coconut oil

Instructions

• Pulse a few times in food processor until you get a sticky sand like consistency
• Add to a greased 9x5 loaf pan and press down with fingers to create an even layer

Date caramel layer:

• 1 cup soaked medjool dates I soak mine over night and strain in the morning reserving the date water
• 1/4 cup cashew butter
• 1 heaping Tbsp coconut oil
• 1 tsp vanilla extract
• 1-2 Tbsp maple syrup optional

Instructions

• Add to food processor or high powered blender
• Process for 30 seconds scraping down the sides throughout
• If you want thinner consistency add 1 Tbsp at a time of filtered water
• Add a layer on top of the shortbread layer
• I used 1/2 cup of my date caramel

Chocolate layer

• 3/4 cup chocolate chips
• 1 tsp coconut oil

Instructions

• Melt over stove top and add layer to top of the date caramel layer
• Freeze for an hour
• Use a sharp knife to cut into 12 bars