I thought it’s about time that I share this caramel swirl banana ice cream sundae with you all. Now that it’s summer, I find myself craving banana ice cream basically for every meal. It’s so smooth & creamy with the perfect amount of crunch from the 4-ingredient raw granola and naturally sweet from a coconut nectar caramel swirl.
If you’ve never made banana ice cream before, now’s your chance. It’s the easiest, most delicious dairy-free, vegan, and sugar-free ice cream you’ll ever make. All you have to do is throw frozen bananas into a blender or food processor and blend until smooth and creamy. I usually add a dash of almond milk too to get it going and make it extra creamy, but that part is totally up to you. So, there you have it: a one (or maybe two) ingredient healthy ice cream.
This nourishing, decadent ice cream sundae is 100% raw, vegan, gluten-free, dairy-free, and refined sugar-free just the way I like it. Really, if you had any doubt as to whether you could indulge in ice cream as a vegan, here’s your proof that you can. Better yet, there’s no need to limit yourself because it’s made with bananas, a real, natural whole food that’s high in potassium, aids digestion, and regulates blood sugar levels.
As for the caramel swirl, I used organic, raw coconut nectar made from the naturally sweet, nutrient rich sap that pours out of coconut blossoms when a coconut tree is tapped. This sap is low-glycemic with over 17 amino acids and minerals. Coconut nectar is much lower in fructose than agave or maple syrup, which is why I prefer it in most of my desserts. It has a mild flavor that really tastes more like a light caramel than coconut, hence why I’ve dubbed it as a caramel swirl.
On top, I put my amazing raw vegan granola (a.k.a. rawnola) which I’ve already shared the recipe for. I always make it in big batches for the week and then keep it in mason jars to sprinkle on top of banana ice cream, acai bowls, and smoothies. It’s a twist on the famous lonijane recipe, which if you haven’t checked out then you definitely should. She’s an amazing wellness warrior, inspiring mom, and bright spirit in the vegan world.
My twist on her recipe involves subbing the coconut for buckwheat groats to make it lower in fat. Besides that, it’s just dates, rolled oats, and cinnamon. You blend it all together to get the best crunchy, raw granola treat! I’m addicted to it so just warning you now. Once you start making it, you’ll never want to stop. But there’s absolutely nothing wrong with that. I hope you adore it as much as I do! If you do end up trying this recipe, please share with me on Instagram @asunshinemission.
- 3 frozen bananas, peeled and chopped
- 1 tbsp almond milk (optional)
- 1 tbsp coconut nectar
- 1/2 cup rolled oats
- 1/2 cup buckwheat groats
- 8 Medjool dates, pitted
- 1 tsp cinnamon
- Blend the bananas in a high speed blender or food processor until it gets smooth and creamy.
- Add almond milk a little at a time if necessary.
- Scoop out the ice cream and drizzle with coconut nectar.
- Soak dates in warm water for 5-10 minutes. If your dates are already soft, skip this step.
- Place all ingredients in a blender.
- Pulse until combined.
- Sprinkle as much as you want on top of your ice cream and store the rest in a mason jar.
- Dig into your ice cream sundae!