I had a lot of people on Instagram ask me how I made this caramel nice cream sundae. So, I really wanted to share it with you all! It’s the perfect, delicious and healthy treat that’s completely raw, vegan, gluten-free, dairy-free, and free of refined sugar. There’s no ice cream maker needed and you can make it in under 5 minutes. I’m a big ice cream for breakfast person these days and caramel has been my go-to flavor as of late.
For the caramel ice cream, or nice cream as it’s known as on Instagram, all you need is frozen bananas for the base. Toss your bananas in a high-speed blender or food process and blend until smooth and creamy. If you’re impatient, you can add in a couple of fresh bananas, coconut water, or almond milk to get it to mix faster. But I prefer not to add in any liquid so that it’s thicker and creamier.
I discovered a combination of mesquite powder, cinnamon, and coconut sugar gives it an amazing caramel flavor. It kind of tastes like cake batter to me, which I have absolutely no problem with. High in calcium, magnesium, potassium, iron, and zinc, mesquite powder is sweet and slightly nutty with caramel undertones. Plus, it has a low glycemic index (G.I.) of 25 which helps stabilize blood sugar levels. If you’ve never tried mesquite powder, it’s a superfood that I definitely recommend adding to your nice cream, vegan desserts, or smoothie bowls.
Since it’s made of just bananas, you could technically have nice cream for any meal: breakfast, lunch, or dinner. It’s nutritious, wholesome, and satisfying so there’s no need to limit yourself. The idea of ice cream for breakfast might be harder to wrap your head around, but there’s no need to hesitate when it comes to a meal that’s made with real, whole unprocessed foods.
I put rawnola on absolutely everything and even eat it on its own sometimes as a snack. It’s a no-bake, raw granola that I make from dates, rolled oats, coconut sugar, and cinnamon. You blend it up and can store it in a mason jar to sprinkle onto your nice cream to make a yummy sundae like this one. I even took it one step further this time and added a drizzle of maple syrup and sprinkled some coconut sugar on top of my nice cream for good measure.
If you’re like me, you’ll take one bite of this sundae and be instantly hooked. If you do make this, please share with me on Instagram @asunshinemission. I love seeing your recreations and reading all of your comments!
- 4 frozen bananas
- 1/2 tsp of mesquite powder
- 1/2 tsp of cinnamon
- 1 tsp of coconut sugar
- 1 tsp of maple syrup
- 1/2 cup of rolled oats, gluten-free
- 6 pitted Medjool dates
- 1 tbsp of coconut sugar
- 1 tsp of cinnamon
- Add frozen bananas to a high-speed blender or food processor.
- Process until thick and creamy, scraping down the sides and pushing bananas down into the blades as needed.
- Add in mesquite powder, cinnamon, and coconut sugar.
- Blend until well combined.
- Transfer to a bowl.
- Add rolled oats, half of the dates, coconut sugar, and cinnamon to a high-speed blender.
- Pulse until broken down into small pieces.
- Add the rest of the dates and blend until well combined.
- Sprinkle the rawnola on top of the caramel nice cream.
- Drizzle with maple syrup and coconut sugar.
- Dig in!
*If you want your nice cream to blend faster, add in a dash of coconut water, almond milk, or other dairy-free milk as needed. I prefer to use only frozen bananas for a thicker and creamier texture.