Salted caramel-tahini-roasted nut nice cream

Ever since I bought my food processor this summer all I have wanted to do is mix foods….. hummus, soup, nice cream…. It has definitely been a well used kitchen appliance.

And the panic that set in when my food processor began overheating and smoke was coming from the motor…. Full on panic that I would no longer be able to make nice cream. It was then I relized that adding smoking hot soup directly to the blender and blending a little too long was not a good idea i.e the motor overheated. But it is working fine now once it had cooled down.

You can see the blender I use HERE: (amazon affiliate link)

As you saw in my previous recipe, I made a salted date caramel, which was tasty just as it was. However once I made the caramel I also realized I didn’t know what to do with it… of course, I would gladly eat it just on it’s own with a spoon… but I thought I should try making something with it.

And it was then when I was looking in my pantry that inspiration struck….tahini and dates works amazing… add it to nice cream along with some roasted nuts. AMAZING, am I right?

And luckily for me, I had some banana slices in the freezer ready to be turned into nice cream when cravings hit.

So what is nicecream… well if you haven’t heard it before, it is basically just bananas, frozen and then mixed into “ice cream”.

Nice = because it is tasty but also nice = as in no animals were harmed to make this ice cream.

You can find some of my other nice cream flavours HERE. But it is just to go wild and crazy and use whatever extras, toppings and flavours you want. Just use bananas as the base and then add in some coconut milk or substitute half of the bananas for berries and then add some nuts, seeds, nut butter, cacao, cookies, brownies, chocolate chips etc

The best is to use a highspeed food processor when making the nice cream. And I recommend you take the bananas out of the freezer 10 minutes before making just to let them get a little softer so that your food processor doesn’t overwork or break from trying to mix the frozen bananas.

How to make the salted caramel tahini nice cream?

Ingredients:

For thesalted caramel, use THISrecipe. Then add 2-3 tbsp or more depending on your preference

Tahini, 2-3 tbsp

1-3 bananas (for one serving). Peel, chop and freezer for 3-4 hours or overnight. (Note, freeze in a container with a lid on, or in a plastic bag/freezer bag

Handful of nuts – salted or unsalted. Either buy preroasted or roast yourself

How to:

Begin by peeling, chopping and freezing the bananas. The best is to buy bananas when on sale and just peel, chop and freeze a whole bunch of them. I recommend you store 2-3 chopped bananas in separate freezer bags so that you have them proportioned instead of freezing them all in one container as then it can be hard to get only some of the banana out.

Freeze for 3-4 hours, but preferably overnight.

Make the date caramel if you haven’t already.

Roast the nuts – Place the nuts on a baking pan, spread them out evenly. Bake in the oven for 10 minutes at 180c. Note, you can add a little oil/vegan margarine and salt, but then just check on the nuts to make sure they don’t burn. You may need to rotate them after half the time.

Begin making the nice cream by adding the frozen bananas, some date syrup and tahini to the mixer. Mix on high speed until smooth. If necessary, add 1-2tbsp oat milk, though this shouldn’t really be necessary.

Once done, taste and add more date syrup or tahini according to preference. Add the roasted nuts, mix in and then eat and enjoy!!

Another amazing nice cream flavour to add to the books! Not everyone will like this flavour because of the sweet and saltiness… the salt from the salted caramel does stand out against the sweet dates and the sweet nice cream, but I liked that!!

Lastly I do need to note that even if this is nice cream and the caramel is made from dates, do consider this a sweet treat. Fruit sugar may not be exactly the same as white table sugar, but it still contains quite a lot of sugar and therefore it works great as a dessert. Of course if you just use 1-2 bananas and 1-2tsbp date syrup it is not a big deal, but I wouldn’t recommend going overboard with bananas or date syrup.

Gingerbread cookie nicecream

It’s not even November yet and i have already begun planning Christmas recipes!! The life of a (part time!) Recipe creator!

So expect christmas recipes already in November…. because I’m not sure i can wait to post the recipes and meals until December. Of course i am mostly looking at creating some winter/christmas inspired breakfasts, snacks and desserts… but there will even be some main meals as well. But what is traditionally eaten for christmas varies so much between countries and cultures so it’s hard to make christmas main meals that will be relevant for many.

But i would love to know what you traditionally eat for christmas?

It can of course be questioned…. is nice cream really a christmas food? And my answer to that would be no. Far from actually.

Instead… it is all about the warm dishes. Oats and rice pudding among other meals. But in some parts of the world it is actually warm during Christmas, so then why not make this dish…. ot maybe you just want some gingerbread flavoured nice cream during summer… that works as well!!

So….

Typically nice cream is just bananas with your flavours of choice.

And ice cream is based on cream and sugar.

This recipe is something in between.

Based on bananas, but added coconut cream for extra creaminess.

The coconut cream can of course be excluded, and just use bananas or add in some whipped soya cream. The coconut cream does add quite a bit of coconut flavour which may not be for everyone.

In prep for this recipe, don’t forget to peel, dice and freeze bananas. I used 2 bananas but you can freeze in more and just use the amount you need for each time you make nice cream! So if bananas are ever on sale… then buy a bunch and freeze in!

What coconut cream to use?

I used the top part (the cream) from a can of full fat coconut milk. But you can use an actual can of coconut cream instead.

So this recipe does require some freezing, mixing, refreezing and then defrosting. But it is worth it… and like i mentioned earlier, you could make a big batch and just defrost/freeze when you want to eat some!

Recipe:

Prep: 5-10 minutes, cooling time: 1-2 hours, defrosting: 30 minutes

2+ bananas, peeled, diced and frozen for atleast 2-3hours in advance

10+ gingerbread cookies. Or use as many or as little as you like.

100- 150ml coconut cream or whipped soya cream

Optional, pinch of ginger, cardamom and cinnamon or some gingerbread spices.

How to:

In a mixer, place the bananas, coconut cream and crumbled cookies and mix on high speed until smooth. If you don’t have a high speed food processor, allow the bananas to defrost a little before mixing so you don’t break your mixer.

Add in the extra spices if using. Taste and add more spices or cookies according to preference.

Pour the mixture into a container and place into the fridge for 30-60+ minutes

Then, once cooled, allow to defrost a little before eating!!

A very simple recipe. Almost so simple it doesn’t require instructions or a recipe!!

Give this recipe a try, or check out some of my other nicecream/ice cream recipes and let me know what you think!!

Mango and passionfruit coconut ice cream | No ice cream machine

How to make a creamy ice cream that doesn’t require an ice cream machine? Or isn’t *just* frozen bananas….? Then this is the recipe for you. Not to mention has alot of summer vibes with the mango and passionfruit.

This ice cream recipe may take a few hours to make due to all the freezing time, it is worth it. You could double this recipe to make a big batch to have ready for whenever you get sweet cravings or want some ice cream.

If you skip the vanilla sugar/maple syrup this ice cream is also refined sugar free, and of course both vegan and gluten free so everyone* can enjoy it. Making your own fruit and/or coconut based ice cream is great for kids, not only that you know what is in the ice cream but they can pick their flavour combos and even help make the ice cream.

 

Tips/substitutes when making the ice cream:

You can skip the frozen banana, however from experience it turns out more icy when you  don’t use the banana.

You can use coconut milk instead of coconut cream, but then you want to put the coconut milk into the freezer overnight, and then when frozen scooop out the actual coconut cream/milk and not use the water.

*I do recommend you try to mix the ice cream after 1-2 hours in the freezer and then allow it to freeze for another 1-2 hours.

Optional, i have seen other recipes that freeze the mixture/ice cream into ice cream cubes or small pots and then once frozen – before eating, you mix the ice cream in the blender again. However i have not tried this so i can not say how the ice cream would turn out.

Note, you do need a good food mixer if mixing frozen banana and mango. I use a blender from Philips, you can see it HERE.

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Recipe

Time: 3-4 hours, servings: 1-2

Ingredients:

2-3 passionfruit

250ml coconut cream

250g frozen mango

1-2 frozen banana

Pinch of vanilla or maple syrup

What you need:

Food mixer

How to:

Peel and dice bananas and place in the freezer for 4-8 hours, or overnight. You can omit this step, and skip the frozen bananas however the ice cream may turn out a little more icy instead of creamy then.

Begin by placing the coconut cream in the fridge to chill for about 30-60 minutes. Or place in the freezer around 15 minuts (Don’t forget it!).

10 minutes before making your ice cream, take the frozen banana and mango out of the freezer and allow to defrost slightly.

P,lace all the ingredients – banana, mango, coconut cream, passion fruit, pinch of vanilla/1-2tsp syrup into your food. Begin mixing on medium/high speed until the mix turns smooth and creamy.

Once done, after around 2-3 minutes. Pour into a container and place in the freezer for 3-4 hours. My recommendation is to take it out and stir/mix the ice cream after 1-2 hours.

Leave in the freezer, and once you plan to eat the ice cream take out of the freezer and allow to defrost for  10-20 minutes! Eat and enjoy.

You can see me make a version of this ice cream (i.e without the bananans) in my instagram, Itsahealthylifestyle.

If you make this ice cream, don’t forget to let me know and tag me on Instagram or leave a comment here letting me know what you think!