Salted Banana Caramel Ice Creams

These banana caramel ice creams are our current freezer favourite for these warm summer afternoons. They’re creamy, naturally sweetened and so easy to make.

The natural caramel flavour comes from ripe bananas and dates, with a hint of salt to balance everything out. They’re perfect for kids, simple enough to whip up and made with wholefood ingredients you probably already have at home.

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Salted Banana Caramel Ice Creams

Gluten free, dairy free, egg free, nut free option

Makes 8-9 (depending on mould size)

Ingredients:

• 2 ripe bananas

• 1 × 400ml can coconut cream (or full-fat canned coconut milk)

• 1–2 tablespoons coconut sugar (optional, to taste)

• ¼ teaspoon salt

• 1 teaspoon vanilla extract

• 2 tablespoons collagen (optional)

• ¼ cup dried dates or 3 Medjool dates, pitted

• 2 tablespoons peanut butter

  Instructions:

• Add all ingredients to a high-speed blender.

• Blend on high until completely smooth and creamy.

• Pour the mixture into ice-cream moulds.

• Freeze for at least 6 hours, or until fully set.

• To remove, briefly run the moulds under warm water and gently release.

  Notes:

  • Use very ripe bananas — the riper they are, the deeper the caramel flavour.

  • Taste the mixture before freezing and adjust sweetness if needed.

  Variations

  • Nut-free: Swap peanut butter for sunflower seed butter or tahini.

  • Extra indulgent: Dip in melted dark chocolate and add a sprinkle of nuts or coconut before serving.

If you love the flavour of these, you’ll definitely want to try my banana crème caramel gummies — they’re just as delicious and always a hit with kids.