Perfect weather for n’ice cream! This is really scrummy and tastes delish. It doesn’t need any extra sugar as the bananas and date caramel give it tonnes of rich sweetness and creaminess. It’s also pretty quick to make. I usually make up a big batch of the date caramel so I can use it for other stuff (or just eat it by the spoonful!).
If you don’t have dates you can just add use caramel syrup with almond butter (the sugar free one for coffees works well) or any liquid sweetener or sauce! You can even buy date syrup if you wanted to use that 🤗
The caramelised almonds are yummy as a snack on their own too!
You will need:
8 – 10 Medjool dates (this will create extra caramel so reduce if you don’t want any spare)
1 tbsp Almond butter
1 tbsp hot Water
4 frozen bananas
Handful almonds
Drizzle of maple or date syrup or any liquid sweetener
It’s best if you peel and slice your bananas for freezing as it makes it easier for the blender to handle so make sure your bananas are well frozen first.
First caramelise the almonds. Pop the almonds into a dry frying pan, add a good drizzle of maple, coconut or date syrup and heat. You need to keep an eye on this – you want it to start to bubble and thicken but not burn. Keep stirring so they don’t catch. Once the syrup is reduced down and they’re well coated tip them out in to some baking paper and allow to cool. You can break them apart once cool.
Then make the almond caramel. Chop the dates and pop in to a high speed blender together with the almond butter. Depending on how dry your dates are you may not need all the water so start with half. Process well, adding the rest of the water if necessary, until you have a smooth caramel. Remove this from the blender (don’t worry about getting every last bit out and there’s no need to clean the blender).
Pop your frozen bananas in to the blender and pulse to blend the banana. Once it’s almost smooth add a tablespoon or so of the caramel back in to the blender with the bananas (add as much as you want – to taste). Blend well and then serve with the almonds sprinkled in top. If you want to serve it later freeze in small portions (plastic food bags or ice cube trays work best) and reblend briefly before serving to remove any large ice crystals.
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