This INCREDIBLE Ice Cream was inspired by skyespice’s “Chocolate Banana Cream” recipe. We had already eaten our chocolate quota, but wanted more yummy ice cream, so this recipe emerged! It tastes sooooo carmelly! If you miss those delicious carmel candy ice creams, then you’re sure to love this!! (I know it’s November, but it’s 85 degrees where we live.)
2½ cup Almond Mylk, I make mine extra creamy by using equal amounts of water & soaked almonds, blending it up & straining it through a nut milk bag.
18 Medjool Dates, Pitted - Use 12-18 according to taste.
2 tablespoon Vanilla, Use 1-2 T. according to your taste.
2 dash Salt, Again - to taste.
3 Bananas - Nice & Ripe, Sliced up & frozen over night.
Blend everything except the bananas together in a high speed blender until smooth. Then add the frozen bananas and blend them in until creamy. I had to stop & stir regularly to keep things moving. Enjoy!