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Caramelized Banana Nice Cream

A great way to use up those bananas!


For those of us who have a bit of a love/hate relationship with dairy, this nutty ice "cream" is just the guiltless dessert...or breakfast...we need. I often over estimate how many bananas we'll eat in a week and love this for using up the fruit that may otherwise go bad. Sometimes, I just don't feel like making banana nut bread. Use any nut or seed butter that tickles your fancy!


Caramelized Banana Nice Cream


  • 2 tablespoons virgin coconut oil

  • 3 large ripe but firm bananas, peeled

  • 1 tablespoon dark brown sugar

  • ¼ teaspoon kosher salt

  • ¼ cup coconut cream or coconut milk

  • ¼ cup almond butter


  1. Heat oil in a medium nonstick skillet over medium. Add bananas and cook, undisturbed, until dark brown underneath, about 3 minutes. Turn and continue to cook, turning occasionally, until caramelized around the edges but still mostly firm, 2–3 minutes more. Add brown sugar and salt and toss just to coat bananas.

  2. Transfer bananas (along with any liquid) to a small silpat-lined rimmed baking sheet (or a baking sheet coated lightly with nonstick spray). Freeze until hard, about 3 hours.

  3. Let bananas soften just until you’re able to break them into large clumps (they should still be mostly frozen so this is really just a few minutes) and transfer to a food processor. Pulse until finely chopped, scraping down occasionally, then continue to pulse until a smooth paste forms, about 2 minutes. Add coconut cream and pulse until smooth and creamy, about 1 minute more. Add almond butter and pulse just until combined.

  4. Transfer nice cream to an airtight container and freeze until firm, at least 3 hours.


Make Ahead: Nice cream can be made 2 weeks ahead. Keep frozen. If too hard, let soften on the counter for a few minutes before scooping.


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