Salty Date and Peanut Butter Nice Cream
Treat yourself to a creamy, dairy-free, and vegan Salty Date and Peanut Butter Ice Cream. (Nice Cream). It's the perfect blend of rich peanut butter, naturally sweet dates, frozen bananas, and a hint of salt. It's so good!
Servings: 2 to 3 Servings
Calories: 238kcal
Equipment
Ingredients
- 5 pitted dates
- 4 tablespoons coconut milk see note
- 2 frozen, ripe bananas
- 3 tablespoons peanut butter plus extra for garnish
- A generous pinch of salt if using unsalted peanut butter
Instructions
- Place the dates and the creamy part of the coconut milk into a high-speed blender first. Then add the frozen bananas and the remaining ingredients.5 pitted dates, 4 tablespoons coconut milk, 2 frozen, ripe bananas, 3 tablespoons peanut butter
- Turn the blender on, starting with the lowest speed setting, then turn the power to the highest speed setting. For a Vitamix, use the tamper tool to rotate the ingredients. Blend until you get a beautiful creamy soft-serve consistency with no fruit chunks remaining.
- Serve immediately or for harder scoopable ice cream, transfer to a freezer-safe dish and freeze for 2 hours (see note). Scoop and serve with your favorite toppings.
Notes
Helpful Tips:
- Break frozen bananas into smaller pieces before adding them to the blender.
- The creamy part of the canned coconut milk lends a nice consistency to this healthy ice cream, adding a silky-rich texture. You can use the liquid part in a smoothie like my Pineapple and Green Banana Turmeric Smoothie.
- If you don't like any chunks of Medjool dates in your ice cream, blend until all pieces are completely pulverized. With some appliances, this might make the ice cream a bit too soft to serve immediately. If that's the case, store it in the freezer for another hour or two, then take it out and let it rest for a bit at room temperature (for 15 to 20 minutes, if too firm) before serving to make it scoopable.
- Storing in freezer: Use a freezer-safe container, or a loaf pan covered with parchment paper, making sure the parchment paper touches the surface of the ice cream to prevent freezer burn. Store for up to 2 weeks for the best texture and flavor. When you're ready to serve, let it sit at room temperature for a few minutes to soften before scooping.
- I use my Vitamix to make nice cream, but you can adapt the technique depending on your appliance. For example, if using a food processor, fit it with an "S" blade. You may need to stop and scrape the machine down once or twice to ensure everything continues to move and blend smoothly.
- Make salty date and peanut butter ice cream sandwiches: Use your favorite cookies, or try my soft Peanut Butter Brownie Cookies to make ice cream sandwiches. It's delicious!
Nutrition
Serving: 1 | Calories: 238kcal | Carbohydrates: 31g | Protein: 5g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 72mg | Potassium: 492mg | Fiber: 4g | Sugar: 19g | Vitamin A: 52IU | Vitamin C: 7mg | Calcium: 20mg | Iron: 1mg
