Name: Vanilla Nice Cream with Peanut Butter Caramel and Chocolate Shell
Prep time: 20 min
Total time: 20 min
Ingredients: 2 ripe bananas, sliced and frozen; 2 tbsp plant-based milk (like almond, soy, coconut, cashew …); 1/2 fresh vanilla bean or 1/4 tsp vanilla powder; 1 tbsp smooth peanut butter (or any other nut butter, like almond, cashew, tahini or sunflower seed for a nut-free option); 1 tbsp maple syrup; 1/2 tsp vanilla extract; 1 pinch of flaky sea salt; 1 tbsp coconut oil, melted; 1 tbsp cocoa powder, unsweetened; 1 tbsp maple syrup; 2 handfuls of Purely Elizabeth Vanilla Chocolate chip Granola (or any granola of your choice)

Description

This banana nice cream with peanut butter caramel, crunchy granola and a crisp chocolate shell is the perfect healthy treat to indulge anytime. Easy to make with only bananas, vegan and packed with nutrients.

Ingredients

Scale

Vanilla nice cream

2 ripe bananas, sliced and frozen
2 tbsp plant-based milk (like almond, soy, coconut, cashew …)
1/2 fresh vanilla bean or 1/4 tsp vanilla powder

Peanut butter caramel sauce

1 tbsp smooth peanut butter (or any other nut butter, like almond, cashew, tahini or sunflower seed for a nut-free option)
1 tbsp maple syrup
1/2 tsp vanilla extract
1 pinch of flaky sea salt

Chocolate shell sauce

1 tbsp coconut oil, melted
1 tbsp cocoa powder, unsweetened
1 tbsp maple syrup

Toppings

2 handfuls of Purely Elizabeth Vanilla Chocolate chip Granola (or any granola of your choice)

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Instructions

Prepare the nice cream. The day before, slice the bananas into large chunks and place in the freezer overnight or at least 8 hours until they are completely frozen.
Add frozen bananas and plant-based milk to a high speed blender, and blend until smooth and no chunks remain. Depending on the power of your blender, you might need to add a little more milk to make the process easier.
Scrap the vanilla bean and add the seeds to the nice cream. Blend to combine. Transfer the nice cream to a container and store in freezer while you prepare the other elements.
To make the peanut butter caramel sauce, stir peanut butter together with maple syrup, vanilla extract and flaky sea salt into a bowl until smooth and creamy. Set aside.
To make the chocolate shell, melt the coconut oil in a bowl. Then add cocoa powder and maple syrup and stir to combine, until you get a smooth and runny sauce.
When ready to serve, remove the nice cream from freezer. Grab a medium serving bowl and arrange a handful of granola on the bottom. Pour the nice cream on top and smooth the surface using the back of a spoon. Drizzle the caramel sauce to make swirls, then pour the chocolate sauce on top and immediately sprinkle more granola. Wait a few seconds for the chocolate sauce to harden before to enjoy.

Notes

Prep time does not include freezing the bananas.
Serve the nice cream immediately for a soft-serve ice cream or freeze at least 5 hours for a scoopable ice cream. Store the nice cream in an airtight container in the freezer for up to 1 week.