A “nice” cream recipe that’s nothing short of decadent.
Bananas. Brownie batter bits. And gooey caramel. What a combination. This banana-based ice cream is sure to satisfy your sweet tooth. With just a few simple steps, you’ll have the perfect bowl of dessert for a slightly healthier bedtime snack.
Following the concepts of past banana ice cream recipes, this calls for a bunch of frozen bananas, almond milk, a bit of almond butter. For the sweet stuff, you can use bits of diced brownie (and warm up extra slices of brownie and to top with the ice cream to double down on the decadence). Or you can do what I did – the lazy route – and use some refrigerated or frozen edible brownie batter, cut into small chunks. Either way, top with caramel and enjoy the little things in life.
Explore other “nice” cream banana concepts:
Time You Need
- 5 minutes prep
- ~30 minutes resting
- Yields: 2-3 servings
What You Need
- ~3 cups of frozen diced bananas
- 1/2 cup of vanilla almond milk
- 1 tbsp caramel syrup + more for topping
- 1 tbsp Almond butter
- 1 1/2 tbsp sweetened or unsweetened coco powder (mention protein powder)
- 1 cup of diced brownie bits OR 1 cup of frozen, edible brownie batter (cut into small chunks)
What You Do
- In a blender or food processor, add all ingredients minus brownie bits and caramel syrup. Blend until the ingredients form a smooth purée, similar to soft serve ice cream.
- Scoop into a container or bowl, stir in the brownie bits and caramel syrup, then cover. Let rest in the freezer for about a half hour or more. Remove and serve with desired toppings (like extra caramel syrup!). Enjoy!