Salted Caramel Nicecream Bowl (vegan, glutenfree, nutfree, soyfree)

 I know what you're ice cream recipe in the middle of February? Bear with me... I am a big fan of smoothies ...

 I know what you're ice cream recipe in the middle of February? Bear with me...

I am a big fan of smoothies and ice cream in the winter -- well, year round really. If you asked me 'what's your favourite dessert?' anytime in the past 30 years the answer would always be ice cream. I am an addict, through and through. I'm not saying conventional ice cream is healthy -- because its totally not. In fact I think everyone should stop consuming dairy. But today's recipe isn't for ice cream, its for 'nicecream'.

Creamy, cold, dairy free, vegan, gluten free, soy free and nut free. Perfect for me and my allergy challenged peers. "Nicecream", also known as "banana ice cream", is healthy and just plain incredible. Seriously -- nicecream has been one of my favourite vegan food staples for years. If you haven't tried it yet you need to, now.

Vegan ice cream made of whole food ingredients -- who would have thought it was even possible? Well consider me a believer! You can make nicecream with just frozen bananas if you want but I love jazzing it up with different flavours like today's recipe for Salted Caramel Nicecream

Sweet, salty, creamy and gooey -- this Salted Caramel Nicecream Bowl recipe is a winner. Its also a totally acceptable breakfast! What ice cream sundae can you say that about? If you own a food processor or a blender you can make this recipe in a few minutes at home. The salted caramel sauce is worth its weight in gold (IMO). All you need to make it is three ingredients, a bowl and a spoon. Brown rice syrup gives the sauce a thick, goey texure and subtle sweetness, tahini (no I'm not crazy!) makes it rich and creamy, and maple syrup unites all the flavours. A touch of sea salt makes it perfection. Drizzle the whole batch over a bowl of banana ice cream and thank me later.


  • 4 cups frozen banana slices
  • 1 tsp vanilla extract
  • 1-2 tbsp maple syrup
  • 1 tbsp brown rice syrup
  • OPTIONAL: 1/2 cup water or coconut milk (you must add liquid if you are making this in a blender)
  • OPTIONAL: 1 tbsp tahini 

Add bananas to blender or food processor. If using blender add about 1/2 cup of water or coconut milk and the vanilla extract and blend until smooth. If using food processor you don't need to add any water or coconut milk but do so if desired for extra creamy result, blend until smooth, stopping to scrape down the sides of your processor and blend again until texture is even. Add tahini if using and blend well. Once blended transfer to an airtight container and freeze for 30 minutes. Make caramel then drizzle over the nicecream, using a spoon to gently swirl it into the nicecream.

  • 2 tbsp brown rice syrup
  • 2 tbsp maple syrup
  • pinch of sea salt
  • 1/2 - 1 tbsp tahini
  • 1 tsp vanilla extract
Add all ingredients to a bowl and mix very well by hand until smooth. Refrigerate until ready to swirl into your nicecream.

You Might Also Like


  1. Thank you for the good information that comes to share to everyone. Thank you very much for sharing your wonderful story with both ingredients and how to do it.




Contact Baking Backwards


Email *

Message *


Popular Posts


© Danielle Dewar. Powered by Blogger.