Nice Cream Recipe Caramel Banana Parfait

Does anyone even make their own Nice Cream Recipe anymore?

With all the amazing flavors of vegan ice cream out there nowadays it’s just so easy to grab one at the store!

BUT WAIT! If you want a refined sugar free version that is so delicious, cheaper and really easy to make

Check this out! Nice Cream Recipe in my favorite Caramel Banana Parfait!
Even the caramel and streusel part CAN BE lower sugar!
Notes are below for sugar free options!

Watch the Youtube Video for how I made this!

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Notes for Success

In the video I have a review for the specific blender I was using which is now unavailable since this review and recipe was made over 7 years ago!
But there are timestamps in the video to get to the actual recipe preparation part though

Recently I replaced this older blender (which still works actually!) with this Ninja Blender instead

Make the streusel part of the recipe Sugar Free by using your favorite granulated form of sugar substitute!
My favorite is Monk Fruit Sugar for an almost identical no sugar added recipe!
Click here for more about sugar free baking!

Caramel Sauce can also be made sugar free using Allulose as this is the only sugar substitute that will actually caramelize!

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Yield: 2

Nice Cream Recipe

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Ingredients

• Ripe Bananas 2 Large
• Plant Milk ½ cup (118ml)

optional add-ons

• ½ Recipe Caramel Sauce

For the Streusel

• All Purpose Flour ¼ cup
• Cinnamon just a pinch
• Light Brown Sugar 3 Tablespoons (45g) *see notes for sugar free
• COLD vegan butter 1½ Tablespoons (21g)

Instructions

1. Chop the bananas to 1" chunks then freeze at least 6 hours or overnight, they must be super frozen!
2. Prepare the Caramel sauce as per the recipe instructions and reserve that in the refrigerator
3. Prepare the streusel topping by combing the flour, brown sugar and cinnamon in a medium sized mixing bowl with the cold diced vegan butter and mix with a wooden spoon or spatula just until it resembles coarse meal. You can get in there with your hands to mash it through if that is easier
4. Transfer the sticky dough to a sheet pan lined with parchment paper and spread it out slightly for an even bake
5. Bake in a preheated 350° f oven for 15-25 minutes or until it is golden brown and crunchy
6. Once the bananas are frozen add them to a high speed blender with the plant milk and blend to a thick ice cream consistency