Gingerbread Salted Caramel Ice Cream
A quick & easy healthy ice cream recipe - or rather nice cream- made using leftover Christmas gingerbread cookies and homemade vegan salted caramel.
Servings: 6 servings
Ingredients
For the banana ice cream:
- 6 bananas frozen
For the salted caramel:
- 1 tBsp almond butter
- 1 tBsp coconut oil
- 1 tBsp maple syrup
- 1/4 tsp vanilla extract
- 1/8 tsp salt
Instructions
- To make the salted caramel, mix well all the ingredients.
- For the banana ice cream, blend the frozen bananas in a high-speed food processor/ blender.
- To make the salted caramel ice cream, pour about 1/3 of the blended bananas in a freezer-safe container, then top it with half of the salted caramel. Optionally, you can add some gingerbread cookie crumbs. Then add another layer of the bananas, the rest of the salted caramel, and some more crumbs. Finish by covering it all with the rest of the blended bananas.
- Freeze overnight.
- Enjoy with some gingerbread cookies.
Video
Notes
Total time does not include freezing time.