Healthy Chocolate Caramel Icecream

I ate ice-cream every single day for breakfast (and sometimes dinner too) the first year and a half of being vegan. I was obsessed and I loved that I could have dessert every morning without feeling guilty! There are hundred of ways to make nicecream, all you need are 2-4 frozen ripe bananas as your base! Then add whatever mix-ins and toppings your heart desires:)

My bananas weren't completely frozen when I made this ice cream so it's not as thick as it usually is but it was still delicious!!

Chocolate Caramel Icecream

• 2-4 frozen ripe bananas (they should be very spotty before freezing)

• 1 T cocoa powder

• 1 t maca powder (totally optional)

• 1 giant dollop of caramel sauce (recipe below)

Add frozen bananas, cocoa powder, and maca powder to a blender or food processor. If you don't have a high powdered blender, you may want to set the bananas out for 5 minutes so they are easier to blend. You can add a bit of water but just add a very small amount at a time or else the ice-cream will be soupy. Blend until smooth. If your ice-cream got too soupy, you can just put it in the freezer for a bit to firm up! Enjoy with a giant dollop (or two) of caramel sauce:)

*If you don't add the caramel sauce, you may want to add a pinch of salt and a dash of sweeter like maple syrup/agave/sugar.

*My other favorite combo is chocolate peanut butter. For this, just blend in a spoonful of peanut butter and top with peanut butter powder if you want:)

*Other mix-in and topping ideas: vanilla, fruit, nut butters, mint, nuts, coconut shreds, peanut butter powder, cocoa nibs, jelly, etc!

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Caramel Sauce Recipe

• 24 pitted dates (soak in hot water for 30 min or more if you have time)

• 1 can of coconut cream

• 3/4 cup of sugar (I used coconut sugar) (it is good without the sugar so this is optional if you want it to be healthier)

• 1 t vanilla

• a couple pinches of salt

After dates have soaked, add them to a blender along with the rest of the ingredients Blend until smooth. Add the sauce to a small pot and bring to a boil (stir frequently) Once boiling, reduce to low for 10 minutes, stirring occasionally. Add to a jar and refrigerate until ready to use. Serve warm or cold.

*To read some of the other ideas for this caramel, click HERE:)