Summer days are perfect with a big bowl of ice cream! But with all the cream, additives and sugar, sometimes it's not the perfect choice for everybody. So we have an amazing alternative - banana nice cream...with a salted caramel date sauce for an extra treat!

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INGREDIENTS

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Ice Cream

• 2 large ripe banana (but not overripe)

• 2 medjool dates

• 2 tsp of tahini

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Optional extras

• Nut butter

• Honey

• Handful of cacao nibs

• Nuts

• Tablespoon of cacao powder

• Half a teaspoon of cinnamon, cardamom, or ginger

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Salted Date Caramel Sauce

• 1 cup soft Medjool dates, pitted

• 1/4 tsp fine sea salt, or more to taste

• 1 tsp fresh lemon juice

• 1/4 cup almond milk, plus extra for desired texture

• 1 tsp vanilla extract

• 2 tsp maple syrup

• 1 tbsp coconut oil

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INSTRUCTIONS​

• Peel the bananas and cut them into pieces.

• Place in an airtight freezer bag and freeze ideally overnight.

• Blend the frozen banana pieces in a food processor.

• When the mixture looks crumbly add the tahini and the dates.

• Keep blending — until the bananas look smooth and creamy and look like a soft-serve ice cream texture. Make sure you don’t over blend.

• Is best served straight after it's made! So you can eat the ice cream immediately, but it will be quite soft. You can also transfer it back into the airtight container and freeze it until solid, like traditional ice cream but you will need to re-blend it to serve if you like it to be soft.

• For the sauce, place all ingredients in a food processor or high power blender and blend till smooth.

• Transfer to an airtight jar and keep in the fridge.

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