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Salty Caramel (N)Ice Cream Bowl (vegan,raw,glutenfree) - ENG

Actually, I’m not a huge ice cream lover. But if it's really hot for a while, I do enjoy experimenting with simple homemade ice cream.

Banana ice cream, on the other hand, is a different story, I could seriously eat it every day, not that I’m doing, something about balance ;). Recently I made this variant of (n)ice cream and at the first bite I seriously wondered why I had not made this combination before; so good!

Without joking, if you have a good powerful blender and bananas at home and if you’ve never tried this ice cream before then it's about time! Break three bananas, peeled, into three parts each. Place the nine banana pieces in a airtight storage tray overnight, with some parchment paper between the pieces so that they will not freeze together, in the freezer. The next day you are set to go!

Prep Time 5 minutes
Freeze Time 6 hours
Total Time 6 hours 2 minutes
Servings 1 bowl


  • 3 pieces bananas peeled, frozen
  • big pinch (gray) salt about 1/4 tsp
  • 25 grams pure smooth peanut butter
  • 1/2 tsp pure vanilla extract
  • 10 ml maple syrup (optional, but in combination with peanut butter you create a kind of caramel-like taste)




  1. Freezer, powerful blender suitable for crushing ice, measuring spoons


  1. Place the deep frozen banana pieces in the blender along with the peanut butter, vanilla extract, salt and maple syrup. Let it stand at room temperature for 10 minutes before turning on the blender (Really no longer than 10 minutes).

  2. Mix and immediately turn off the blender if a creamy thick ice cream mixture is formed. Stir well again and transfer the banana ice cream to a bowl, garnish as desired and attack!

Recipe Notes


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