Banana 'Nice' Cream with Candied Nectarines and Caramel
A dreamy no-churn vegan banana nice cream layered with jammy caramelized nectarines and a drizzle of caramel. It comes together with just a handful of ingredients and freezes into the creamiest dairy-free dessert.
Ingredients
- 6 bananas ripe and frozen whole
- 4 nectarines pitted, chopped (I used multiple smaller ones)
- 3 Tbsp coconut oil
- 150 g brown sugar
Toppings:
- biscuits I used gluten-free biscuits, Maria by Schar
- vegan dark chocolate grated
- caramel sauce
- mint fresh
Instructions
- Slice the frozen bananas and chop the nectarines.
- Blend the bananas in a high-power blender until smooth and creamy. No liquid is needed.
- Pour the banana cream into a small tray.
- Heat the coconut oil in a saucepan. Add the brown sugar and stir until it starts to melt.
- Add the chopped nectarines.
- Cook over low-medium heat, stirring continuously, until the nectarines reach a soft, jam-like consistency (about 7 minutes).
- Pour the cooked nectarines over the banana cream and spread evenly.
- Place in the freezer for at least 5 hours, or overnight. For the first 3 hours, stir the ice cream with a spoon every hour so it keeps its creaminess.
- Serve with caramel sauce, grated dark chocolate, fresh mint, and biscuits.
Notes
For the creamiest texture, stir the ice cream every hour for the first 3 hours of freezing, then let it soften a few minutes before scooping. Store covered in the freezer for up to 1 month.