Banana 'Nice' Cream with Candied Nectarines and Caramel
This is the best vegan banana 'nice' cream I have ever tasted! It has the perfect combination of textures and flavors.
Ingredients
- 6 bananas ripe and frozen whole
- 4-5 large nectarines pitted, chopped (I used multiple smaller ones)
- 3 Tbsps coconut oil
- 150 g brown sugar
- Toppings:
- biscuits I used gluten-free biscuits, Maria by Schar
- grated vegan dark chocolate
- caramel sauce
- fresh mint
Instructions
- Slice frozen bananas and chop nectarines.
- Blend bananas in a high power blender. I used my Optimum 9200 for this. No liquids were needed.
- Pour banana cream in a small tray.
- Heat oil in a saucepan. Add sugar. Stir until sugar starts to melt.
- Add chopped nectarines.
- Cook on low-medium heat, while stirring continuously, until nectarines get a soft, jam-like consistency (~7 mins).
- Pour cooked nectarines over the banana cream. Spread evenly.
- Place in freezer for at least 5 hours, or overnight. For the first 3 hours, stir the ice-cream using a spoon, every hour. This way it will maintain its creaminess.
- Serve with caramel sauce, grated dark chocolate, fresh mint, and biscuits.
Notes
I made this with my Optimum 9200 blender.
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