Salted Caramel Macadamia Banana Ice Cream {dairy free}

Salted Caramel Macadamia Banana Ice Cream {dairy free} - Quirky Cooking

I had a very sad little girl this morning, with a bad case of ‘schoolitis’… It really is impossible to teach an eight year old girl about state-of-being verbs when all she can do is cry because her brothers have already finished their school work and she hasn’t! So we had a break and made a pre-lunch snack. Salted caramel macadamia banana ice cream works every time – no more tears, smiles all round. Only problem is, now she’s bouncing off the walls and giggling crazily at everything. Sigh. Oh well, we’ll try again after lunch.

Here’s the recipe, just in case anyone else needs a pick me up too! (Hopefully you won’t get the giggles.) Now I’m off to make a quinoa salad for lunch…

Note: You can find fine sea salt and vanilla powder for this recipe in my online store!

Salted Caramel Macadamia Banana Ice Cream {dairy free}
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  1. 100g Rapadura or coconut sugar or pure maple syrup
  2. 100g coconut cream
  3. 2 teaspoons vanilla extract (or 1 large tsp vanilla bean paste)
  4. a pinch of Himalayan salt
  5. 450g frozen bananas, chopped in 1 inch pieces
  6. 2 handfuls of raw macadamias (or however much you want!)
  7. a good drizzle of caramel sauce (reserve at least half for topping)
  8. extra macadamia nuts, chopped roughly
  9. extra sprinkle of Himalayan salt (optional)
  1. Make the caramel sauce by melting together some Rapadura, coconut cream, vanilla and salt for 3 minutes at 100 degrees, speed 2. Pour sauce into a small jug and set aside.
  2. Add bananas, macadamias and caramel sauce to the Thermomix bowl and mix on speed 9 for 30 seconds, using the spatula to push it onto the blades.
  3. Serve the ice cream straight away in small dishes, drizzled with the caramel sauce, and sprinkled with chopped macadamia nuts. You can also add a tiny sprinkle of Himalayan salt over the top as well, if you like.
Quirky Cooking
Salted Caramel Macadamia Banana Ice Cream {dairy free} - Quirky Cooking
Salted Caramel Macadamia Banana Ice Cream {dairy free} - Quirky Cooking

19 thoughts on “Salted Caramel Macadamia Banana Ice Cream {dairy free}

    • QuirkyJo says:

      Yes, you’d just need to re-blend the ice cream before serving, so it’s easier to make the ice cream as you need it.

  1. Jacinda says:

    Hi Jo, I have a ton of fresh figs to use up, could I swap out bananas for the figs or go half and half? Thank you!! Love your recipes 🙂

  2. Kylie Bevan says:

    Made this today Jo, really really good! Used a local nut here in Vanuatu, called nangae – love macadamias, but the nangae worked well as a substitute.

  3. Pingback: Miss C's 'Ice Cream Menu Plan' - Quirky Cooking

  4. Melissa says:

    I finally got around to making this and it is soooooo delicious!
    I’ve found it hard finding yummy recipes when trying to eat clean and this is just to die for! Thanks Jo, all smiles in this household! ?

  5. Carmen says:

    Just made this ice cream for the family . It’s so delicious and we don’t feel like it’s so heavy in our stomachs like usual ice cream . Even the kids loved it. 2 without sauce and the other one with sauce but without the nuts on top. My Hausband and i Love it complete. Defently will make That one again .

    • Jo Whitton says:

      Hi Carmen, thanks so much for letting us know! So happy to hear you and your family enjoyed the ice cream! 🙂

  6. Denise says:

    Thank you. Made the caramel sauce to go with steamed date puddings from the basic cookbook. I had frozen the puddings so while they were heating I made the sauce. So quick and delicious, my husband is calling me masterchef!

  7. ingrid says:

    I loved it too but I used walnuts and don’t think it had some flavour I wanted plus I think I put in to much sauce as it very sweet and next time will use the right nuts and less sauce in the ice cream
    can you make it creamier by any chance?

    • QuirkyJo says:

      Hi Ingrid! 🙂 Using macadamias would make the end result creamier than using walnuts but you could also try adding a small amount of thick coconut cream too. xx

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