Caramel Banana Ice Cream with Strawberry Sauce

Caramel Banana Ice Cream with Strawberry-Coconut Sauce

It’s May and it is starting to warm up here in Arizona  – just a few days ago we had our first 100 degree day.  This is an ice cream type dessert without any dairy or processed sugar.

It is so pretty in a small wine glass like this one handed down to me by my grandmother.  When serving treats find some pretty dishes that will lend itself well to portion control.  

Caramel Banana Ice Cream with Strawberry Coconut Sauce
Serves 2
A dessert that uses only natural ingredients. Merrill dates create a caramel type flavor.
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  1. 4-5 bananas, peeled and sliced that have been frozen
  2. 3-4 merjool dates, pitted
  3. 4-5 drops of English Toffee SweetLeaf Stevia
  4. Almond Milk - small amount
  5. Strawberry-Coconut Sauce
  6. 10 Fresh Strawberries
  7. 1/4 cup unsweetened coconut
  8. 1-2 Tbsp of pure maple syrup, if desired
  1. Prepare bananas - Peel and slice the bananas and place on a wax paper or saran wrap line cookie sheet and place in the freezer for several hours until frozen. They can then be used or placed in a Ziplock bag and placed in freezer until ready to use.
  2. Place the bananas, dates, and stevia in food processor. Depending on the size of the food processor - may need to work in batches. A Tbsp of almond milk at a time can be added if needed but be patient it takes a while for the bananas to break down. Store in container in freezer.
  3. Strawberry-Coconut Sauce
  4. Place fresh strawberries, coconut and syrup (if desired) in a food processor. Blend until smooth.
  5. To Serve
  6. Use a small wine or dessert glass, spoon the ice cream in and then top with the strawberry sauce.
Deliciously Inspired
Frozen bananas are great to keep in the freezer for desserts and smoothies.

Bananas - Freezing