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


Did Someone Say Date?

The word date can mean so many things – we can make something yummy with dates, we can make a jar to save our change and go out with someone special or we can have fun with a little person in the kitchen.   

Date Bar Sliced

First up – I made these amazing date bars from Elizabeth Finch – You can find the recipe HERE  They are made with good clean ingredients – almond flour, dates, honey, egg, nuts, etc. and are gluten free.  

I didn’t have pecans so I used a mixture of raw almonds, cashews and unsweetened coconut for the top.  I’m going to warn you that you’ll want to double this recipe because they are so yummy.  I found that after cutting into bars, wrapping in syran wrap and placing them in the freezer on a cookie sheet for about an hour.  Then I place all the wrapped up little presents in a large Ziplock bag to store in the freezer.  They can be eaten as a bar or sliced once you are ready to enjoy. 

I knew this was the recipe I wanted to try my new Vietnamese Cinnamon in – oh this was so worth the $8.00 – purchased at Sur la Table.

Date Bar Squares


 Idea 2 – Buy a dozen canning jars and make some of these Date Night Jars for Christmas Gifts – Click HERE to find out how. 

Date Jar

Then my favorite -a  cooking date with my grandson.  This weekend we made some biscuits – Recipe can be found HERE  

AME - Heart Biscuits

10-10-14 Caden - Biscuit Making

Isn’t he so adorable?

Thanks for letting me share 3 of my favorite “date” ideas.


“Cheese Less” Lemon Cheesecake

This recipe encouraged me to leave the brownies and eclairs at a conference I attended on Friday alone.  How can a recipe have that much power?  It can when it is delicious and has ingredients that provide nutritional value.   

CL Lemon Cheesecake - Plated

"Cheese Less" Lemon Cheesecake
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  1. 2 1/2 cups raw cashews
  2. 1 tsp of pure vanilla extract
  3. 1/2 cup pure maple syrup
  4. 1/4 cup plus 1 tbsp melted virgin coconut oil
  5. 1/2 cup lemon juice
  6. 2 lemons, zested
  7. 1/4 cup water (plus more for soaking cashews)
  8. 1/8 tsp salt
  9. Optional - berries and whipped cream for topping
  10. Crust
  11. 2/3 cup pitted medjool dates
  12. 1/2 cup almonds
  13. 1/16 tsp salt
  14. 1/4 tsp pure vanilla extract
  15. up to 1 tbsp water, if needed
  1. Filling
  2. In a bowl, cover the cashews with water and let soak at least 2 hours if using a VitaMix or 8 hours to overnight if using a food processor.
  3. The crust can be made ahead. See directions below.
  4. Drain cashews and pat dry.
  5. Combine all ingredients (including the 1/4 cup water) in a high-quality food processor or Vitamix and process for 6-7 minutes, stopping occasionally to scrape down the sides until smooth and creamy. Pour into a prepared crust. Store the raw cheesecake in the freezer for up to 2 weeks, and thaw 5-10 minutes before serving.
  6. Crust
  7. Combine all crust ingredients except water in a high-quality food processor (not a blender) until fine crumbles form. If the mixture is too dry, add the water. Press the crust mixture into the small ramekins, then cover and freeze until ready to use.
Adapted from Chocolate Covered Katie
Deliciously Inspired
CL Lemon Cheesecake - Crust
Make up the crust and pat into the bottom of small ramekins – don’t have ramekins, coffee cups will work

CL Lemon Cheesecake-Filling
Making the filling

CL Lemon Cheesecake - Filled Dishes
Place the filling on top of the prepared crust and firm up in freezer