Caramel Core Cups

At least a dozen different fruits went into the making of my Banana Ice Cream eBook, so there are tons of fruity options. But I didn’t skimp on the cacao either. There are also lots of really decadent recipes, too.

Today’s recipe is a bit more on the decadent side, but of course there’s still plenty of fruit in there. It’s Feasting on Fruit, what do you expect? I’m taking a page out of Ben and Jerry’s book and transforming their classic Karmel Sutra flavor into a healthy banana ice cream version. We’ve got chocolate ice cream, vanilla ice cream, and a caramel core. Yum!

Oh, and the book release is getting close (Friday!!), so start stocking your freezer with bananas.

Caramel Core Cups

3 small servings

4 frozen bananas

1/2 tsp vanilla bean powder

1 tbsp cacao powder

Caramel Core

3/4 cup dates

1/2 tsp vanilla bean powder

1/2 cup water

1/4 tsp salt (optional)

  1. Blend 2 of the frozen bananas with the 1/2 tsp vanilla bean powder for the vanilla ice cream. Set aside
  2. Blend the other 2 frozen bananas with the cacao powder for the chocolate ice cream.
  3. Fill each cup with half vanilla and half chocolate ice cream. Freeze for about 30 minutes.
  4. Blend all of the ingredients for the caramel until smooth.
  5. Transfer the caramel to a piping bag or a ziploc. Snip off the tip (or one corner).
  6. Remove the ice cream cups from the freezer. Insert the tip of the bag into the center of each cup, and squeeze while pulling up to create the caramel core.

I try not to play favorites with my recipes…but this is one of my favorites.

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