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Snickerdoodle Nice Cream with Caramel Swirl

Serves 4


Nice Cream

  • 5 bananas, peeled and sliced

Caramel Swirl

  • 8 Medjool dates, pits removed
  • 4 T. warmed dairy-free milk
  • 1 t. pure vanilla extract

Snickerdoodle Chunks


  1. Place the banana slices inside a resesalable bag. Place in the freezer overnight.
  2. To make the caramel swirl: Add the pitted dates to a small bowl, cover with boiling water and soak for 10-15 minutes. Add the soaked dates, 4 T. warmed dairy-free milk and the vanilla extract to the bowl of a large food processor. Turn on and whip until you have a smooth mixture. Scoop into a small bowl and set aside.
  3. Next, use your fingers to crumble the snickerdoodle cookies. Set aside.
  4. In the same large food processor bowl, pour all the frozen sliced bananas. Turn on the food processor and blend until the bananas look chopped up and a little stuck. Scrape down with a spatula and turn on again. You’ll repeat this process of blend-get stuck-scrape-blend-get stuck-scrape 5-6 times and then all of a sudden it will be a light and airy whip of delicious “nice cream!”
  5. Pour the nice cream into a bowl and mix in the caramel swirl and the crumbled Snickerdoodle Cookie chunks. Serve immediately or cover and keep frozen.

*If you keep in the freezer, when you are ready to enjoy allow the nice cream to sit at room temperature about 10 minutes before scooping into a bowl.