Close up shot of peanut butter nice-cream topped with peanuts

Peanut Butter Salted Caramel Nice Cream

Print this recipe!
Serves 4-6

If we were Julie Andrews and singing about our favorite things, ice cream would probably be repeated 10 times throughout the song. BUT we’re not Julie Andrews, and you don’t want to hear us sing, so instead we’ll just tell you how much we LOVE ice cream.

The trouble with a love of ice cream, is the inevitable guilt from finishing off a few too many pints in one week… So we’ve turned to our new favorite thing – NICE Cream! (get it??)

It’s the latest (well, it’s been around a while now) trend on Instagram, and we’re seriously excited about it. All those ripe bananas now have a use other than mounds of banana bread.

Here’s our favorite recipe, but use your creativity and go crazy with some mix-ins and toppings!

For more Healthy Food Swaps check out our guide.


Salted Caramel Sauce

1 cup dates, pitted, chopped

1 cup hot water

1 tsp sea salt

1 Tbsp water, as needed

NICE Cream

4 ripe bananas, peel off, frozen

3 Tbsp peanut butter

2 Tbsp non-dairy milk, as needed


1 tsp sea salt

1 Tbsp peanuts, crushed


Place the dates in a bowl with the hot water.

Let soak for 10 minutes.

Salted Caramel Sauce

Drain the water from the dates.

Place the dates and sea salt in a high-speed blender or food processor.

Blend until smooth, adding water as necessary.

Set aside.


Place frozen bananas and peanut butter in a high-speed blender or food processor.

Pulse then blend until smooth and creamy, adding non-dairy milk as necessary to help blend.


Place a small layer of the Salted Caramel Sauce into the bottom of a loaf pan.

Layer half of the Nice Cream on top.

Place another layer of Salted Caramel Sauce on top of the Nice Cream.

Add the final layer of Nice Cream.

Top with the remaining Salted Caramel Sauce.

Use a butter knife to swirl the sauce into the Nice Cream.

Notes + Serving Tips

Garnish with sprinkled sea salt and crushed peanuts.

To Serve, scoop with a large heated spoon or ice cream scoop.

Store in freezer in covered pan for up to a week.