Salted Caramel Cashew “Nice Cream” Made with Ezra Cohen Montreal Nut Butter
Ezra Cohen Montreal nut butters are good for a lot of things, including breakfasts, baking, late-night snacks, and as healthy swaps in classic favorites. But did you know that you can also use them to create dairy-free “nice cream”?
Nice cream is a delicious frozen treat that looks like ice cream and tastes like ice cream without any of the not-so-nice ingredients that make this summer staple such a guilty treat. It’s the perfect choice for when you’ve got a sweet-tooth craving but don’t want to undo your day. Heck, it’s even perfect as just an ice cream alternative in its own right. Better yet, it’s endlessly customizable—just follow the basics and mix up your nut butter and your toppings to create your very own nice cream recipe.
For our nice cream, we go sweet and salty with our Salted Caramel Cashew Butter. Here’s how to make it.
Salted Caramel Cashew Nice Cream
This nice cream recipe starts with just four simple ingredients: frozen bananas, non-dairy milk, nut butter, and vanilla. We love using our Salted Caramel Cashew Butter here because it’s a wholesome spin on traditional dessert flavors already, but you can sub in any Ezra Cohen Montreal nut butter of your choice (Maple Cashew Butter and Praline Pecan Butter would both be an excellent pick).
4 frozen bananas, chopped into chunks
½ cup oat milk
½ cup Ezra Cohen Montreal Salted Caramel Cashew Butter
2 tsps vanilla extract
¼ cup roasted cashews, chopped
¼ cup dark chocolate chips
¼ cup unsweetened shredded coconut
¼ cup unsalted pretzels, roughly chopped
¼ cup dried apple, chopped
Homemade whipped cream
Melted chocolate drizzle
Fresh banana slices
Fresh pear, chopped
Freshly popped unbuttered popcorn
Dried cherries or blueberries
- Take bananas out of the freezer and let thaw for 10 minutes. Then place banana chunks and oat milk in a food processor or blender and blend until smooth. Stop and scrape the sides as needed to make sure that you get a super smooth consistency all around.
- Add Salted Caramel Cashew Butter and vanilla extract and process until combined.
- Add any desired mix-ins and pulse just a few times to disperse throughout.
This nice cream can be enjoyed as a soft serve right away, or you can transfer to a dish and place in the freezer for four to six hours for a more solidly frozen treat. Because it tends to get quite hard when frozen, take it out of the freezer about 30 minutes before you’re ready to dig in. Then add your toppings and enjoy.
Looking for more healthy sweet treats? Check out our Chocolate and Sea Salt Almond Butter Bars and Vegan Cashew Butter Cheesecake!
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