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A white bowl of caramel colored ice cream with dark brown caramel drizzle on top.

The Best Caramel Nice Cream (Soft Serve Texture)

This caramel nice cream is not only frozen bananas blended into ice cream topped with a swirl of vegan caramel sauce. It is much more than that since the caramel flavor is actually blended in the nice cream. It is easy to make, and absolutely delicious. And its texture is creamy and smooth just like a perfect vegan soft serve.
Course Dessert
Cuisine American, Dairy-free, Gluten-free, Nut-free, Vegan, Vegetarian
Keyword caramel nice cream, vegan ice cream
Prep Time 5 minutes
Cook Time 5 minutes
Chilling time 2 hours
Total Time 10 minutes
Servings 4 servings
Calories 386kcal



Overnight preparation

  • Peel and slice bananas into 0.5-inch thick. Use a freezer-friendly ziplock bag and place the slices in one layer if possible. Spread it around and make it flat.
  • Freeze them until they are hard and completely frozen. It may depend on your freezer, but overnight is always the safest bet.
  • Place your canned coconut milk in the refrigerator overnight. Try to avoid shaking while doing so. You don’t want to mix the inside up.

Vegan caramel sauce

  • Take a saucepan and heat it over medium heat.
  • Add dairy-free butter and let it melt.
  • Once it is melted, turn your stove to low heat and add the coconut cream part of the can (the white fatty part and not the opaque liquid part) and coconut sugar. Mix them well.
  • Simmer on low heat until 20 minutes. Stir occasionally. It only needs to bubble up not boil. See the below photo for reference.
  • If you see it thicken a bit and the caramel sauce sticks to the spoon, then you are probably ready. It will thicken some more after cooling down, so don’t worry.

Vegan nice cream base

  • Add all frozen banana slices to your blender.
  • Start on low speed then increase it to maximum within 2-3 seconds.
  • Use a tamper to make sure all frozen banana chunks reach the blades properly.

Caramel nice cream

  • First things first, you need to make sure your vegan caramel sauce is completely cooled down before you start making the nice cream. As it needs at least an hour to be cold and the nice cream will melt until then. Even better if you store the caramel in the fridge and only take it out once you have your nice cream.
  • Add ¼ cup of vegan caramel sauce to your blender and blend them until they are combined. You will get a lovely caramel-colored and flavored nice cream.
  • Use the leftover sauce to drizzle the scoops after serving.



  • Food processor or high-speed blender – Most probably immersion blenders as well as regular blenders may not be able to do a proper ice cream texture. If your manual says that your blender can crush ice cubes, then you are probably good to go and it would be worth a try. Otherwise, use your food processor. You need to scrape the sides several times but it will be all right in the end.
  • All ingredients must be cold – I cannot emphasize enough that all nice cream recipes, not just this one, will melt quicker than regular dairy-free ice creams. You need to make sure the caramel is as cold as possible and the bananas are completely frozen. You also need to work quickly so you can enjoy it before it melts.
  • It is a super dark vegan caramel sauce – Coconut sugar is dark sugar. Therefore, the sauce will be quite dark as well. Don’t worry, it doesn’t mean burnt. It means that the sauce has a rich, intense caramel aroma.


Serving: 1serving | Calories: 386kcal | Carbohydrates: 70g | Protein: 3g | Fat: 14g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 104mg | Potassium: 626mg | Fiber: 4g | Sugar: 44g | Vitamin A: 94IU | Vitamin C: 14mg | Calcium: 11mg | Iron: 1mg