Draft This one is still a draft — the quantities may still move.
Banana Date Caramel
Sweetened only by fruit. Tastes like it should not be allowed.
Run this program
LITE ICE CREAM
then RE-SPIN if the first pass is crumbly
🧾 Ingredients
Pint size
The Creami takes two pint sizes. Switch and every quantity rescales.
Base
- 300 g very ripe bananas black-spotted, not yellow
- 230 ml milk 3.2%
- 90 g Medjool dates, pitted
- 60 ml cooking cream 20%
- 20 g glucose syrup
- 8 ml lemon juice
- 1.5 g salt
- 1 g guar gum
Scaled down from the 710 ml batch, so round awkward numbers however you like.
👩🍳 Process
- Soak the dates in hot water for 10 minutes and drain well, or they stay stringy.
- Warm the milk with the glucose syrup until it dissolves.
- Blend the dates with the warm milk first, until completely smooth. This is the caramel.
- Add bananas, cream, lemon, salt and guar gum, and blend another 30 seconds.
- Chill. The lemon keeps the banana from browning while it waits.
- Fill to the line, freeze 24 h, LITE ICE CREAM program, re-spin as needed.
📝 Notes
- No added sweetener beyond the glucose syrup, and that is there for texture.
- Dates and salt genuinely read as caramel. Nobody guesses it.
- This one hardens more than the others, so plan on a re-spin every time.
Machine:
Fill the pint to the MAX line, freeze flat for 24 h, run LITE ICE CREAM, then RE-SPIN with a splash of milk if the first pass comes out crumbly.