Caramel Sea Salt “Ice Cream”

Tennessee summers are brutal, and when the weather man says his famous forecast of “hot, hazy, and humid all week,” there’s just no escaping it. Heat has never really bothered me, but I sweat a LOT, and have to be intentional about replacing electrolytes and fluids otherwise I pay for it in the form of leg cramps at night and afternoon fatigue. I’ve found this frozen dairy-free treat to be the perfect electrolyte replacement. The bananas contribute potassium and magnesium, the dates add a squeak of calcium, and the sea salt gives it the sodium. There you have the fab-four electrolytes, all in a sweet and cold treat.


I forgot to mention how EASY this is! All you need is your trusty food processor, a few hours to freeze, and the ingredients below:

Caramel Sea Salt Ice Cream

  • Servings: 2-3
  • Difficulty: Easy
  • Print


  • 3 ripe bananas
  • 4 pitted medjool dates
  • 1 Tablespoon maple syrup
  • 1 teaspoon vanilla
  • 1 teaspoon sea salt


In food processor, add all ingredients in order listed. Process until only small chunks of dates remain (because who doesn’t love a little contrasting texture in their ice cream?). If you prefer yours smooth, keep blending until no visible dates remain. Freeze for 2-4 hours. Banana cream should be a soft serve consistency when ready to eat.

Photos and Content Copyright © Jaclyn Beaty Nutrition, 2018

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