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Blueberry Banana Nice Cream Tart

This Blueberry Banana Nice Cream Tart is perfect Paleo and Vegan dessert for hot summer days! Simple to make and a healthy frozen treat!

Do you get as happy as I do when your bananas go bad?!  A couple of weeks ago I had a bunch that were super brown and speckled and I couldn’t wait to put them to use!  I asked on instagram stories if you guys would want to see a frozen treat or a baked good and I got a pretty split response.   So this week is frozen and next week I’ll cover baked!  This tart I have made twice – the first time the photos did not turn out well, and I realized after it was much to thin.  So I doubled my original nice cream part and made this thick and PERFECT summer treat!!  This is such a fun dessert to keep in the freezer and have a slice of at night or… let’s be real, this could be breakfast!  I have been chipping away at this one all week because Matt has been at work – i’m about 1/4 of the way through but I am sure when he gets home it will be gone in a day or two!

Speaking of Matt, so many of you are the best and love when he makes appearances on my instagram! I also get a lot of questions about how he eats and if he eats what I make.  And I hate to be annoying… but he does!!  He is such a champ and really loves eating clean too.  He has done the past two Whole30s I did with me and even though he isn’t as enthusiastic about it as I am, he loves the food! We do occasionally buy things that aren’t paleo like bagels or wheat hamburger buns, but find that not having stuff like that in the house is best… or we WILL eat it all!  I talked about this a bit on instagram live on Monday which was super fun!  I plan on doing more live video on IG and Facebook too!  I’ll be sure to keep you posted on that – thinking a weekly thing could be fun!  My favorite part is answering questions from you guys – I love to hear from you!  So todays challenge is to ask me anything you want to know in the comments below.  Or if you don’t have a question, just make this Blueberry Banana Nice Cream Tart and tell me how much you loved it!!

 

SO GOOD!

Gotta eat it while it’s cold!! It makes the most beautiful slices!

I love the frosted look of fresh blueberries that have been frozen!

This Blueberry Banana Nice Cream Tart is perfect Paleo and Vegan dessert for hot summer days! Simple to make and a healthy frozen treat!

Pin this Blueberry Banana Nice Cream Tart to save it for later!

This Blueberry Banana Nice Cream Tart is perfect Paleo and Vegan dessert for hot summer days! Simple to make and a healthy frozen treat!This Blueberry Banana Nice Cream Tart is perfect Paleo and Vegan dessert for hot summer days! A great dairy free ice cream alternative!

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Blueberry Banana Nice Cream Tart

5 from 2 reviews

  • Author:

Ingredients

Crust:

  • 4 pitted medjool dates
  • 1 cup almond flour (use 3/4 cup coconut flour + 1/4 cup flaxseed meal to make nut free)
  • ½ cup shredded coconut (use 1/2 cup flaxseed meal to make coconut free)
  • 1 teaspoon vanilla
  • 1 tablespoon coconut oil, melted and cooled (2 tablespoons if making nut free)
  • 1 tablespoon maple syrup  (2 tablespoons if making nut free) 
  • Pinch of salt

Nice Cream:

  • 4 frozen chopped bananas
  • 1 cup frozen blueberries
  • 1/2 cup full fat coconut milk, shaken  (or 1/4 cup almond milk if you can’t have coconut)
  • 1 teaspoon vanilla
  • 1 tablespoon maple syrup

Toppings:

  • A few slices of fresh banana
  • Some fresh blueberries

Instructions

Crust:

  • In a food processor combine dates, almond flour, shredded coconut, vanilla, coconut oil, maple syrup and salt.
  • Process until dates have broken down and the crust can be pinched together and hold.  
  • Lightly grease a springform pan with some coconut oil and pour the crust into the pan and press into one even layer.  
  • Place in freezer for at least 10 minutes to harden.

Nice Cream:

  • In a food processor combine frozen chopped bananas, frozen blueberries, coconut milk, vanilla and maple syrup.
  • Blend until there are no chunks and it is nice and creamy.  
  • Take the crust out of the freezer and add the “nice cream” on top on it, spread it out in one smooth layer and add toppings.  
  • Place back in the freezer for at least 30 minutes until frozen through.
  • Before opening the springform pan run a butter knife around the outside edge so the pan releases easily!

Notes

  • To freeze the bananas: slice banana before freezing and freeze them in a single layer on a baking sheet making sure the pieces don’t touch each other.
  • A trick for coconut milk: The full fat coconut milk usually separates a but between the thick cream at the top and the liquid.  If yours does this, Pour it all into a mason jar and microwave for about 30 seconds to a minute then add a lid on the jar and shake it to combine.  Then let it cool to room temperature before adding to the recipe!
  • If you want to remove maple syrup, omit it from the crust and add an extra date.  You can also just omit it from the Nice Cream part.

IMPORTANT!!

  • I have highlighted some alternatives as there was a large request for them but the original recipe is definitely the most delicious way to eat this!

 

31 replies
  1. Kim says:

    I am so excited to make this recipe! It will be my first vegan, paleo dessert! Thanks for sharing Kelsey. Hopefully, I will successful. I will definitely share a photo.

    Reply
  2. Sara says:

    This. Looks. Amazing. So excited to try it!! My fiance is allergic to nuts. Do you know if another kind of (non-nut) flour would work in place of the almond? Thanks!

    Reply
  3. Stephanie says:

    I cannot wait to try this!!! I love that you keep it real (eating non-paleo or “restricted” foods now and then, and also sneaking into the fridge to pick at the tart haha). You are the best!

    Reply
  4. Kati says:

    This looks and sounds so good! I have a question though. Is the coconut cream just like a can of coconut milk?

    Reply
  5. Leah says:

    Hi! I want to make this and take it to my mom’s (a little over an hour away). If I freeze it, keep it in the pan, take it in a cooler and then refreeze it, do you think it will turn out ok? Also, would unsweetened finely shredded coconut work for the crust? Oh and I have a ton of frozen bananas BUT none of them are sliced. (I’ll wise up for next time.) Do I just put them in the food processor and hope for the best or try to chunk them up? Thank you!

    Reply
    • Kelsey says:

      I would hope for the best on the unchopped banana, you can totally use that coconut and i would also hope for the best on putting it in the cooler!! Pack it with ice and wrap it up and it should be okay!

      Reply

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