Blueberry Banana Nice Cream Tart
on Jul 20, 2017, Updated Nov 04, 2020
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Blueberry Banana Nice Cream Tart
Ingredients
Scale
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!
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!
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!
How long will this last in the freezer?
If it is wrapped up tightly in some plastic wrap, it should last at least 2 weeks if not more!
Blown away by this! Such an amazing idea! I had to sub brazil nuts for almond flour bc I’m allergic to almonds and it worked magically. Also, I didn’t have blueberries so I added a little more banana and some cinnamon and it ended up being like a banana cream pie. Made this for my husband and I for thanksgiving and it lasted 2 days in the freezer… looks like I need to make it again! Thanks for the recipe!
That is awesome, so glad everyone liked it!!
What size springform pan would you recommend?
8 or 9 inch works!!
Any idea what the calories in a serving size would be? Or even what a decent serving size is? I’ll eat it all if I don’t limit myself! Haha
I don’t count calories for my recipes!
We make these in regular size reusable muffin cups. Love having them in the freezer to grab for breakfast or a healthy snack! They are so good! Thank you!
Such a great idea!
I just made this and oh my goodness! So delicious! I didn’t have frozen blueberries, so I used raspberries instead. Turned out amazing! I don’t think it will last more than two days in my freezer before I MUST make it again. Thank you for the delicious and healthy treat!!
Such a winner!!
So easy, tastes amazing and always impresses dinner guests.
My nephews love it which is a win and I feel great knowing it’s a treat I can indulge in through out the week guilt free!
Great healthy and delicious dessert!