Put your frozen bananas in a food processor or high power blender like a vitamix.

Process until the banana chunks become creamy and look like ice cream. This will take several minutes and you will need to scrape down the sides of the food processor several times. The banana will look crumbly at first and will eventually turn into creamy ice cream looking goodness!

When done turning into ice cream, put half of it in a freezer safe dish, smooth it out and add three dollops of salted caramel (instructions to make caramel below). Using a knife, swirl the caramel into the banana mixture. Repeat with the remaining banana ice cream. You will have left over caramel sauce for topping the ice cream or any other dessert!

Cover ice cream with plastic wrap and freeze for 3+hrs. You can eat it sooner but it might not be as solid as you’d like it- still delicious though!

Enjoy!

In a 2-3qt sauce pan, combine your butter, brown sugar, corn syrup, and salt.

Melt over medium high heat, stirring constantly, and bring to a boil.

Once boiling, let it boil for 5 minutes without stirring.

After 5 minutes remove from heat, add vanilla and baking soda. Stir until fully combined. The mixture will get lighter in color and start to foam up. That’s normal!

Then slowly pour in your heavy cream, whisking it in as you pour.

Let cool enough to taste, add more salt if it needs it. Also, the caramel will thicken up as it cools!

Enjoy!