Name: Vanilla Ice Cream with Caramel Drizzle
Prep time: 15 min
Cook time: 10 min
Total time: 8 h 25 min
Yield: 6
Cuisine: American
Ingredients: 4 large ripe bananas, peeled, sliced, and frozen (about 500g); 1½ cups (360g) plain Greek yogurt (full-fat preferred); 2–3 tablespoons pure maple syrup (adjust to taste); 2 teaspoons pure vanilla extract; Pinch of salt; ½ cup (120ml) full-fat canned coconut milk (thick cream part); ⅓ cup (80ml) pure maple syrup; 1 tablespoon coconut oil (optional, for extra silkiness); ½ teaspoon vanilla extract; ¼ teaspoon sea salt (or more to taste)

This easy no-churn vanilla ice cream blends frozen bananas and Greek yogurt for a creamy, protein-packed base that’s naturally sweetened and much lighter than traditional versions. Topped with a quick homemade caramel drizzle made from maple syrup and coconut milk, it delivers indulgent flavor with fewer calories and no refined sugar overload.

Why You’ll Love This Recipe:

You’ll fall in love with this recipe because it brings all the rich, comforting taste of classic vanilla ice cream with caramel without the guilt. It skips the heavy cream, eggs, and refined sugar typically found in homemade ice cream, instead using frozen bananas for natural creaminess and subtle sweetness, plus Greek yogurt for a tangy protein boost that keeps you fuller longer.

The no-churn method means no special equipment is needed — just a blender or food processor and a freezer. The caramel drizzle comes together in minutes on the stove with wholesome ingredients, offering that gooey, buttery flavor you crave while staying lower in sugar and calories.

It’s quick to prepare, family-friendly, customizable, and perfect for satisfying sweet cravings in a smarter way — whether you’re eating healthier, watching sugar intake, or simply want a refreshing homemade treat on hot days.

Yield: 6 servings

Vanilla Ice Cream with Caramel Drizzle

Creamy no-churn banana-Greek yogurt vanilla ice cream drizzled with easy low-sugar caramel — healthy, delicious, guilt-free treat!

Prep Time 15 minutes

Cook Time 10 minutes

Additional Time 8 hours

Total Time 8 hours 25 minutes

Ingredients

For the Vanilla Ice Cream:

4 large ripe bananas, peeled, sliced, and frozen (about 500g)
1½ cups (360g) plain Greek yogurt (full-fat preferred)
2–3 tablespoons pure maple syrup (adjust to taste)
2 teaspoons pure vanilla extract
Pinch of salt

For the Healthy Caramel Drizzle:

½ cup (120ml) full-fat canned coconut milk (thick cream part)
⅓ cup (80ml) pure maple syrup
1 tablespoon coconut oil (optional, for extra silkiness)
½ teaspoon vanilla extract
¼ teaspoon sea salt (or more to taste)

Instructions

Start with the fun part — slice your ripe bananas into coins, lay them flat on a baking sheet lined with parchment, and freeze for at least 4 hours (overnight is perfect!). This makes them super easy to blend later.
When you're ready to make magic, grab your high-speed blender or food processor. Toss in all the frozen banana slices — they’ll look like little frozen treasures!
Add the Greek yogurt, maple syrup, vanilla extract, and a tiny pinch of salt. This combo is going to taste like the creamiest vanilla dream.
Blend on high, stopping to scrape down the sides a few times. Keep going until it’s thick, smooth, and looks like soft-serve ice cream — it usually takes 2–4 minutes. Taste and add a touch more maple if you want it sweeter.
Scoop this gorgeous mixture into a loaf pan or freezer-safe container. Smooth the top with a spatula — it already looks so inviting!
Cover with parchment paper (press it right on the surface) and freeze for 6–8 hours until firm but still scoopable.
While the ice cream chills, let’s make that irresistible caramel drizzle! In a small saucepan, combine the coconut milk, maple syrup, coconut oil (if using), and sea salt.
Heat over medium, stirring constantly. Bring it to a gentle simmer — watch it bubble and turn a beautiful golden-amber color (about 8–10 minutes). It will thicken slightly as it cools.
Remove from heat, stir in the vanilla extract, and let it cool for 10–15 minutes — it becomes perfectly pourable and smells heavenly!
When ready to serve, scoop generous portions of the creamy vanilla ice cream into bowls or cones, then drizzle that warm, gooey caramel all over the top. Add a sprinkle of extra sea salt or chopped nuts if you’re feeling fancy — enjoy every spoonful of this healthier indulgence!

Notes

This recipe is naturally gluten-free. For vegan, use a plant-based Greek-style yogurt. The banana base keeps it lower in calories (around 150–200 kcal per serving without toppings) compared to classic ice cream. Adjust maple syrup based on banana ripeness and personal sweetness preference.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 213Total Fat 7gSaturated Fat 6gUnsaturated Fat 1gCholesterol 3mgSodium 120mgCarbohydrates 30gFiber 2gSugar 20gProtein 8g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks:

Use very ripe, spotty bananas for the sweetest, creamiest results — they blend smoothly and reduce the need for added sweetener.
Freeze banana slices in a single layer first so they don’t clump together, making blending much easier.
For the fluffiest texture, use full-fat Greek yogurt and let the mixture churn (blend again) halfway through freezing if possible.
Make the caramel drizzle ahead and warm it gently before serving so it pours beautifully without hardening.
Add a tiny pinch of sea salt to the caramel for that irresistible salted caramel vibe.
If the ice cream becomes too hard after freezing overnight, let it sit at room temperature for 5–10 minutes before scooping.
Blend in short bursts to avoid overheating the mixture and melting the bananas too much.

Ingredients Notes:

Frozen bananas form the creamy, dairy-like base while adding natural sweetness and potassium — choose very ripe ones with brown spots for maximum flavor and fewer added sweeteners.

Plain Greek yogurt (full-fat recommended) brings tanginess, extra protein, and that signature ice cream richness without heavy cream. Pure vanilla extract delivers warm, authentic vanilla flavor — use high-quality for the best taste. Maple syrup serves as a natural, lower-glycemic sweetener with rich caramel notes.

Coconut milk (full-fat canned, thick cream part) creates a smooth, pourable caramel drizzle without refined sugar or dairy. A touch of coconut oil helps the caramel stay silky even after cooling, and sea salt enhances all the flavors, balancing sweetness and giving that addictive salted-caramel finish.

Variations and Substitutions (long form):

For a dairy-free version, use coconut or almond-based Greek-style yogurt instead of regular Greek yogurt. Swap maple syrup with honey or date syrup if preferred, though maple gives the best caramel flavor.

Add a scoop of vanilla protein powder to the ice cream base for extra protein and a thicker texture. For chocolate lovers, swirl in dark cocoa powder or mini chocolate chips. Instead of banana, try frozen mango or berries for a fruity twist (adjust sweetener accordingly).

Make the caramel nutty by stirring in almond butter or tahini at the end. For a spiced version, add cinnamon or cardamom to the ice cream base. If you prefer a quicker caramel, use a store-bought low-sugar or sugar-free caramel sauce, though homemade tastes fresher and lets you control ingredients.

Storage Options:

Store the ice cream in an airtight, freezer-safe container with parchment paper pressed on the surface to prevent ice crystals. It keeps well for up to 2 weeks in the freezer. The caramel drizzle can be stored in a jar in the refrigerator for up to 2 weeks — gently reheat in the microwave (10-second bursts) or on low stovetop until pourable. Assemble individual servings fresh for the best texture and drizzle experience.