This easy nice cream recipe transforms frozen bananas and berries into creamy, healthy dairy free ice cream in minutes! Learn my method for perfect nice cream every time!
I still remember the first time I discovered nice cream. Standard ice cream often hurts my stomach, so I was looking for a more natural alternative that was still refreshing for a hot summer day. I had some overripe bananas sitting on my counter (the ones that are perfect for banana bread but almost too ripe to eat) and I decided to freeze them up for a nice cream experiment.
What emerged from the food processor was something magical: a creamy, fruity frozen treat that satisfied my ice cream cravings while being completely plant-based, dairy free and refined sugar free! My kids are obsessed with this—and it’s an especially key dairy free recipe since my son was recently diagnosed as lactose intolerant! It’s become one of our family favorite healthy desserts that even my kids request by name.
What is nice cream?
Nice cream is what it sounds like: a “nice” alternative to traditional ice cream. It’s essentially frozen fruit (usually bananas) blended into a creamy, soft-serve consistency that mimics the texture of ice cream. You get all the satisfaction of ice cream with whole food ingredients: fruit, a little coconut milk, and a hint of maple syrup.
Now, I’m not against eating regular ice cream every so often—we have many ice cream recipes on this website (including my favorite, mint chocolate chip ice cream). But since my son recently developed lactose intolerance, this recipe has become one of our top dairy free desserts for the summer!
I also love that nice cream doesn’t require an ice cream maker, stabilizers, or any special equipment. All you need is a food processor or high-powered blender and some frozen fruit!
Essential tips for perfect nice cream
After making nice cream many times, I’ve learned a few tricks that make all the difference:
- Start with frozen fruit (very ripe bananas are best). Your bananas should be frozen solid: slice them into slices, place on a baking sheet, and freeze the bananas for at least 3 hours.
- Let your food processor do the work. Don’t rush the process. Let the machine run until everything is completely smooth and creamy. This usually takes 2-3 minutes of processing with occasional scraping.
- Don’t add too much liquid. The more liquid you add, the more runny it becomes. I like to use only a hint of coconut milk and maple syrup to get it to blend.
- Serve immediately. Nice cream is best enjoyed right away when it has that perfect soft-serve texture, but you can also freeze it for a few hours if you’d like it to be more scoop-able.
Storage and make ahead tips
Nice cream is best enjoyed fresh, either right away for a soft serve texture or within a few hours. You can store it in the freezer for a few hours. The texture will become firmer, more like traditional ice cream, but it’s still delicious. Just let it soften for a few minutes before serving.
The nice cream becomes much harder over night: if you’re eating leftovers, allow to stand at room temperature for several minutes before scooping (sometimes I pop it in the microwave for a few seconds: just be careful!). The texture is much icier, so it’s best freshly made!
Flavor variations I love
Once you master the basic technique, the flavor possibilities are endless. I’ve experimented with several combinations over the years:
- Chocolate Nice Cream: I would use 4 bananas (or make our banana nice cream) and add 2 tablespoons cocoa powder.
- Strawberry Banana Nice Cream: Swap in strawberries for the berries; you may need to add a hint more maple syrup to taste.
- Peanut Butter Nice Cream: Adding a tablespoon of natural peanut butter pairs well with the banana base.
- Tropical Nice Cream: Substitute the berries for frozen mango or pineapple for a taste of the tropics.
Dietary notes
This nice cream recipe is vegetarian, gluten-free, vegan, plant-based, dairy-free, naturally sweet, and refined sugar free.
How to Make Nice Cream
Pin Recipe
Print RecipeThis easy nice cream recipe transforms frozen bananas and berries into creamy, healthy dairy free ice cream in minutes! Learn my method for perfect nice cream every time.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4
- Category: Dessert
- Method: Frozen
- Cuisine: American
Ingredients
- 2 ripe bananas, peeled and cut into 1-inch rounds
- 2 cups frozen blueberries or 1 ½ cups frozen raspberries
- 2 tablespoons coconut milk (see Notes)
- 1 tablespoon pure maple syrup
Instructions
- Place banana pieces on a tray in a single layer and freeze for at least 3 hours.
- Just before serving, place the frozen banana slices, frozen berries, coconut milk, and maple syrup into a food processor and process until starting to break up. Scrape down the sides of the bowl and then blend on high until a smooth, creamy ice cream forms.
- Scoop into bowls and serve immediately, or transfer to a loaf pan and freeze for up to 2 to 3 hours before serving. The nice cream becomes much harder over night: if you’re eating leftovers, allow to stand at room temperature for several minutes before scooping (sometimes I pop it in the microwave for a few seconds: just be careful!). The texture is much icier, so it’s best freshly made!
Notes
If you can tolerate dairy, you can also substitute yogurt for the coconut milk; add small quantities until the nice cream blends.
from A Couple Cooks https://ift.tt/3JqubNV
0 Comments