I live for “nice” cream. If you’re wondering what the heck that is, it’s honestly just ice cream, but healthier and way more ethical than regular dairy ice cream. It’s base is made with frozen bananas, and it’s completely dairy-free (unless you prefer it to not be) and tastes delicious. You can add tons of different things to make it fruitier or more dessert-like. This was a great substitute for regular ice cream/milkshakes for me during my transition into veganism. It fulfilled my sweet tooth, while still being some-what healthy and giving me energy! I use a vita-mix to make my soft-serve nice-cream, but you can use any high power blender or food processor! If you don’t have either, then keep checking back in my food/healthy living section for other upcoming recipes! Below, I’ll be sharing with you a few of my FAVORITE nice-cream recipes.
A super classic flavor, and with only 3 ingredients, super simple to make! Keep in mind, this won’t be as sweet as traditional chocolate ice cream because we’re going to be using chocolate powder and not chocolate sauce!
- 2 and a 1/2 frozen bananas, chopped.
- 1 tbsp of cocoa powder of your choice – (I use castle kitchens kid’s chocolate milk powder)
- 1 tsp of vanilla extract – (this helps to sweeten up your ice cream, without being overpowering!)
Place all the ingredients into food processor or blender, and blend until smooth and creamy. If the consistency is too runny, I usually pop my nice cream in the freezer to let it thicken up! Top with whatever your heart desires and enjoy!
A favorite of mine, and so good in the fall season (obviously). This one tastes just like the pumpkin spice latte from Starbucks, and is worth the extra ingredients required.
- 2 frozen bananas – chopped up
- 1 1/2 tbsp Apple Butter (I use Smucker’s)
- 1/3 cup pure pumpkin puree
- 1/2 tbsp pumpkin pie spice
- 1 tsp vanilla extract
- Put frozen bananas in food processor or blender and blend until smooth and creamy. Scrape sides of the bowl after it has been blended.
- Add in apple butter, pumpkin puree, vanilla extract and pumpkin spice, blend again until mixed thoroughly and serve right after blending, or allow to freeze for 15 minutes to get a thicker consistency.
I LOVE Piña Coladas! They’re a summertime staple for me, and sometimes I’ll throw in a shot of rum and make this into a boozy milkshake rather then a nice cream, but for little ones, this recipe is perfect.
- 1 and 1/2 frozen bananas, cut into slices
- 1/2 cup of pineapple chunks (frozen)
- 1/2 cup of full-fat coconut cream (canned)
- Maraschino cherries to top the ice cream with
- Put the frozen banana slices and pineapple slices into the blender and pulsate/blend until creamy and soft.
- Add in full-fat coconut cream and re-blend, scraping the sides of blender/food processor occasionally to make sure all ingredients are thoroughly mixed. Freeze for 15 minutes after blending to get a thick/soft serve like consistency.
- Top with maraschino cherries and enjoy!
Again, such a good flavor for the holidays (and another awesome one to make as a boozy milkshake). This nice cream is full of sweet, spice and everything nice!
- 2 frozen bananas (chopped)
- 3 tbsp of molasses
- 1/4 tsp of ground ginger
- 1/4 tsp of ground cinnamon
- 1/2 tsp of vanilla extract
- 1 gingerbread cookie crumbled (for topping)
- Blend frozen bananas, molasses and vanilla extract together until smooth and creamy, occasionally scraping the sides of blender/food processor to make sure all ingredients are well mixed.
- Add cinnamon and ginger and re-blend, if the consistency is too liquid, freeze for 10-15 minutes or until desired thickness.
- Top with gingerbread crumble & enjoy!