Move over, banana bread. You had your time to shine during this pandemic. Now it’s time for nice cream!
What is this deliciousness? It’s a non-dairy ice cream alternative made with bananas that hits the spot without all of the added sugar.
There are tons of flavors and varieties that you can find online, like here and there. My favorite is Cherry Garcia, made with only frozen bananas, frozen cherries, and chocolate chips all thrown together in a food processer until creamy. I think I lean toward this flavor because it is not one of my preferred ice cream flavors. (I mean, I’d never pick it if there was anything with chocolate ice cream available. Let’s be real.) Since I’m not comparing nice cream with its ice cream step brother, it stands alone and provides a guilt-free dessert that satisfies.
The links above provide some recipes, but I don’t really follow a recipe anymore. After my mother showed me how to make nice cream, I just eyeball it based on the number of servings I want to make.
This is by no means a food blog, so you won’t find a traditional recipe blog post here. The directions are to literally put all of the ingredients into the food processer and blend until creamy.
However, here are a few tricks I’ve learned.
- Ripe bananas provide the best flavor. I just plop the entire unpeeled and brown bananas into the freezer and wait for the urge to strike for dessert. When I’m ready to make nice cream, I leave the bananas on the counter for a few minutes, then use a knife to peel away the skin.
- You can just drop the cutup frozen bananas, some frozen dark and sweet cherries, and a small handful of chocolate chips into the food processer and have dessert in a matter of minutes. If you want to get fancy, add a splash of vanilla.
- If you find the ice cream is too thick, add a bit of non-dairy milk. I use almond milk, but any milk or its alternative would work. Oftentimes, I don’t have to add anything extra.
- We have used semi-sweet chocolate chips in the past, but I found these Hu dark chocolate “gems” at Costco that are on point. I highly recommend them.
- Speaking of Costco, there you can also find a large bag of frozen dark sweet cherries, which is helpful when you plan on making lots of nice cream like our family.
- Personally, I think it’s best eaten the day it’s made. You can freeze leftovers, but I don’t like the ice crystals that form in the nice cream at that point.
So there you have it! I share in the spirit of giving during a time when many people likely have New Year’s resolutions to eat healthier. It’s not only my Friday Fav but one I share with my entire family.
2 thoughts on “Friday Fav: Nice Cream”
I love doing this. I use a drop of peanut butter.
Yum! We have tried a chocolate peanut butter concoction. It’s good, if you don’t go into it thinking it will taste like ice cream.