nice cream, four ways

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Processed with VSCO with f2 preset

Processed with VSCO with f2 preset

I’ve got ice cream on the mind these days. The days are getting warmer, the local creameries are blowing up my Instagram feed, and Joe Biden is getting his own ice cream flavor at my alma mater this week!!! This (and, oh yea, also all the graduating smarty poos to whom Uncle Joe is speaking)(congrats, guys!) undoubtedly is cause for a celebratory cone!

However, in an effort to prevent myself from eating ice cream TOO often this summer, I’ve come up with some fun flavors for “nice cream,” which is a faux ice cream made with frozen bananas and milk as the base. It’s an imposter, for sure, but one that hits the spot when you want a frozen treat but can’t justify the calorie/sugar/fat bomb of real ice cream. I recommend stocking up on some batches of this lower-sugar, lower-fat version to satisfy those mid-week cravings, and saving the real stuff for the weekend :)

Processed with VSCO with f2 preset

Processed with VSCO with f2 preset

Processed with VSCO with f2 preset

nice cream

  • Servings: 3-4
  • Print

2 small or 1 large banana, frozen
1/3-1/2 cup of milk or soymilk

Peanut Butter Chocolate Chip: 1 Tbsp peanut butter + 1/2 cup dark chocolate, roughly chopped
Matcha White Chocolate Pretzel: 2 Tbsp matcha powder + handful of white chocolate or yogurt covered pretzels
Orange Ginger Vanilla: 1/2 orange, peeled and cut into chunks + 1 tsp grated orange zest + 3 pieces crystallized ginger, roughly chopped + 1 tsp vanilla extract or vanilla bean paste. *For this flavor, I recommend decreasing the milk/soymilk to 1/4 cup or less, as the orange juice adds some extra liquid!
Blueberry Coconut Almond: 1/3 cup fresh blueberries + 1/4 cup coconut flakes + 1/4 cup sliced almonds

1. Place frozen bananas and milk/soymilk in a food processor. Add peanut butter (for Peanut Butter Chocolate Chip) or matcha powder (for Match White Chocolate Pretzel). Puree until smooth.
2. Add additional mix-ins, and use “chop” feature on food processor to incorporate.
3. Place this completed nice cream into a container for storage in the freezer. If a “soft serve” consistency is desired, you can eat immediately!
4. Once frozen, you will need to let the nice cream thaw ~10-15 minutes on the counter before it is scoopable!


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