Banana Nice Cream
A healthy, vegan banana nice cream perfect for quick breakfasts or a light dessert.
Equipment
- 1 blender high-powered
- 1 freezer
- 1 baking sheet parchment-lined
Ingredients
Base Ingredients
- 4 ripe bananas peeled and sliced
Optional Add-ins
- 1 tsp vanilla extract
- 2 tbsp almond milk
- 1 tbsp cocoa powder
- Handful of berries
Instructions
Preparation
- Peel and slice 4 ripe bananas. Lay them out on a parchment-lined baking sheet and place in the freezer for at least 2 hours or until completely frozen.
- Transfer the frozen banana slices to a high-powered blender. Add any optional add-ins like almond milk or vanilla extract. Blend until smooth, scraping down the sides as necessary.
- If the mixture is too thick, add a splash more almond milk and continue blending until a creamy, soft-serve consistency is achieved.
- Scoop the banana nice cream into bowls and serve immediately for a soft-serve texture.
- For a firmer texture, transfer the nice cream to an airtight container and freeze for 1-2 more hours.
- Store any leftovers in an airtight container in the freezer. Consume within a week for best quality.
- Top with fresh fruit, nuts, or a drizzle of honey before serving for added flavor.
Notes
Pro Tips: Use ripe bananas for sweetness and smooth texture. Ingredient Substitutions: Use any plant-based milk instead of almond milk. How to Serve: Enjoy as a breakfast bowl or dessert. Storage & Freshness: Store in the freezer for up to a week. Make-Ahead Tips: Freeze bananas in advance for quick preparation.