Introduction
The concept of 'nice cream' emerged during the early 2010s as part of the plant-based food movement, offering a healthier alternative to traditional ice cream. This ingenious creation was born from the discovery that frozen bananas, when blended, transform into a creamy texture remarkably similar to soft-serve ice cream. What started as a simple vegan hack quickly gained popularity on social media platforms, with food bloggers and health enthusiasts sharing countless variations of this naturally sweet treat. The beauty of nice cream lies not just in its simplicity, but in its ability to provide a genuinely satisfying dessert experience while being comprised entirely of fruit.
Ingredients
• 4 ripe bananas, peeled, chopped and frozen for at least 6 hours
• 2 tablespoons honey or maple syrup (optional, for additional sweetness)
• 1/4 teaspoon pure vanilla extract
• 1 pinch fine sea salt
• 2-3 tablespoons milk of choice (dairy, almond, or oat), if needed for blending
Step 1:
Peel and chop ripe bananas into 1-inch chunks. Place on a parchment-lined baking sheet and freeze for at least 6 hours or overnight.
Step 2:
Remove frozen banana chunks from freezer and let sit at room temperature for 5-10 minutes to slightly soften.
Step 3:
Place frozen banana chunks, vanilla extract, and salt in food processor or high-powered blender.
Step 4:
Process until the mixture becomes crumbly, scraping down sides as needed.
Step 5:
Continue processing, adding milk one tablespoon at a time if needed, until mixture becomes smooth and creamy like soft-serve ice cream.
Step 6:
If using, add honey or maple syrup and blend until fully incorporated.
Q: Can I use bananas that aren't completely ripe?
A: Ripe bananas with brown spots work best as they provide more natural sweetness and better flavor
Q: Why is my nice cream not getting creamy?
A: Make sure bananas are frozen solid and try adding a small amount of liquid to help with processing
Q: Can I make this ahead of time?
A: Yes, store in freezer for up to 1 month, but texture is best when fresh or within first few days
• Choose very ripe bananas with brown spots for maximum natural sweetness.
• Freeze banana chunks in a single layer on a parchment-lined baking sheet before transferring to a container.
• Allow frozen bananas to soften slightly (5-10 minutes) before processing for easier blending.
• Can be made vegan by using plant-based milk and maple syrup instead of honey.
• Store in an airtight container in the freezer for up to 1 month.
• For chocolate version, add 2 tablespoons unsweetened cocoa powder.
• For additional creaminess, add 2 tablespoons nut butter of choice.
Serve immediately for soft-serve consistency, or freeze for 1-2 hours for a firmer, more scoopable texture. Let stand at room temperature for 5 minutes before scooping if frozen solid.
Store in an airtight container in the freezer for up to 1 month. Place parchment paper on surface to prevent ice crystal formation.
Freeze bananas overnight to ensure they're completely solid. Process immediately after the short thawing period for best texture.
- Use very ripe bananas with brown spots for maximum natural sweetness
- Process in a powerful machine to achieve the creamiest texture
- Add liquid gradually to avoid making the mixture too thin
Add 2 tablespoons cocoa powder for chocolate version, or 2 tablespoons nut butter for added creaminess. Mix in chopped nuts, chocolate chips, or fruit just before serving.
Serve with a drizzle of warm chocolate sauce, fresh berries, or crushed nuts. Pair with hot coffee or espresso for an afternoon treat.
Year-round, especially enjoyable in summer months
Contains banana. Optional ingredients may contain dairy (if using regular milk) or tree nuts (if using nut milk or nut butter additions). Recipe can be made allergen-friendly by choosing appropriate milk alternative.
