This summer has been one of salads, ice cream, and of course lots of watermelon! It’s been unusually hot here, so all things cold are in order for breakfast, lunch, and dinner. Thank goodness for nice creams to keep me eating frosty treats without having to worry about eating too much sugar.
Nice cream is a relatively new term that generally applies to ice cream made from frozen bananas. But it can also refer loosely to any dairy free ice cream. In this case we are indeed starting with frozen bananas. To that already creamy base, we’re adding some coconut cream, and vanilla for a more decadent touch.
From there you can get as crazy as you’d like with toppings. I think my favorite so far is to sprinkle it with toasted coconut and drizzle with Double Coconut Caramel Sauce. Cacao nibs or chocolate chips are also fun along with sliced bananas or chopped nuts.
I’ll be the first to admit when I first heard about nice creams, I was skeptical. Then I tried a straight up banana nice cream – just bananas processed into nice cream. This confirmed all my skepticisms that bananas can’t possible make a satisfactory ice cream. But I’ve found that if I add extra ingredients, like coconut cream or berries, I really love banana nice creams!
Now I’m a complete convert, and it’s rare to open our freezer and not see bags of sliced bananas frozen and ready to use.
I like to use my food processor for nice creams, but you can use a high powered blender as well. Just be careful if you use a blender that you don’t overheat the motor. Maybe it’s just my blender, but I overworked it on 1 batch of ice cream and it started smoking. It still runs fine, but now I make my food processor do that kind of heavy lifting. I’ve never had a problem with my food processor overheating, but make sure whatever you use that it’s heavy duty.
If you use the food processor, you’ll need to stop several times to break up any chunks of frozen banana. You’ll know it’s done when it’s the texture of soft serve.
Tip: To make fully frozen nice cream creamy again, thaw it on the counter until you can break it up into chunks. Then place all the chunks into the food processor and process again until completely smooth. Fully frozen nice cream gets icy, so re-processing it brings it back to it’s original texture.
You can serve it immediately with your choice of toppings…
…or freeze it for a couple of hours for a firmer texture.Print
- 4 ripe bananas, peeled and sliced 1″ thick and frozen
- 1/3 cup coconut cream, see notes
- 1 Tablespoon vanilla extract
- Pinch of sea salt
- sliced bananas
- toasted coconut flakes
- chocolate chips
- cacao nibs
- Double Coconut Caramel Sauce
- Place the frozen banana slices into a heavy duty food processor or high powered blender. Add the coconut cream, vanilla extract, and pinch of sea salt.
- Process until smooth, stopping the machine as needed to break up any chunks of banana that form. If you’re using a blender, blend at low speeds using the tamper to keep the mixture moving.
- When the nice cream is the texture of soft serve, serve it immediately with your choice of toppings. Or you can freeze it for 3-4 hours for a firmer texture, although nice cream will become icier as it sits in the freezer.
For the coconut cream, I scoop off the hardened cream that rises to the surface of a can of coconut milk and use that as the coconut cream called for.