Banana Nicecream

Banana nicecream is a smooth, rich dessert that features one simple ingredient- banana. Whether it’s left unadulterated or used as a base to create a variety of new flavors, the result is always mouthwatering.

Banana Nicecream

Coconut Banana Nicecream:

  • 4 ripe bananas, previously sliced and frozen
  • 1 can (~13-14 ounces) unsweetened coconut milk
  • 3/4 teaspoon vanilla extract 
  • Fresh fruit for optional topping 
  • Freezer tray or bag
  • Blender
  • Ice Cream Maker

Prepare the bananas by peeling them, slicing them into thick rounds, and freezing them flat on a tray or in a freezer bag. 

Blend the frozen bananas, coconut milk, and vanilla extract in a high-powered blender until smooth. Pour the mixture into an ice cream maker, churning according to the maker’s instructions. Top with fresh fruit and serve immediately or freeze for future use. 

Raspberry Banana Nicecream:

  • 2 bananas, previously sliced and frozen 
  • 3/4 cup frozen raspberries 
  • 1/2 cup nut milk, such as my homemade cashew milk
  • 1 teaspoon vanilla extract
  • Blender

Prepare the bananas by peeling them, slicing them into thick rounds, and freezing them flat on a tray or in a freezer bag. 

Blend the frozen bananas, raspberries, nut milk, and vanilla extract in a high-powered blender until completely smooth. Serve immediately. 

Vanilla Chip Banana Nicecream:

  • 5-6 ripe bananas
  • Unrefined coconut oil, melted 
  • 2-3 cups nut milk, such as my homemade cashew milk
  • 1 teaspoon vanilla extract
  • 3/4 cup 100% raw cacao nibs 
  • Oven: preheated to 400 degrees
  • Ice cream maker

Preheat the oven to 400 degrees. 

Peel and slice the bananas in half, toss with coconut oil, and place on a baking sheet lined with parchment paper. Roast for 20-25 minutes, then set aside and let cool completely. Blend the roasted banana, nut milk and vanilla extract in a high-powered blender until completely smooth. Stir in the cacao nibs and pour the mixture into an ice cream maker, churning according to the maker’s instructions.  Serve immediately or freeze until further use. 

Rocky Road Banana Nicecream:

  • 2 bananas, previously sliced and frozen
  • 2 tablespoons 100% raw cacao powder
  • 1/2 cup nut milk, such as my homemade cashew milk
  • 2 tablespoons 100% raw cacao nibs
  • 2 tablespoons unsweetened coconut flakes 
  • Blender 

Prepare the bananas by peeling them, slicing them into thick rounds, and freezing them flat on a tray or in a freezer bag. 

Blend the frozen bananas, raw cacao, and nut milk in a high-powered blender until completely smooth. Stir in the cacao nibs and coconut flakes. Serve immediately. 

Chocolate Almond Banana Nicecream:

  • 2 bananas, previously sliced and frozen 
  • 2 tablespoons 100% raw cacao powder
  • 1/2 cup nut milk, such as my homemade cashew milk
  • 1 tablespoon dry-roasted almond butter 
  • 2 tablespoons chopped, dry-roasted almonds 
  • Blender 

Prepare the bananas by peeling them, slicing them into thick rounds, and freezing them flat on a tray or in a freezer bag. 

Blend the frozen bananas, raw cacao, nut milk and almond butter in a high-powered blender until completely smooth. Stir in the almonds. Serve immediately. 

Frozen Yogurt Banana Nicecream:

  • 1/2 cup fresh berries
  • 1/2 banana, fresh
  • 2 tablespoons filtered water
  • 2 cups coconut yogurt
  • 1 teaspoon vanilla extract 
  • Blender
  • Strainer 
  • Ice Cream Maker

Blend the berries, banana and water in a high-powered blender. Pour the mixture into a strainer to remove the seeds and fiber, collecting the “juice” in a bowl below. Work the mixture with a spoon to extract all of the juice. Whisk together the coconut yogurt, juice, and vanilla extract. Pour the mixture into an ice cream maker, churning according to the maker’s instructions. Serve immediately or freeze for future use. 

Mint Chip Banana Nicecream:

  • 2 bananas, previously sliced and frozen 
  • 1/4 cup nut milk, such as my homemade cashew milk
  • 1 ripe avocado, peeled and pitted 
  • 1/2 teaspoon peppermint extract 
  • 1 teaspoon vanilla extract 
  • 1/4 cup 100% raw cacao nibs
  • Blender 

Prepare the bananas by peeling them, slicing them into thick rounds, and freezing them flat on a tray or in a freezer bag. 

Mix the frozen bananas, nut milk, avocado, and extracts in a high-powered blender until fully incorporated. Fold the cacao chips into the mixture until fully incorporated. Serve immediately. 

Banana Nicecream

Notes:

  • When choosing cacao butter and 100% raw cacao powder, consider brands like Navitas Organics, which focus on regenerative agriculture.
  • When selecting your coconut milk, consider brands such as Native Forest Unsweetened Organic Coconut Milk “Simple”, with no gums or additives.

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