Nice Cream Basics

It’s hard to imagine that this smooth, rich dessert 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.

Raspberry Sorbet:  

  • 2 bananas, previously sliced and frozen 
  • 3/4 cup organic frozen raspberries 
  • 1/2 cup nut milk (see recipe) 
  • 1 teaspoon organic pure vanilla extract
  • Blender

Equipment: 

  • Blender 

Instructions:

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

Vanilla Chip: 

  • 5-6 ripe bananas (conventional is fine given the fruit’s thick exterior) 
  • Organic unrefined coconut oil, melted 
  • 2-3 cups nut milk (see recipe) 
  • 1 teaspoon organic pure vanilla extract
  • 3/4 cup 100% raw cacao nibs 
  • Ice cream maker 

Equipment: 

  • Oven: preheated to 400 degrees
  • Ice-cream maker

Instructions:

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: 

  • 2 bananas, previously sliced and frozen
  • 2 tablespoons organic 100% raw cacao powder 
  • 1/2 cup nut milk (see recipe) 
  • 2 tablespoons 100% raw cacao nibs
  • 2 tablespoons unsweetened coconut flakes 
  • Blender 

Equipment: 

  • Blender 

Instructions:

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: 

  • 2 bananas, previously sliced and frozen 
  • 2 tablespoons 100% raw cacao powder 
  • 1/2 cup nut milk (see recipe) 
  • 1 tablespoon dry-roasted almond butter 
  • 2 tablespoons chopped, dry-roasted almonds 

Equipment: 

  • Blender 

Instructions:

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: 

  • 1/2 cup fresh berries
  • 1/2 banana, fresh
  • 2 tablespoons filtered water
  • 2 cups coconut yogurt (look for brands without additives or emulsifiers) 
  • 1 teaspoon vanilla extract 
  • Ice cream maker 

Equipment: 

  • Strainer 
  • Blender
  • Ice Cream Maker

Instructions:

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 Nice Cream: 

  • 2 bananas, previously sliced and frozen 
  • 1/4 cup fresh nut milk (see recipe) 
  • 1 ripe avocado, peeled and pitted 
  • 1/2 teaspoon organic peppermint extract 
  • 1 teaspoon organic vanilla extract 
  • 1/4 cup 100% raw cacao nibs

Equipment: 

  • Blender 

Instructions: 

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. 

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