Fall is officially here but summer seems to be refusing to leave…sound familiar? Maybe there was a ballot mixup or something…
I’m going to protest my right to enjoy all things spice and everything nice tomorrow, but today I’m happy to soak up the dying warmth of summer.
What better way to celebrate an unseasonably warm day than with a bowl of homemade ice cream?! This particular ice cream is well worth the celebration because it tastes incredibly indulgent but is surprisingly good for you. It’s totally allergy-friendly as it’s vegan, gluten-free, nut-free and soy-free. It’s easy to make and you might have all the ingredients on hand right now!
Everyone needs a healthy ice cream recipe in their back pocket.
If I had to choose between my husband and ice cream, I’d need a minute.
If you’ve never tried banana “nice cream”, you’re missing out. By whizzing up frozen bananas in a food processor or blender, you can create an incredible “ice cream” taste and texture. You won’t believe how good it tastes — especially when you add in something you love to eat to flavour it. The mix-in options are endless — think delicious things like maple syrup, nut or seed butter, crushed nuts, cocoa powder, chocolate chips, shredded coconut! Today’s recipe is super simple but tastes insanely good.
I named today’s recipe Nutty (but) Nice Cream because it tastes like peanut butter ice cream but has no nuts or ice cream ingredients in it! It’s nut-free, refined-sugar-free, dairy-free, soy-free and gluten-free. Best of all it’s made in minutes with just 4 ingredients! Let’s make it, shall we?!
Ingredients
- NUTTY SWIRL:
- 2-3 tbsp nut or seed butter (I used pumpkin seed butter)
- 2-3 tbsp maple syrup (or liquid sweetener of your choice)
- A good pinch of a nice-tasting salt (pink salt, sea salt etc)
- NICE CREAM:
- 3-4 peeled, chopped and frozen bananas
- 2 tbsp seed or nut butter
- 1-2 tbsp maple syrup
- A good pinch of a nice-tasting salt (pink salt, sea salt etc)
- *OPTIONAL: Water or non-dairy milk to help you blend the mixture if using a blender rather than a food processor
Instructions
- In a small bowl, make the nutty swirl by mixing 2-3 tbsp seed or nut butter, and 2 tbsp of maple syrup and a pinch of salt. Mix thoroughly with a spoon or fork until totally smooth. You want the texture of a thick caramel, so add a bit more maple syrup to thin out the nut butter paste if your mixture is too thick.
- Choose your blending tool: you can make this recipe in a high-speed blender or with a food processor. I prefer the results of using a food processor, but a blender works with a less solid result.
- Make your nice cream. Add your frozen bananas to your food processor or blender and process:
- If using a blender, you will need to add a small amount of liquid (water or non-dairy milk) to ensure your blender mixes properly. Add in a little at a time as you blend, stopping to scrape down the sides, so you don't make the mixture watery -- you want it to be as smooth as possible.
- If using a food processor, no liquid is needed. Pulse then blend until the bananas turn into a smooth puree with a whipped texture. Stop occasionally to scrape down the sides to ensure no chunks remain.
- Once your mixture is smooth, add in the 2 tbsp of nut or seed butter, 1-2 tbsp maple syrup and tiny pinch of salt and blend again to incorporate.
- Transfer 1/3 of the banana mixture to an airtight and shallow plastic tupperware container. Spread it out evenly over the bottom of the container. Drizzle 1/3 of your nutty swirl mixture over top like Jackson Pollock would. Top with another 1/3 of the banana mixture and spread it out evenly. Drizzle another 1/3 of your nutty swirl mixture over top like Jackson Pollock would. Top with the last of the banana mixture and spread it out evenly. Drizzle the remainder of the nutty swirl on top.
- Eat immediately if you like soft ice cream texture or aeal your container and freeze for 1-2 hours before scooping and serving for hard ice cream texture. Don't wait too long or it will freeze too hard.
Notes
You will need to add a splash or two of liquid (like non-dairy milk or water) if you make this in a blender. I use a food processor so liquid is not required. If any of the instructions above are confusing, watch the recipe video (embedded above within the blog post).
