It’s hot outside Y’all! Ice cream is one of my favorites, let’s be honest, it’s one of yours too:). I can’t eat dairy, which made the ice cream lover in me so sad. When Pinterest almost exploded with recipes for Nice Cream, my affair with the frozen good stuff resumed, meaning me and McFreezy were back at it;).
I am almost embarrassed to call this a recipe, but here’s the deal, it’s not the recipe that’s tricky, but the method.
Tips For Making Perfect Nice Cream
- The bananas must be REALLY RIPE. Don’t even try to make this with fresh, perfectly yellow looking bananas. This recipe is best when using ripe, almost to the point of tossing them, bananas. You won’t them to have plenty of brown spots.
- Do not freeze your bananas with the skin on, it will never come off, not even with a blow torch.
- Before freezing, slice bananas into small pieces. This makes it easier to blend them up. *If you have a low powered food processor or blender, it will be most effective to slice the banana into small pieces.
- If your food processor is not up to the job, thaw your bananas for a few minutes to make the work a bit easier on the processor’s motor.
- When you add other fruit to the mixture be sure to use frozen fruit. Adding unfrozen fruit will thin the ice cream and you’ll end up with a smoothie drink instead.
- You will need to stop occasionally and scrape down the sides. They lower powered the blender, the more often you should scrape.
- If you don’t love the flavor of bananas, pair your nice cream with another strong flavor such as; pineapples, cocoa powder, cherries, mint, etc.
Churning Dairy-Free Magic.
Pineapple Banana Ice Cream
Banana and pineapple are my two favorite combos for “nice cream”. This combo is totally pineapple prominent. Lots of nice cream recipes retain a bit of nana flavor, but since pineapple is so strong it takes over this flavor profile. I’ve used no sugar added almond milk and coconut milk, to be honest, you can’t tell the difference, any nut milk will do.
Soft Serve vs Frozen Ice Cream Consistency
The ice cream finishes as soft serve, if you prefer a more frozen, ice-cream-like consistency then I recommend freezing it for a bit. When banana ice cream is in the freezer for too long it quickly becomes a frozen block, just sit the cream out for a bit to thaw. Because it is free of preservative and emulsifiers, it doesn’t stay super creamy when frozen (and I think that’s a great thing!).
Pineapple Banana Cream Toppings
When you’re ready to serve the fun begins! Top it with anything you can dream up.
- Shredded Coconut. Toast coconut shreds for approx 5 mins at 350F.
- Nuts – Walnuts, pecans, etc.
- Fresh fruit – strawberries, cherries, pineapple
- Chocolate chips – Enjoy Life makes great dairy-free chips
- Dark chocolate
- 3 bananas, frozen
- 2 cups pineapple, frozen
- 1/4 – 1/2 cup nut milk (no sugar added)
- 2 TBSP Maple Syrup
- 1/8 tsp vanilla extract
- Prior to making the ice cream, you’ll need to remove the skin from 3 bananas and freeze for at least 2 hours.
- Put frozen fruit in a food processor or high powered blender. If mixer or blender is not high powered, add the fruit in two batches and incorporate in slowly.
- Add maple syrup, vanilla extract, and 1/4 cup milk. Use the remaining milk, if needed to reach desired consistency.