Guilt Free Banana Nice Cream

This Guilt-Free Banana Nice Cream is not only insanely yummy, but it’s healthy and only requires one, maybe two ingredients. This is a great way to use up those ripe bananas you didn’t use for smoothies or oatmeal. Also, if your grocery store discounts ripe bananas, it’ll also be friendly on the wallet.

I’ve found the best way to prepare this treat is to slice ripe bananas into 1 to 2-inch chunks and line them up, separated on a parchment- or silicone baking mat-lined pan. Cover the pan of bananas with foil and put them into the freezer. Having the bananas organized this way helps the blending process after freezing. Trust me on this.

Guilt-Free Banana Nice Cream has 2 key ingredients:

  1. Ripe bananas
  2. Unsweetened plant-based milk (if necessary)

The unsweetened plant-based milk is only necessary to aid in the blending process when bananas are frozen rock solid. You see, after the bananas come out of the freezer, you can put them into a high-powered blender right away with unsweetened plant-based milk to blend into a soft-serve ice cream consistency. However, if you let them thaw slightly—about 3 to 5 minutes on the countertop usually does it—then you may not even need the unsweetened plant-based milk. The consistency comes out beautifully.

The unsweetened plant-based milk doesn’t do much of anything for the flavor—the bananas and whatever toppings you use dominate the taste. After you try this version, consider mixing things up by adding berries or even freezing other fruit, like mangos to add to it.

Gigi

side view of banana nice cream in a white bowl sprinkled with cinnamon and a few pecan nuts. Bowl is sitting on a patterned dark blue and white placemat with lose pecans and a partial view of a ripe banana next to it
Print
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side view of banana nice cream in a white bowl sprinkled with cinnamon and a few pecan nuts. Bowl is sitting on a patterned dark blue and white placemat with lose pecans and a partial view of a ripe banana next to it

Guilt Free Banana Nice Cream


  • Total Time: 7 hours
  • Yield: 2 1x
  • Diet: Vegan

Ingredients

Scale

4 ripe bananas, sliced and frozen

¼ cup unsweetened plant-based milk, if necessary

A dusting of cinnamon (or cacao, cocoa or carob powder)

12 Tbsp pecans or other nuts or seeds (omit if keeping this very low fat)


Instructions

Slice bananas into 1 to 2-inch pieces. Line them up on a parchment-lined baking sheet. Cover with foil and put in the freezer for 6 to 8 hours.

Remove from freezer. Loosen foil and let sit on the counter at room temperature for 3 to 5 minutes to thaw ever so slightly. They should still feel frozen to the touch. If they’re mushy, they may have melted too much. If this happens, you can either go ahead and blend then refreeze or just put it back into the freezer for 45 minutes to an hour to reharden. 

Place bananas into a high powered blender and using the plugger with lid attachment guard, push the bananas down towards the blade. If the bananas are too hard to blend, then go ahead and add in some unsweetened plant-based milk to help loosen. The nice cream should come out creamy like a soft serve consistency.

Dish nice cream into individual bowls and sprinkle with cinnamon (or cacao, cocoa or carob powder) and top with a few nuts. 

Notes

  • Prep Time: 7 hours
  • Category: Dessert

Keywords: banana, banana nice cream, guilt free, dessert, healthy dessert, daniel fast compliant, vegan, cinnamon, pecans, gluten free, soy free, low fat

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