I don’t care what people say – ice cream is good year round. I know, we’re headed away from sundress season and into sweater weather, but nobody will deny that curling up with a bowl of ice cream tastes delicious, be it 85° or 55° outside.
“Nice cream” is the creative name for vegan and dairy-free frozen desserts. It’s just as delicious as traditional ice cream, but since bananas provide the creamy texture, you get to skip the stomach ache. And by the way, this is *probably* the easiest recipe you’ll make all year.
Life hack: if you use Collagen Granola Butter in this recipe, you will have a nice cream that is jam packed with protein and potassium.
- ½ cup Kween Granola Butter
- 3 cups of frozen, sliced bananas (about four bananas)
- ¼ cup unsweetened nut milk (we’ve found that almond works best, but use what you prefer!)
- 1 tablespoon Vanilla Extract
- ¼ cup mini chocolate chips (or any other topping you’d like to mix in)
Step One: We’ve found that the frozen bananas blend best when they’re pre-sliced prior to freezing. Simply cut the bananas into little rounds, and organize them on a cookie sheet lined with parchment paper before popping them into the freezer.
Step Two: Once the bananas are nice and frozen, toss them into the blender, along with the almond milk, vanilla extract, and Granola Butter. Hit that “on” button, and let the blender work its magic.
Step Three: Add the mini-chocolate chips, and switch to the “pulse” setting on your blender. The chips will get evenly spread through your nice cream, without gettin’ all chopped up.
Step Four: Depending on your preferred consistency, this nice cream is ready to put right on your spoon. Eating it straight out of the blender will make for a soft-serve-like texture, but if you stick your nice cream in the freezer for an hour or so, it will be thicker and frosty – à la Ben & Jerry’s.
Step Five: Enjoy, kweens!