One of my favorite indulgences (besides chocolate chip cookies of course) is, hands-down ice cream. With all these hot summer days lately, and being tortured with seeing others around me eating ice cream, I decided it was time to make “nice” cream. I’ve read that it’s called “nice” cream because of the base being frozen bananas, coming from nana ice cream. I think I’m just going to stick to my own idea that it is nice to your body, unlike regular ice cream, which don’t get me wrong, is still a great treat once in a while :). The “nice” cream craze has been going on for a bit now, but I just got around to making some. I think it takes me so long to make new recipes sometimes because, like we all are guilty of, I get stuck in my routine. I just get in the habit of making the same lunches, same dinners, and tell myself I’ll make something new tomorrow, which then turns into 3 weeks later. It can be hard to venture out from what you’re used to and what you know you like, but I’ve found it really is worth it because you find new snacks and meals you love. Nice cream is one of those new found loves for me, and on a hot summer afternoon, it’s the perfect healthy indulgence.
“Nice cream” has a base of any frozen fruit you desire, so you can really get creative with it. Feeling tropical? Freeze some pineapple or mango. Feeling traditional? Freeze an assortment of berries. I usually do this with my smoothies as well, but with nice cream, I freeze the mixture after I blend, so it becomes even thicker like ice cream. So far in all of my nice cream recipes I have always used frozen banana slices because they adds a great creaminess. I usually wait until my bananas have brown spots and then I peel them, slice them, lay them out on a plate and put in the freezer. Once I’ve had them in the freezer on the plate for several hours, I put them in container to store. This is such a great way to enjoy something very similar to ice cream, yet guilt free. Like I said before I love how you can customize nice cream to whatever flavor you want or add whatever toppings/mix-ins you want. No, this is not your standard Cold Stone ice cream with brownie bites and Oreos mixed in, but it is a nice treat when you’re craving something like ice cream, but still want to be healthy. I’ve honestly been obsessed with it this past week, making different variations every day, and I’m not sick of it yet! 🙂 I cannot wait for you all to try this delicious summer treat! I’d love to hear the creations you think of as well!
- 1 medium banana with brown spots, sliced and frozen
- 7 medium sized frozen strawberries
- 1/4 cup almond milk
- 1/2 tbsp cacao powder
- 2 tbsp PB2
- 1 tbsp PB2
- 1/2 tbsp cacoa nibs
- In a small bowl add the 2 tbsp of PB2 and add a little water until it is a smooth consistency, a little thinner than regular peanut butter
- In a food processor or blender add frozen banana slices, frozen strawberries, almond milk, cocoa powder, and PB2
- After completely blending, add to a bowl or container and put back in the freezer for at least one hour or a little longer depending on how thick you want it.
- When ready to eat, mix the 1 tbsp of PB2 with a little water and add on top of nice cream along with cacao nibs
- Tip: I don't suggest leaving it in the freezer over night because it will be too hard to scoop right away
- By The Kelli Kollection