“Nice cream” is a brilliant vegan hack for turning frozen bananas into a creamy frozen dessert that rivals soft-serve ice cream. This version blends bananas with almond butter for a nutty, slightly salty swirl and a texture so creamy, it’s hard to believe there’s no dairy. Inspired by classic banana splits—minus the sugar crash!
- Prep Time: 5 minutes
- Freeze Time: 2–4 hours (for bananas)
- Servings: 4
Ingredients:
- 4 ripe bananas, peeled and frozen in chunks
- 2 tbsp almond butter
- ½ tsp vanilla extract
- Pinch of salt
Instructions:
- Add frozen banana chunks to a food processor.
- Blend until smooth and creamy, scraping down the sides as needed.
- Add almond butter, vanilla, and salt. Blend again to incorporate.
- Serve immediately for soft-serve texture or freeze for 1 hour for scoopable ice cream.
Flavor & Texture:
Sweet, smooth, and cool with a nutty swirl and rich banana flavor. The almond butter adds depth and a slight saltiness that balances the natural sugars.
Customization Tips:
- Swirl in chopped dark chocolate or toasted coconut.
- Use peanut butter or cashew butter instead of almond butter.
Nutrition (per serving):
- Calories: 180
- Protein: 3g
- Fat: 6g
- Saturated Fat: 0.5g
- Carbohydrates: 30g
- Fiber: 4g
- Sugar: 18g
- Sodium: 50mg
