I want to kiss whoever discovered the concept of banana nice cream. I discovered it a few years ago and it forever changed how I dessert. Frozen banana as the base of your "ice cream" is not only healthy & pure genius but it is sure to please even your banana hating friends. Some sort of miracle happens when you freeze ripe bananas that makes it taste less like banana and more like vanilla ice cream aka heaven in a bowl. It's also vegan hence, Banana "Nice" Cream!
You can use this as a base for smoothies, or simply pour it into a bowl and eat it with your favorite toppings.
You'll need Coconut Butter (or also known as Manna), which is just blended up coconut meat. I used Nikki's Vanilla Cake Batter coconut butter for this which I highly recommend. I've never been one to spoon coconut butter out of a jar, but this stuff is so good I can't NOT eat it by the spoonful straight from the jar.
Cake Batter Nice Cream
Yields 1-2 serving
Note: You want to use RIPE frozen bananas for this. Don’t forget to peel your bananas before freezing,
1 Tbsp Nikki’s Cake Batter Coconut butter (feel free to add more if you want it)
2 ripe, frozen bananas
2 tsp Vanilla Extract
Almond or Coconut milk (measure out ¼ cup- may need more)
OPTIONAL TOPPINGS: Dark chocolate chips, nuts, chia seeds, peanut butter, berries, whatever your heart desires
- In a high powered blender (like Vitamix) Blend coconut butter, vanilla extract and choice of milk until smooth
- Throw in frozen banana. You may need to add more milk but pour very sparingly and slowly. If you put too much liquid in you will lose the ice cream consistency. Blend until smooth and looks like ice cream!
- Pour into bowls and serve with your favorite toppings!