Chocolate Cherry Almond Nice Cream Recipe
🔪Prep Time: 10 minutes
👩🍳Cook Time: 10 minutes
4 very ripe bananas, frozen (black spot bananas)
A pinch of fine sea salt
1 teaspoon of almond extract
1 cup of frozen cherries
¼ cup of dutched cocoa powder
1First up peel your very ripe bananas and pop them in the freezer. Freezing the bananas whole prevent them from sticking together. The perfect nice cream banana is past the point where you would want to eat it fresh out of the peel. The skin will be soft and covered all over with dark brown or black spots, indicating that the starches have turned to simple sugars, making them naturally very sweet. Once frozen, cut them into chunks. Bananas that are just slightly thawed blend up creamiest so you can microwave them for 30 seconds, or just let them sit on the counter for a short while. You’ll know they are ready to blend when you can make a slight dent in the banana when pressed.
2A high-powered blender is really helpful when making nice cream as it powers through the frozen fruit creating a super creamy consistancy. I use a Vitamix which has a tamper that enables you to push the food down and around the blade. If you have a blender without a tamper, you will just need to stop periodically to scrape the sides of the container.
3Next add your bananas, almond extract and salt to the container. Don’t worry, you won’t taste the salt but it will help marry the flavors together. Blend until the bananas are creamy, white and look like thick frosting. This takes about a minute. The friction of the blades creates heat which will melt your nice cream, so be carefull not to overblend.
4Now we’re ready to add the cherries and cocoa powder. The frozen cherries will incorporate easier into already blended bananas so make sure you blend the bananas first. Blend the berries and cocoa until the whole mixture is smooth and looks like soft serve ice cream.
5Note: You can scoop it into individual bowls or cones, pile it high with your favorite toppings, or put it in the freezer for later. Helpful Tip: If freezing for later, let it thaw until scoopable before serving.
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Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
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I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.