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There is nothing more satisfying than whipping up a batch of banana nice cream when that sweet tooth strikes. With just one ingredient and a few minutes of prep, you get a creamy and completely dairy free treat that feels decadent but is good for you. This has been my go to any time I crave ice cream but want something lighter and easier on the body.
I first made this on a hot summer evening with my niece and nephew who were amazed that bananas turn into ice cream just by blending. Now it is a staple dessert for movie nights or after weekday dinners.
Ingredients
- Ripe bananas: Provide creamy texture and sweetness. Look for bananas with lots of brown spots as they blend smoother and taste sweeter. Fresher yellow bananas will not give the same results. Organic bananas often have deeper flavor.
- Choose bananas: That yield slightly to gentle pressure for the best taste. Avoid any with green tips as they will be too starchy once blended.
Step-by-Step Instructions
- Prep the Bananas:
- Slice ripe bananas into coins about one half inch thick. This size ensures even freezing and blending without straining your blender.
- Freeze the Bananas:
- Arrange banana slices in a single layer on a baking sheet lined with parchment paper. Freeze for at least two hours or overnight until slices are solid.
- Blend the Bananas:
- Move frozen banana slices into a high speed blender or food processor. Let them sit out for a minute if they seem rock hard. Blend on high speed, scraping down the sides as needed. At first the mix will look chopped then crumbly and finally it will turn into smooth creamy soft serve after about two to three minutes.
- Serve or Store:
- Enjoy immediately for a soft texture. For a firmer consistency, transfer to an airtight container and freeze for up to two hours before scooping.
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My favorite part about this recipe is how the bananas naturally transform into something so silky with zero dairy. The first time I made this with my kids we waited by the freezer in pure anticipation and it was absolutely worth it.
Storage Tips
Keep extra nice cream in a sealed container in the freezer for up to one week. Let it sit at room temperature for five to ten minutes before scooping for an easy serve. Avoid repeated thawing and freezing as that changes the texture.
Ingredient Substitutions
Feel free to add other frozen fruit like mangos or strawberries for different flavors. If you are not vegan adding a splash of milk or cream creates a richer texture but this is definitely optional. A pinch of salt boosts the natural sweetness of banana.
Serving Suggestions
Serve nice cream in chilled bowls topped with chopped nuts berries shredded coconut or a drizzle of almond butter. It makes a fun sundae bar for parties or a quick healthy dessert for kids.
Cultural Historical Context
Banana nice cream became wildly popular in recent years as plant based diets gained attention. It is an adaptation of older frozen banana desserts enjoyed in tropical places with abundant fruit and it captures the simplicity and joy of eating well.
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Common Questions
- → Can I add other fruits to Banana Nice Cream?
Absolutely! Blend in frozen berries, mango, or peaches for extra flavor and color.
- → How do I achieve a firmer texture?
After blending, freeze the nice cream for one to two hours for a scoopable consistency.
- → Can I make Banana Nice Cream ahead of time?
Yes, prepare and freeze in an airtight container. Thaw a few minutes before serving for easier scooping.
- → What toppings go well with Banana Nice Cream?
Try chopped nuts, chocolate chips, berries, or a drizzle of nut butter for added flavor and texture.
- → Why use overripe bananas?
Overripe bananas provide extra sweetness and a smoother, creamier consistency once blended.