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Banana Nice Cream
Course: Ice CreamsCuisine: Dessert, VeganDifficulty: MediumServings2
servingsPrep time2
minutesCalories105
kcalThis Banana Nice Cream recipe offers a simple, healthier alternative to traditional ice cream, using only frozen bananas to create a creamy, dairy-free dessert. Perfect for those following vegan, gluten-free, or low-fat diets, this one-ingredient wonder can be easily prepared in a high-performance blender in just minutes. The optional chickpea cookie dough mix-in adds protein and texture, transforming the nice cream into a more indulgent treat without compromising its health benefits. This versatile base recipe can be customized with various flavors and mix-ins, making it an excellent blank slate for creativity. Whether enjoyed as a quick snack, a guilt-free dessert, or a refreshing treat on a hot day, this Banana Nice Cream proves that delicious, creamy ice cream can be both simple to make and nutritionally balanced.
Ingredients
2 whole frozen bananas, cut into thirds
- Optional Cookie Dough Mix-in:
1/3 cup (82 g) almond butter
1 15 oz can (425 g) chickpeas, drained
2 teaspoons (10 ml) vanilla extract
1 Tablespoon (14 g) sugar (we use coconut)
Pinch of salt
1/3 cup (60 g) vegan chocolate chips
Directions
- Add frozen banana pieces to a high-performance blender.
- Blend on high speed for 30-60 seconds, using the tamper to push ingredients from the corners into the blades.
- If using mix-ins, add them and pulse a couple of times to incorporate.
- Scoop directly from the blender container and serve immediately.
- For Cookie Dough Mix-in:
- Blend all ingredients except chocolate chips in a high-performance blender for 1-2 minutes, using the tamper.
- Transfer to a bowl and refrigerate for 30 minutes.
- Stir in chocolate chips and form into small chunks by hand.
Notes
- For best results, freeze peeled, sliced bananas on a baking sheet the night before.
- This recipe is designed for narrow-bodied containers. Triple the recipe for low-profile 64-oz containers.
- For make-ahead servings, pre-scoop and freeze in individual portions.
- If you add the optional cookie dough, add 100 calories to each serving.
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6 responses to “Banana Nice Cream”
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Do you think you could make this in the 20oz container, or because you cannot use a tamper would nothing really happen? I just got the Venturist Costco package and I’m kicking myself, thinking to take it back and get your refurbished venturist package, reading through everything I just want the A3500 to be a little more affordable though! haha.
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Oh, disregard my last comment, I just did a google search ice cream in 20oz vitamix container and your post conveniently came right up
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Such a bummer, I want to make smaller servings, but have the 64oz container. Hmmm.
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I hear ya, Taylor. Send us an email at hello@s45509.p20.sites.pressdns.com if you want to talk it through.
Also you’re right, the main downfall of those smaller containers is that you can’t fit the tamper in for thicker blends. They can be great at making small batches, but you do have to be mindful of the liquids-to-solids/frozens ratio.
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what did you add to yours? in the top photo looks like granola or something? I find the banana taste too strong when I make this so I want something flavourable to add in!
Thanks!-
We folded in some chickpea cookie dough. It’s fabulous like this.
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