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banana nice cream

Banana Nice Cream

This 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.
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Prep Time 2 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 2 servings
Course: Ice Creams
Cuisine: Dessert, Vegan
Calories: 105
Ingredients Method Nutrition Notes

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

Method
 

  1. Add frozen banana pieces to a high-performance blender.
  2. Blend on high speed for 30-60 seconds, using the tamper to push ingredients from the corners into the blades.
  3. If using mix-ins, add them and pulse a couple of times to incorporate.
  4. Scoop directly from the blender container and serve immediately.
For Cookie Dough Mix-in:
  1. Blend all ingredients except chocolate chips in a high-performance blender for 1-2 minutes, using the tamper.
  2. Transfer to a bowl and refrigerate for 30 minutes.
  3. Stir in chocolate chips and form into small chunks by hand.

Nutrition

Calories: 105kcal

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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