Nice Cream Basics

It’s hard to imagine that this smooth, rich dessert features one simple ingredient – banana. Whether it’s left unadulterated or used as a base to create a variety of new flavors, the result is always mouthwatering.

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Raspberry Sorbet:  

  • 2 bananas, previously sliced and frozen 
  • 3/4 cup organic frozen raspberries 
  • 1/2 cup nut milk (recipe here) 
  • 1 teaspoon organic pure vanilla extract
  • Blender

Instructions:

Blend the frozen bananas, raspberries, nut milk, and vanilla extract in a Nutribullet or other nutrient extractor until completely smooth. 

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Vanilla Chip: 

  • 5-6 ripe bananas (conventional is fine given the thick exterior) 
  • Organic unrefined coconut oil 
  • 2-3 cups nut milk (recipe here) 
  • 1 teaspoon organic pure vanilla extract
  • 3/4 cup 100% raw cacao nibs 
  • Ice cream maker 

Instructions:

Preheat the oven to 400 degrees. 

Slice the bananas in half, toss with organic, unrefined coconut oil, and place on a baking sheet lined with parchment paper. Roast for 20-25 minutes, then set aside and let cool completely.

Blend the roasted banana, nut milk and vanilla extract in a Nutribullet or other nutrient extractor until completely smooth. Stir in the cacao nibs and pour the mixture into an ice cream maker, churning according to the maker’s instructions. 

Serve immediately or freeze until further use. 

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Rocky Road: 

  • 2 bananas, previously sliced and frozen
  • 2 tablespoons organic 100% raw cacao powder 
  • 1/2 cup nut milk (recipe here) 
  • 2 tablespoons 100% raw cacao nibs
  • 2 tablespoons unsweetened coconut flakes 
  • Blender 

Instructions:

Blend the frozen bananas, raw cacao, and nut milk in a NutriBullet or other nutrient extractor until completely smooth. Stir in the cacao nibs and coconut flakes. 

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Chocolate Almond: 

  • 2 bananas, previously sliced and frozen 
  • 2 tablespoons organic 100% raw cacao powder 
  • 1/2 cup nut milk (recipe here) 
  • 1 tablespoon dry-roasted almond butter 
  • 2 tablespoons chopped, dry-roasted almonds 
  • Blender 

Instructions:

Blend the frozen bananas, raw cacao, nut milk and almond butter in a NutriBullet or other nutrient extractor until completely smooth. Stir in the nuts.  

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Frozen Yogurt: 

  • 1/2 cup fresh berries
  • 1/2 banana, fresh
  • 2 tablespoons filtered water
  • 2 cups coconut yogurt (such as Anitas, made only of coconut and probiotics) 
  • 1 teaspoon vanilla extract 
  • Ice cream maker 

Instructions:

Blend the berries, banana and water in a NutriBullet or other nutrient extractor. Strain to remove the seeds and fiber, collecting the “juice” in a bowl below. Whisk together the coconut yogurt, juice, and vanilla extract. Pour the mixture into an ice cream maker, churning according to the maker’s instructions. 

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Mint Chip Nice Cream: 

  • 2 frozen bananas, previously sliced 
  • 1/4 cup fresh nut milk (recipe here) 
  • 1 ripe avocado
  • 1/2 teaspoon organic peppermint extract 
  • 1 teaspoon organic vanilla extract 
  • 1/4 cup 100% raw cacao nibs

Instructions: 

In a NutriBullet or similar nutrient extractor, mix the frozen bananas, almond milk, avocado, and extracts until fully incorporated. Add the cacao chips and fold into the mixture until fully incorporated.