Recently “NICE CREAM” has been a new craze all over the internet. I love that name because it describes this “super simple”, but delicious recipe so well! It literally is a 1-ingredient ice cream (with many optional flavorings). I mean c’mon, who doesn’t love that?
I personally like to sweeten mine with honey/maple syrup (depending on the sweetness of your bananas), vanilla and almond milk. But to be very, very honest if you just use bananas, YOU WILL still get a gorgeous, luscious, creamy banana ice cream that already tastes amazing.
So why make banana nice cream?
This recipe is actually dedicated to two of our very, very avid followers and supporters – Jasmine and James Wong! For those of you who don’t know them, they are both our younger cousins! Ever since we’ve started blogging, both of them have been such great supporters. Thankfully, even though they are miles away we get their emails every week which I thoroughly enjoy to read! One of Jasmine’s favorite things to eat is ice cream, especially chocolate ice-cream! However, this time instead of making chocolate ice cream, we decided to make banana-vanilla ice-cream sandwiched between chocolate cookies. So there you go! The chocolate is definitely still there! We created this recipe for the long-demanded “sandwich cookies” in honor of them! If you have kids of your own, or siblings at home – these will definitely be a “healthy” crowd pleaser treat! (great way to hide your beans and fruit!)
It may seem too healthy but seriously they are ridiculously simple, cheap and absolutely delicious.
So confession time! To tell you the truth, the first time Zoe and I made the “banana” nice -cream I got this nice black mush that resembled ice shards. Before making it, we had diligently watched a ton of youtube videos and searched millions of recipes before attempting this. Sadly, somehow mine didn’t look anything like the thick, soft Ben & Jerry’s or Haagen-Daz ice cream I absolutely love. We were very disappointed. I’m sure even Jasmine and James could make this easily without making any mistakes! I mean how on earth do you mess up a 1-ingredient recipe which only requires you to press one button on the blender??
We decided to give it another try! We did some more research beforehand. And guess what? This time it came out beautifully and it was absolutely delicious! So to make sure no one has to go through the same tragic (and rather embarrassing) experience, we included some important notes at the end of this page for making the perfect “nice-cream”. Just make sure you serve this right away because you all lose that lovely creamy texture if you leave it in the freezer. The banana nice cream will start to crystallize! (not that it tastes bad but I was looking for that creamy texture).
ALSO, Please feel free to use YOUR favorite chocolate chip cookies, snickerdoodle, grandma’s gingersnaps, PB cookies instead of these black bean ones. I mean ice cream tastes fab with anything!
Hope you enjoy this summer treat!
Cookie from Adapted MyNewRoots
Ingredients- makes 5 large ice cream sandwiches
- 3 Bananas, sliced and frozen for at least several hours
- 1 tbsp maple syrup
- 1 tsp vanilla
- 2 tbsp almond milk (or any milk of choice)
- 1 (15oz) can Black Beans, drained
- 2 tbsp coconut oil, melted
- 1 tbsp coconut flour
- 1/3 cup maple syrup
- 1/3 cup Cocoa Powder
- 1 tsp vanilla
- 2 tbsp flaxmeal
- 1/3 cup Dairy-Free dark chocolate chips + more for topping
How to Make:
- Preheat oven to 350 F.
- In a bowl, mix together flax meal, maple syrup and vanilla.
- Add the remaining ingredients (except for dark chocolate chips) into the blender. Blend till smooth.
- Mix in your chocolate chips with a spatula.
- On parchment paper lined tray (this will it make it easier than simply greasing the tray), equally divide the batter into 10 cookies. Use the back of a spoon to smooth out the top and flatten the cookie (so you get that crispy cookie). Add a couple more chocolate chips for the top.
- Bake for 12-15 minutes in the oven. Allow it to cool completely (20 minutes).
- Place in fridge or freezer till ready to serve (this will help firm up the cookie so its easier to handle).
- In a blender, blend bananas, maple syrup, almond milk and vanilla together till you get a nice smooth consistency.
- Serve immediately with cookies – and make your ice cream sandwiches! OR freeze for 2-3 hours and blend once again before serving. This is to breakdown the ice-crystals formed, if you prefer a smoother texture you could blend it a few more times. But your ice-cream should be ready to use so feel free to assemble the sandwiches and store in the freezer for later. It should keep up to 4 days.
TIPS for the NICE CREAM:
- Only use bananas that are just ripe but not brown.
- Peel the banana and slice. Place in a ziplock bag and freeze for at least a couple hours before using.
- another option is to add in full fat coconut milk- the fat actually helps prevent crystallizing and will help the ice cream reach a creamier consistency!
Flax meal substitute: 2 eggs or 2 tbsp chia seeds
Vegans: use vegan dark chocolate
Zoe & Mia
(This post is featured on Allergy Free Wednesdays, Wonderful Wednesday, Wow Me Wednesday, Whimsy Wednesday, Full Plate Thursday Create It Thursday, Hearts For Home and Gluten-Free Fridays, Thank Goodness It’s Monday)