Banana Nice Cream Recipe
User Reviews
5
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Prep Time
5 mins
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Total Time
5 mins
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Servings
4 servings
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Calories
228 kcal
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Course
Dessert
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Cuisine
North American
Banana Nice Cream Recipe
Description
This recipe calls for slicing ripe bananas into coins and freezing them overnight on parchment paper to prevent sticking. The frozen banana slices are then combined with cocoa powder and almond butter in a high-powered blender or food processor, producing a creamy, ice cream-like consistency. Almond milk is added sparingly, only if blending is difficult, to aid the process. Fresh blending ensures the nice cream is smooth and ready to serve immediately.
The texture is creamy and thick, much like traditional ice cream but without dairy or added sugar. Toppings such as chopped almonds or chocolate chips add crunch and extra flavor. The cocoa and almond butter create a chocolaty, nutty profile that complements the natural sweetness of bananas.
This dessert is suitable as a quick, healthy treat. It is best eaten right after blending or after freezing for 3-4 hours for scoopable firmness. Extended freezing can cause uneven texture, with edges softening while the center remains hard.
Ingredients
- 4 medium banana frozen
- ½ cup cocoa powder
- ¼ cup almond butter
- ¼ cup almond milk only use if you don't have a high-powered blender!
- almonds chopped almonds, chopped chocolate or mini chocolate chips
- chocolate chips chopped almonds, chopped chocolate or mini chocolate chips
Instructions
- Slice the bananas into coins and freeze them overnight on a parchment paper-lined baking sheet.
- Place the frozen bananas, cocoa powder, and almond butter in your high-powered blender or your food processor. Note: if you are using your food processor, you will need to add some almond milk to help it blend. Start with ¼ cup and add more as needed.
- Blend on high until smooth, using your plunger to help push the bananas to the bottom of the blender.
- Serve immediately with any or all of the toppings or freeze for 3-4 hours for a scoopable consistency.
Notes
- A single serving proportions are one banana to two tablespoons cocoa powder and one tablespoon almond butter.
- Banana ice cream texture changes with freezing; best eaten immediately or frozen up to 3-4 hours for scoopable texture.
- If freezing leftovers, texture may firm unevenly with soft edges and hard center but remains tasty.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 228 kcal
% Daily Value*
| Serving | 1 serving = ¼ of the recipe | |
| Calories | 228kcal | 11% |
| Carbohydrates | 36g | 12% |
| Protein | 7g | 14% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Sodium | 25mg | 1% |
| Potassium | 703mg | 15% |
| Fiber | 9g | 36% |
| Sugar | 15g | 30% |
| Vitamin A | 76IU | 2% |
| Vitamin C | 10mg | 11% |
| Calcium | 93mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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