I love ice cream and nothing tastes as good as getting a whippy off the truck or a nice scoop in a shop. However, the other week, I tried to make home made ice cream. The flavor was good, but to be honest, I wasn’t too thrilled with the texture. So I decided to try something different and slightly more healthier. The picture above shows the result, which is a Strawberry Rhubarb jam Nice Cream. No, that wasn’t a typo; it does say Nice Cream. This treat is as smooth and silky as any soft serve ice cream, but with no dairy. How in the hell is this possible? One word: bananas.
This recipe comes to us from a vegan blog I follow called Fully Raw. The main ingredients are bananas, creating a fat free, healthy dessert which is easy to customize. No, I am not vegan or vegetarian, but often have vegan meals once or twice a week especially in the summer. I do this because fruits and veggies are abundant and making meat-free meals can often be pretty cheap. I have adapted the Nice Cream recipe to suit a smaller portion and added in some strawberry rhubarb jam from Cornish Meadow Preserves. Here is what you will need:
- 3 medium bananas
- 3 tablespoons almond milk (maybe more depending on your taste)
- 1 teaspoon vanilla extract OR 1 vanilla pod
- 2 heaping tablespoons of jam
First, chop up the bananas into small slices or chunks, and freeze them on baking paper or wax paper. If you put them directly onto a ceramic plate, they will most likely stick to it and it will be annoying to try to get them off. Once frozen (~2 hours depending on your freezer), transfer the bananas into a food processor.
At this point, you will add the almond milk and vanilla. Continue to pulse.
The more you pulse, the smoother the mixture will become. Next you will add your jam. Any kind of jam will do. Here is where you can make it sweeter if you’d like by just adding more jam until it tastes right. If you have a good processor, you can allow it to blend a bit at this point.
And there you have it, Jam Nice Cream! Cold, smooth, and sweet, but no fat and part of your 5 a day! Make sure your bananas are still yellow. Once they start to get brown spots, it can change the texture of the nice cream. Also, if the bananas aren’t fully frozen when you blend them, it can take on a slimy texture. There are a lot of variations you can make as well! One of my favorites is to pulse bananas, vanilla, almond milk and a heaping tablespoon of cocoa. Or instead of cocoa, toss in a handful of fresh berries for a naturally sweet nice cream. This is a simple recipe and on a hot day, can easily be eaten as part of your breakfast. We often have it for dessert and I usually toss the chopped bananas in the freezer right before I begin cooking. That way, by the time dinner is prepared and eaten, they are just about frozen for a post dinner delight. If you’ve tried this type of recipe before, feel free to comment below with your favorite combinations. Thanks for reading and Happy Eating!