By Jennifer Provenza at Good Food From The Heart
This creamy, fudgy, soft serve style chocolate raspberry nice cream is a decadent tasting, but actually completely healthy, after dinner treat.
What I’m Thinking About
Nice cream! What is it you ask? In case you are a bit late to the party, nice cream tastes similar to soft serve ice cream, but is actually just made of frozen bananas with additional add ins (or not, as you prefer). This totally guilt free nice cream will satisfy all your cravings.
I’m so excited to watch a recorded version of The Nutcracker with the girls tonight. Taking them to see The Nutcracker was one of my favorite holiday experiences last year. (In fact, my oldest, was a child performer in our local professional ballet company and got to play a lamb). It was so exciting for the whole family to see her perform. (Our favorite part was definitely the lamb booty shakes!) And then, I took M and C back on another day to view the ballet again, dressed in their most beautiful holiday dresses and cozy wraps. I was pretty sad that we couldn’t go this year, but I found out that the Pittsburgh ballet would be providing a free film of their performance online, so we have big plans to dress up and watch tonight. A few of us might join in the dancing as well.
This chocolate raspberry nice cream was a big hit with my family. My girls are not big fans of plain nice cream, but add some cocoa and raspberry and they are all about it! Keep an eye out for other nice cream varieties later, as I have other variations I’ve been itching to try.
The chocolate and raspberry version was super easy and tastes so rich, it really is hard to remember that this is healthy too!
Make sure to use really really ripe bananas for this recipe. It will not taste good at all unless the bananas are quite brown. I like to slice the bananas into small pieces before freezing, as they blend up easier that way. Whatever you do, don’t leave the peel on when you freeze them! I made that mistake once and it was nearly impossible to peel them frozen.
You can use either a high speed blender or a food processor to blend this recipe. I generally use a food processor.
Use any kind of plant milk you want in this recipe. I usually use unsweetened almond milk, but oat milk or soy milk would work fine as well. Canned coconut milk will give it a really rich and even more creamy texture.
You can use cacao, which is less processed, or cocoa in this recipe, as you prefer. Feel free to replace the raspberries with another type of berry, if you prefer. Finally, if you need to, you can add a little bit more plant milk to help it blend easier.
How To Make This Guilt Free Nice Cream
This recipe couldn’t be any easier. Just throw all the ingredients together into the food processor and blend until it has the consistency of soft serve ice cream. If you have a small food processor, you may have to blend it in two batches.
Once you have that perfect soft serve consistency, you can either eat it immediately, or put in small container and put it in the freezer. This will allow it to freeze a little harder and you can later scoop it out with an ice cream scoop. (Don’t worry, it still gets nice and melty very quickly since there are no preservatives).
Have fun making this! It’s a great one to involve kids in the process too. This would go great after a cold pasta salad dinner on a hot day. (Try serving my Fresh and Festive Pesto Pasta cold as a salad.) If you like chocolate desserts, you might also try my Peanut Butter Chocolate Swirl Mug Cake.
Guilt Free Nice Cream (Chocolate Raspberry)
- Food Processor
- 4 cups sliced bananas frozen
- 1 cup fresh raspberries
- 3 tablespoons cacao or cocoa
- 1/4 cup plant milk
- Put bananas, raspberries, cacao, and plant milk into a food processor or high speed blender. Blend until it has the consistency of soft serve ice cream or frozen yogurt. For a firmer texture, place nice cream in the freezer for at least one hour and scoop with an ice cream scoop. Top with more fresh berries and serve.
Follow me on Instagram @goodfoodfromtheheart and Pinterest at Good Food From the Heart and Facebook @GoodFoodFromTheHeart If you make this recipe, post it and be sure to tag me! Or Pin to Pinterest and make later.