By Jennifer Provenza at Good Food From The Heart Updated 2/13/22
This creamy, fudgy, soft serve style chocolate raspberry nice cream is a decadent tasting, but actually completely healthy, after dinner treat.
What Is Nice Cream?
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 healthy raspberry chocolate nice cream will satisfy all your cravings. The great thing about it, though, is that it’s not only a vegan version of ice cream, it’s also totally whole food plant based ice cream. It’s as healthy as eating a banana and some raspberries.
About This Recipe
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!
Banana: The banana adds natural sugar and gives you that perfect soft serve texture.
Raspberries: The raspberries add a delicious, fresh flavor and lots of antioxidants.
Plant Milk: The plant milk helps to make the mixture easier to blend. Some recipes leave it out and I find it’s just too hard to blend without it.
Cocoa or Cacao: For cocoa options, I am a huge fan of Guittard Cocoa Rouge. Cacao is another option, which is less processed.
For the Cocoa: You can use cacao or cocoa interchangeably or leave it out altogether if you prefer plain raspberry nice cream.
For the raspberries: Feel free to use a different fruit, such as strawberries or cherries.
For the banana: Sorry, this recipe won’t work without the banana.
Oh, yes! This is a recipe you can feel good about serving your family.
Make sure to use really really ripe bananas for this recipe. It will not taste good at all unless the bananas are quite ripe. 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.
It sure is!
As long as you use ripe fruit, you shouldn’t need to. But if it doesn’t taste sweet enough for you, you could always add a bit of maple syrup or stevia.
Feel free to use regular unsweetened cocoa or cacao, which is a less processed alternative.
You definitely can! Feel free to experiment with different fruits or other add ins. You could easily make peanut butter chocolate nice cream or even crush up some Oreos for Cookies and Cream Nice Cream.
I like to use unsweetened vanilla almond milk, but full fat coconut milk would give a richer version with some coconut flavor. Feel free to use your favorite type of plant milk, just make sure it’s unsweetened if you don’t want to consume added sugar.
How To Make It
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. You could also use a kitchenaid or other high speed blender. If you are having trouble blending the nice cream, you can add a splash of plant milk to make it easier to blend, but don’t add too much.
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.
Decadent Raspberry Chocolate Nice Cream
- 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.
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