At first you may be thinking, what makes it so green? That my friends is spinach that I added to my raw vegan nice cream. You wouldn’t believe how great it was for me to add some veggies into my morning breakfast routine. I have a big bowl of nice cream for breakfast 99% of the time, but I wanted to switch it up and do something different that still tastes delicious. You don’t even taste the spinach at all, so it’s a great way trick yourself into eating more greens if you’re shy of veggies or just looking for a veggie boost in general!
For the nice cream, I just blended up 5 frozen bananas with 1/2 a cup of fresh baby spinach leaves and a dash of coconut water until smooth and creamy. It’s such a refreshing treat in the morning that’s so natural but you still feel like you’re indulging in ice cream. When it comes to turning your nice cream into a sundae, that’s where the toppings come in.
I’ve explained a couple of times how I like to make my gluten-free, 4-ingredient rawnola. It’s the most popular recipe on my blog and Instagram account because people just love how simple, chewy, and naturally sweet it is! If you haven’t tried it yet, I highly recommend giving it a go. You can store it in a mason jar and use it to sprinkle on top of nice cream, smoothie bowls, vegan ice cream, or even just eat on its own.
You might have noticed too that lately I’ve been all about coconut nectar. I really like it because it has a caramel-like flavor and is really low glycemic compared to other liquid sweeteners. I’ve also made date caramel before, but I’ve found coconut nectar is easier in the morning because there’s no mixing or blending required. I keep mine in the fridge to let it thicken and simply pour it right out of the bottle onto my nice cream. I also added a sprinkle of coconut sugar on top for good measure.
Sometimes I take the time to scoop my nice cream with an ice cream scoop. Then, other days it starts melting too fast so I just scoop it directly into a bowl and smooth it out on top. To be honest, it’s always a struggle with nice cream and if you’ve made it before you know what I’m talking about. One tip I heard is that it helps if you let your frozen bananas thaw for a bit before blending them. That way, you don’t have to use as much coconut water or dairy-free milk and it will be thicker.
If you try out this nice cream sundae, please let me know what you think on Instagram @asunshinemission! Nice cream is a really yummy treat that I eat regularly because it leaves me feeling good, happy, and healthy. I hope you enjoy it as well!
- 5-6 bananas, frozen
- 1/2 cup of spinach leaves, stems removed
- 2 tbsp coconut water, as needed
- 1/2 cup of rawnola *recipe in previous post
- 1 tbsp coconut nectar
- 1 tsp coconut sugar
- Place bananas and spinach in a high-speed blender or food processor.
- Blend until well combined, adding coconut water as needed until you get a smooth and creamy consistency.
- Top with rawnola, drizzle with coconut nectar, and sprinkle on coconut sugar.
- Dig into your nice cream sundae!