I’ve definitely been squeezing in my fair share of nice cream this week before my move to Hong Kong tomorrow. Number one because I had a boatload of ripe bananas that I had frozen in the freezer. Number two because I won’t be able to make it for the next couple of days until I’m all settled in after the move. Number three because it’s absolutely the most delicious food ever. Seriously, I count nice cream as my favorite food of all time! It’s a creamy, smooth & tasty breakfast or dessert that’s completely raw, vegan, dairy-free, and sugar-free.
If you’ve seen my Instagram, you can probably tell I’m obsessed with nice cream. I just can’t get over how easy it is to make and how much it actually tastes like ice cream. It’s a million times healthier than any ice cream you’d find at the grocery store, plus you can even eat it for breakfast! Doesn’t get much better than that.
My morning routine usually goes like this: I get up around 9am and go for a run around the neighborhood. Usually I run about 3.5 miles, but I always run for 30 minutes so depending on my pace for the day it could be more or less distance. Then, I come home and do some ab workouts, jumping jacks, lunges, planks, and maybe lift some weights. That usually takes me another 30 minutes, then I hop in the shower and make myself a big bowl of nice cream.
It may sound ridiculous, but no joke nice cream is what gets me through my morning workout. The whole time, I’m thinking of what flavor I want to make and what I want for toppings. Usually, it ends up being rawnola which I’m hooked on at the moment. What’s great about rawnola is not only is it raw meaning you don’t even have to wait for it to bake, but it’s really easy to make in bulk and can be stored in a mason jar for later. If you want to make a lot, I suggest doubling this recipe. I honestly like it more than regular granola which is why you see me putting it on top of everything these days.
I’ve had some type of nice cream every day for breakfast for the past couple of weeks. It’s the one vegan treat I know I’ll never get sick of. It’s made from just frozen bananas and a dash of coconut water or plant-based milk, and in this case blueberries. Can you believe it? When people say vegans deprive themselves, I really don’t know what they mean because there are so many amazing vegan alternatives to the best comfort food- ice cream included!
The best part is since I’ve been loading up on carbs lately that means I’m not limiting myself at all. Nice cream all day every day! As long as you fill yourself with nutritious, whole foods, there really is no reason to ever limit yourself. I hope you enjoy it as much as I do!
- 2 cups frozen bananas
- 1/2 cup frozen blueberries
- 1-2 tbsp coconut water, as needed
- 1/2 cup rolled oats, gluten-free
- 8 Medjool dates, pitted
- 1 tbsp coconut sugar
- 1 tsp cinnamon
- Place all ingredients in a high-speed blender or food processor.
- Blend, adding coconut water a little bit at a time until smooth and creamy.
- Transfer to a bowl.
- Place oats, coconut sugar, cinnamon, and half of your dates in a blender.
- Process until well combined.
- Add the rest of your dates and process until it just starts to stick together.
- Crumble on top of your nice cream.
- Dig in!