The first thing I wanted to eat when I got back from Bali was nice cream! I’d been craving it more than anything else, especially because in Indonesia they mostly have only baby bananas. Don’t get me wrong, the bananas were yummy but they didn’t quite compare to a big, creamy bowl of nice cream made from super ripe, spotty bananas. After a week vacation, I’ve realized just how much I’m hooked on nice cream and how lucky I am to be able to make it for myself every day at home. It’s honestly the best vegan, gluten-free, dairy-free, and sugar-free no-churn ice cream to enjoy any time of day!
I shared my recipe for mango blueberry dragon fruit nice cream before I left, but this time I left out the dragon fruit and kept it super simple with a 4-ingredient mango blueberry nice cream. I added in more mango than usual because I picked up a couple of super ripe ones from the farmers’ market the other day. The result was this bright bowl of sunshine that tasted delicious!
Nice cream makes a great breakfast because it’s made from just fruit, leaving me feeling re-energized after my daily morning run and ready to take on the day. It’s basically as healthy as ice cream will ever get. I wanted a quick and simple bowl of nice cream, so I blended together frozen bananas with mango, blueberries, and coconut water until it turned perfectly smooth like ice cream. You’ll see a sneaky bowl of rawnola in the background, because it’s my favorite topping for nice cream and I always keep some handy.
I got a question on my Instagram asking how I get it so creamy, so I thought I’d share a couple of life hacks for making the perfect bowl of raw vegan nice cream. First of all, I wait for the bananas to get as ripe and spotty as possible before freezing them. It may seem weird at first, but the softer and more brown they are the better. This ensures that your bowl of nice cream will be as naturally sweet as possible, because riper bananas are sweeter.
Next tip: slice your bananas into small pieces before freezing them. It will be much easier for your blender or food processor to break up the bananas when they’re already in smaller pieces. Then, I take the banana slices out of the freezer, break them apart with my hands or a knife, and toss them in my food processor. That way, when I turn the food processor on, it takes only about a minute for them to be all broken up and start to turn into nice cream.
The final, and maybe most important step, is to add in some coconut water (or you could use almond milk or another non-dairy, vegan milk) a little bit at a time to your food processor or blender. This is when you should start to see your nice cream turn into, well, an ice cream-like consistency. It’ll take another minute or two, but you’ll see it turn all creamy. If necessary, pause every now and then to scrape down the sides and push the fruit down closer to the blades. If you do all of the above, you should find yourself with a nice, big bowl of super yummy nice cream! I always eat mine right away before it melts because it doesn’t really taste as good if you try freezing it, in my opinion. I hope all these tips help!
- 2 bananas, frozen
- 1 mango, cut into pieces and frozen
- 1/4 cup blueberries, frozen
- coconut water, as needed
- Add bananas, mango, and blueberries to a high-speed blender or food processor.
- Process until broken down into small pieces.
- Add in coconut water a little bit at a time, until your nice cream gets smooth and creamy.
- Transfer to a bowl.
- Dig in!