I’m celebrating my favorite month of August with this seasonal peach mango blueberry banana ice cream. If you’re lucky, you can find the ripest peaches from mid-July through August. Growing up in Georgia, which just so happens to be the peach state itself, I’ve always been a fan of peaches. This banana ice cream (or nicecream) is the perfect, easy no-churn vegan ice cream recipe for summer!
Since moving to Hong Kong, I’ve gravitated towards fruits grown over here in the Eastern hemisphere like mango and dragon fruit. They tend to be more fresh, since they don’t have to be imported long distances. The mango I get comes from Thailand, which I swear is the sweetest mango I’ve ever tasted. Now, when I go back to the States, the mango there tastes bitter to me in comparison. But I have a weakness for blueberries that’re imported from America, which I add into almost all my nicecream and smoothie bowls. And of course, the juicy white peaches are imported too. This peach mango blueberry banana ice cream is a great mix of East meets West.
I’m actually obsessed with nicecream and I feel like there’s no end in sight. For the past two years, I’ve been eating nicecream on a regular basis. It’s just amazing to me how much it tastes like ice cream, except it’s dairy-free, vegan, gluten-free, raw, and refined sugar-free. It always fills me up in the morning after my daily run, leaving me feeling satisfied and ready to take on the day. At this point, I don’t think I’ll ever get bored of it!
Nicecream is really easy to make, because you literally just blend up frozen fruit. It requires no ice cream maker or complicated ingredients. You can make it in under 5 minutes, so even if you’re on a run you can quickly blend up nicecream and take it to-go in a mason jar! Besides being simple, you can really mix up the fruits and superfoods you use, yielding endless flavor combinations.
I’ve been sticking to mainly fruit at the moment, like this mango blueberry nicecream, dragon fruit mango nice cream, and acai nice cream. I think because it’s summer, my body craves more fruity and sweet meals that are refreshing. I’ve been eating so much nicecream, smoothies, and rawnola lately! My biggest advice is to just listen to your body and eat what makes YOU feel good. For me, this means highly raw, fruit-based meals at the moment but it’s constantly changing.
I really hope you enjoy this peach mango blueberry banana ice cream. It just goes to show that being vegan can be easy and delicious. If you do try it, please share with me on Instagram and let me know what you think!
- 3-4 frozen bananas
- 1 frozen white peach
- 1/2 cup frozen mango
- 1/4 cup frozen blueberries
- 1 tbsp coconut sugar (optional)
- water, as needed
- Peel, cut, and freeze your peach overnight.
- In a high speed blender or food processor, add all your ingredients.
- Process until smooth and creamy, adding water only if absolutely necessary. The water will make it more runny, less of an ice cream consistency.
- Scoop into a bowl.
- Dig in!