As the weather gets warmer, the
treats get colder. Spring is the time when we get a sample of what our summer
is going to be like. The days are longer, warmer, and happier and the ice cream
shops start to open. Now this is a problem for me! Ice cream has been a long
time favorite, and it’s been hard to give up (sadly ice cream does not fall
into the “plant-based approved” category). So I found a great, tasty alternative that I’m
sure you would love!
It’s delicious, pretty to look at,
fun to make, and it is great for your body! That’s why it’s called “Nice Cream”.
You start off by freezing two bananas overnight. I suggest peeling them before
you freeze them; otherwise it’s really hard to get the peels off. Once your
bananas are completely frozen put them in a blender (we have a Vitamix and it
seems to work really well but I’m sure any blender would work). Next you’re
going to add a teaspoon of vanilla and a little bit of almond or soy milk. I
never actually measure the milk but it’s probably close to one-fourth of a cup.
I also like to add cocoa powder to my ice cream. I’m always in the mood for
chocolate! I don’t measure that either but I’d say it’s close to one and a half
tablespoons.
When you blend it all together make
sure you don’t over blend it. Otherwise it will turn into banana soup, which I’ve
accidently made and it’s not that good. Also make sure you don’t have chunks of
bananas in it (unless you like that). You want to go for a smooth texture, like
soft serve ice cream. If you've never tried this "plant-based" ice cream, you're in for a real treat!
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