the catchphase “nice cream.” I’ve shared a cherry-flavored version of this recipe in the past, topped with crunchy sliced almonds, and it’s a snap to make in a highspeed blender. It’s plant-based, reducing sugar and fats. And it is surprisingly creamy and rich.
Most nice cream recipes have a base of frozen bananas, which offers sweetness, without adding sugar, and creaminess, without adding cream. You will need to use speckled bananas for optimum sweetness. When they begin to ripen a bit too much to enjoy eating, simply peel, place in a freezer ziptop bag, and freeze. On another note, a more sherbet-like nice cream can be achieved with other frozen fruit, such as mango or pineapple.
I’m experimenting with different combinations and blender versions are fantastic with the addition of cocoa powder, vanilla extract, or coconut milk. Other plantbased milk may be used with the frozen fruit, as well.
I also like the use of a small appliance called Yonanas. I’m not one to typically like different gadgets for every task, when the blender or another appliance will suffice. But the consistency of this self-serve style machine is fascinating. Add frozen bananas, and/or other frozen fruit, press go, and voila. A silky, creamy ribbon of nice cream emerges. It’s so satisfying to watch….and to eat!
My latest concoction is one that brings back visions of ice cream socials at the church and football fields of my youth. My Tutti Frutti nice cream starts with creamy, sweet bananas, then I mix in fruit cocktail, or fresh fruit, as in this recipe.
This extreme heat is calling for extreme measures this summer. So blend up this cold confection, or go bananas for a fun experience and get yourself a Yonanas machine.
Enjoy food made fresh!
¼ cup fresh pineapple bits 3 tablespoons chopped pecans Let frozen bananas rest at room temperature for about 15 minutes. Place them into a highspeed, heavy-duty blender. Pulse on high until they begin to come together. Then run on full speed until completely blended and smooth. Note: A Yonanas machine may also be used to start the banana base.
Place the creamy bananas in a freezer-safe bowl. Add fruit cocktail, (without juice), or fresh cherries, pineapple, and pecans. Stir to evenly distribute. Cover with a lid or plastic wrap. Serve right away or freeze in a sealed container until ready to serve. Tip: Freezing the mixture for an hour or two before serving will work best if you desire to scoop onto cones. Makes 2 servings.
Angelina LaRue, author of “The Whole Enchilada: Fresh and Nutritious Southwestern Cuisine,” grew up at White River Lake, lives in Idalou and writes a weekly food column for local newspapers.
Tutti Frutti Nice Cream 4 frozen bananas ½ cup canned fruit cocktail, drained Or – ¼ cup fresh cherry halves
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