It has been one hot summer. The heat is pressing on in most regions of the country, so a cool treat is right on time. My goal, in each column, is to bring fun, nutritious ideas to the table, and this one also delivers a nice way to cool down.
This concept of creating a very nourishing, healthy ice cream is one I have written about before. Perhaps you have seen my recipes for cherry nice cream, or tutti-frutti nice cream.
If you are not yet familiar with the term “nice” cream, it is the frozen treat made like ice cream, rich and creamy, but developed by using frozen bananas as the base of the “cream”.
It’s truly amazing that whipped up frozen bananas actually taste like cream and sugar. It’s quite remarkable, the frozenstateofthebananarendersasmooth,creamytexture.
When I have bananas ripening in the fruit basket, I simply peel them, break them into pieces and place them in a freezer bag to use in smoothies and “nice” cream when I’m ready. I do add milk as my liquid in the recipe, but I leave dairy completely out of the process for this treat, using plant-based milk instead.
Tip: A heavy-duty blender such as a smoothie bullettype blender will work with small frozen chunks of banana, and a food processor will work, as well. And certainly Vitamix and Blendertec are good options. Ninja is another type that is good for this mixture, and they now have a product specifically designed for making ice cream, particularly from fruit. However, an ice cream maker is not required to make this recipe.
Have a beautiful, cool weekend and enjoy food made fresh!
Banana Bread Nice Cream
4 ripened bananas that have been frozen in small pieces 2/3 cup plant-based milk such as almond, oat, or soy 1/3 cup chopped walnuts, divided 1 teaspoon vanilla bean powder, or vanilla extract ½ teaspoon ground cinnamon Place frozen banana chunks, milk, half of the walnuts, vanilla, and cinnamon into a heavy-duty blender. Pulse on high until ingredients begin to combine. Then run at full speed until completely blended and smooth. Remove from blender and stir in the remaining walnuts.
Serve immediately as soft-serve ice cream. Or freeze in an airtight container for a minimum of 1 hour to serve in scoops. Makes 4 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.
