We all Scream for Nicecream: My Top 3 Vegan Nicecream Recipes

I wish I had discovered the joys of “nicecream” back in the summer, rather than in November. Better late than never!

This summer actually brought real hot weather to San Francisco. I had cold smoothies to carry me through the summer, but I didn’t realize until now that I was missing out.

I realized while perusing Intagram that the girls behind my favorite accounts were eating loads of bananas. They were eating six or seven bananas at a time. What was with all these bananas? I did more research to figure out what they were doing, and I realized that they were making vegan ice cream out of frozen bananas. I’ve come up with some of my own recipes that involve bananas but don’t involve you “going bananas.”

1. Blueberry Cocoa

I advise that you start with this recipe, as it is so simple.

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You need:

2-3 bananas
1 large handful of fresh (or frozen) blueberries
1 tsp cacao powder
2 fresh dates chopped into little squares
2 large ice cubes
Save a few blueberries for garnish (fresh look nicer as a garnish)
1/2 tbsp cacao powder for garnish
2 tbsp maple syrup (or honey, if you’re not strictly vegan, I’m totally not!)

I use the single-serving to-go cup for my nicecream recipes that came along when I bought my Ninja blender. You simply shove everything in there and blend. Then, pour the thick smoothie into a mason jar and garnish with fresh blueberries, date chunks, and drizzle with maple syrup or honey. This is viscous enough that you need to eat it with a spoon rather than drink it. I’ve been adding organic shaved coconut on top and topping with Go Raw’s organic Coco Crunch chocolate granola.

2. We’re Going Bananas

Put your game face on for this recipe:

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you’ll notice I’ve garnished this one with the Go Raw granola again

2-3 bananas
2 fresh dates chopped into little squares
2 large ice cubes
2 tbsp maple syrup or honey
2 tbsp Cocotella (organic and vegan)
1/2 tbsp cacao powder
small handful Guittard’s semisweet chocolate chips– it’s a San Francisco brand!
organic shredded coconut

You follow the same procedure as the blueberry nicecream, but this time, we’ve got some exciting garnishes! I top this puppy off with dates, shredded coconut, and cacao powder sold in zip-top bags at Whole Foods. Why stop there— let’s throw some chocolate chips on top, no problem. The zenith of your nicecream experience is where you liquify some Ostara Cocotella on the stove in a tiny saucepan (I put it over low heat for about 90 seconds) and drizzle it overtop the mason jar. The contact of the warm coconut “nutella” with the cold nicecream makes a crisp chocolate coconut shell reminiscent of those dipped frozen yogurt cones you get on the Jersey Shore boardwalk… except this is vegan and organic!

Worth mentioning is that it would also be fine to blend the maple syrup / honey (or both!) directly in to the nicecream. I’ll be honest and say that I just continuing pouring it on as I eat my way through the mason jar.

3.Dark Cherry Nicecream

This one is my fav!

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2-3 bananas
2 fresh dates chopped into little squares
2 ice cubes
TJ’s frozen cherries- approx 10
your favorite syrups and garnishes!

There’s no need to go into this one in detail, as you get the gist. I’m thinking this one would also be delicious with blackberries blended in. It’s rich, and next time I’m going to top it with dark chocolate shavings! (I have a dark Oaxacan chocolate bar from my trip to Mexico last April for the cooking course, and I’ve been saving it for a special occasion. Better eat it!)

In case you’re wondering, I want to clarify that these recipes are gluten-free and dairy-free. There isn’t even any almond milk or coconut milk in them. That would make it too watery, and we’re going for ice-cream consistency— that’s from the bananas. Start blending these nicecreams, and in no time, you’ll be in hashtag heaven!

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One Comment on “We all Scream for Nicecream: My Top 3 Vegan Nicecream Recipes”

  1. Kandis January 20, 2016 at 00:42 #

    Great post.

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