“Nice” Cream



  • 2 bananas, sliced and frozen

  • 1 tablespoon cocoa powder

  • ½ teaspoon vanilla extract


  • 1 banana, sliced and frozen

  • ½ cup frozen chopped/halved strawberries

  • ½ teaspoon vanilla extract

Peanut Butter

  • 2 bananas, sliced and frozen

  • 2 tablespoons peanut butter

  • ¼ teaspoon Real Salt

Salted Caramel

  • 2 bananas, sliced and frozen

  • 2-3 tablespoons caramel, homemade or store bought

  • ¼-½ teaspoon Real Salt, to taste

Pina Colada

  • 1 banana, sliced and frozen

  • ⅓ cup fresh or canned pineapple chunks

  • ⅓ cup full fat coconut milk

  • 2 tablespoons unsweetened coconut flakes


  • For chocolate, strawberry, and peanut butter and salted caramel “nice” cream, add all ingredients into a food processor or blender and pulse until combined. You may need to scrape down the sides with a silicone spatula in between pulses. Pulse until the mixture resembles soft-serve ice cream, or add a tiny bit of milk (dairy, coconut, or almond) to thin it out to your liking.

  • For pina colada “nice” cream, pulse the banana until it resembles soft-serve ice cream, then add in the pineapple, coconut milk, and coconut flakes, then pulse until combined.

  • You can store “nice” cream in an airtight container in the freezer for 2-3 months.


Recipe: Chicken Avocado Soup and Peanut Butter Nice Cream

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