Ingredients:
Chocolate
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2 bananas, sliced and frozen
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1 tablespoon cocoa powder
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½ teaspoon vanilla extract
Strawberry
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1 banana, sliced and frozen
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½ cup frozen chopped/halved strawberries
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½ teaspoon vanilla extract
Peanut Butter
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2 bananas, sliced and frozen
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2 tablespoons peanut butter
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¼ teaspoon Real Salt
Salted Caramel
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2 bananas, sliced and frozen
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2-3 tablespoons caramel, homemade or store bought
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¼-½ teaspoon Real Salt, to taste
Pina Colada
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1 banana, sliced and frozen
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⅓ cup fresh or canned pineapple chunks
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⅓ cup full fat coconut milk
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2 tablespoons unsweetened coconut flakes
Directions:
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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.
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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.
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You can store “nice” cream in an airtight container in the freezer for 2-3 months.
