Summer, sun and ice cream or banana raspberry nice cream. On hot days a refreshment feels so good, but sometimes you might want something lighter than regular ice cream, which often contains a lot of fat, added sugar and sometimes artificial flavors. A great alternative to regular ice cream is the so-called “nice cream” – low-fat ice cream without added sugar.
The basic recipe simply contains frozen bananas and some vegetable milk. In this recipe I added raspberries, because for me the the acidity of the raspberries is a great complement to the sweetness of the bananas. You can eat nice cream without feeling bad, as it contains no artificial ingredients and is as good, or even better, than regular sorbet.
Tools & Equipment
- Cutting board
- Food processor or blender
- Paring knife
- Zipper bag
The Blender: the best way to make nice cream is to use a powerful blender or a food processor. I do not recommend using a hand blender, because it might be not powerful enough, but if you decide to use one, let the bananas thaw for a few minutes before pureeing them. If you notice too much resistance when you start pureeing, wait a few more minutes and then try again.
Bananas: use ripe, spotty bananas to get the best flavor/sweetness. Peel and cut them into thin slices instead of large pieces, which can be more difficult to blend. After freezing the banana slices overnight, let them thaw for a few minutes, this will soften them and they will be easier to puree.
Add Fruits: instead of raspberries you can of course add any other or additional fruits, such as blueberries, mango, blackberries, strawberries, etc. Use frozen fruit and add it in the first step when you puree the frozen bananas.
Additional Flavor Options: you can simply add more flavors after the bananas have been processed into nice cream, for example: vanilla, spirulina & matcha, cocoa powder, almond butter or peanut butter.
How to Make Banana Raspberry Nice Cream
Peel the bananas, cut into slices and place them in a zipper bag. Seal the bag and freeze overnight.
Mix the frozen bananas, raspberries and oat milk with a food processor or blender until smooth and creamy.
Pour the mixture into a freezer-proof container and freeze for another 30-60 minutes, so the nice cream hardens. Then you can scoop it like regular ice cream. Use an ice cream scoop or tablespoon to shape balls and fill them into a bowl.
Garnish with raspberries and banana slices or whatever you like.
Storage: this nice cream is best when fresh. you can freeze nice cream in an airtight container for up to 1 week. It is not ideal for longer freezing or re-freezing (when it has melted), as the creamy consistency and the flavor is lost.
My Summary for Banana Raspberry Nice Cream
Taste: this nice cream is fruity and pleasantly sweet.
Texture: I personally cannot tell any difference to regular ice cream or sorbet.
PROS: super easy to make and a healthy alternative to regular ice cream, as no sugar is added.
CONS: none. Well, maybe one thing: you need a real powerful blender to make sure that the frozen fruit is properly pureed and has a creamy consistency.
More “Fruity” Recipes
For the Nice Cream
- 4 bananas
- 150g raspberries, frozen
- 60g oat milk
- 1 banana, sliced
- 50g raspberries, fresh or frozen
- Peel the bananas, cut into slices and place them in a zipper bag.
- Seal the bag and freeze overnight.
- Mix the frozen bananas, raspberries and oat milk with a food processor or blender until smooth and creamy.
- Pour the mixture into a small casserole dish or freezer-proof container and freeze for another 30-60 minutes.
- Use an ice cream scoop or tablespoon to shape balls and fill them into a bowl.
- Garnish with raspberries and banana slices.