Tips on Making the Best Nice Cream + Recipes

Facebook

Yummly

They are easy to make,

They are super refreshing and super delicious,

They are naturally vegan and gluten-free.

So why not make them and enjoy them all summer long!

At first “nice cream” looks like a magic. How can blending a frozen banana make such a luscious creamy ice cream? After you make it, you realize how simple it is (and that there really is some magic 🙂 However, if you want to get the best out of this simple recipe, you need to know a few hacks which come only with lots of practice.

Today, I am not only sharing some of my favorite recipes for nice creams (all pink!) but also my tips to making THE best nice cream in a blender. Because that is all you need. Ok, and lots of frozen fruits. So, let’s get started!

TIPS ON MAKING THE BEST NICE CREAM

Use brown-spotted bananas. Bananas need to be ripe, but also not overripe. So if they are all brown and falling apart, you don’t want them. Once you buy them, you only need to throw an eye on them every 2 days, and once they start getting brown, peel them, slice them and throw in the freezer. Never waist a banana again!
Peel and slice your bananas before freezing. Smaller pieces of bananas will help your blender blend them faster and keep the consistency of your nice cream creamier, without having a pieces of frozen banana left behind. If you are using other fruits, the same rule applies: wash, trim and cut in smaller pieces if neccesarry (depending on fruit) – then freeze.
Bananas need to be frozen (solid). It means you need to keep them in the freezer for at least 3 hours before making nice cream. Otherwise you will end up with a smoothie. For best results, keep bananas and other fruits that you are using always in the freezer so you have them at hand when you fancy an ice cream.
If you are making it in a big blender jar, use at least 3 cups of frozen fruit, otherwise it will be hard for your blender to do the work.
Do not add too much liquid. Some recipes call for adding 1/2 cup or more plantbased milk (or water), but that is not neccessary and it doesn’t bring any good to a freshly made nice cream. You only need to add a bit of liquid, best plantbased milk such as almond milk, cashew milk or full-fat coconut milk, to help fruits start blending and add a bit creaminess to the texture (the latter works the best!).
Serve and eat your nice cream right away. Nice cream made in a blender like this has a soft consistency (see picture above) and will start to melt very soon. That’s why it is the best to make it right before serving it. However, you may put it in the freezer for 2-3 hours to make it harder and then serve. I personally prefer the former.

Ok, now after you read all tips to making the best nice cream, I wanna share some of my fav nice cream recipes with you. In these recipes I am using fruits only (and some plantbased milk). I also love chocolate nice cream, in many combinations, but I will share that some time later, in another post.

So here are the recipes for my pink nice cream favorites. Enjoy them!

Let me know if you make them: tag me in the picture or send it to my Instagram profile (@culinarypostcards) or in the inbox. Hope you will enjoy them!

Iva

STRAWBERRY NICE CREAM {vegan, gluten-free, sugar-free}

serves 4

Ingredients:

2 big frozen bananas, cut into smaller pieces (see tips above!) – approx. 280g
2 cups frozen strawberries – approx. 280g
3 Tbsp almond mlik

Method:

Place bananas and strawberries in a blender and start blending. After blending for 15sec you will get a shaved ice consisteny.
Now add almond milk and continue blending (using a stick that comes with a blender) until you reach the creamy consistency. You might need to stop your blender once or twice to scrap the nice cream from the sides of the blender.
Serve immediately or put in the freezer for up to 3 hours if you prefer your nice cream harder (see tips above).

WATERMELON NICE CREAM {vegan, gluten-free, sugar-free}

serves 4

Ingredients:

3 cups frozen watermelon
2 frozen bananas, cut smaller
1/4 cup coconut milk (or other plantbased milk, cashew milk would work here great)
1-2 Tbsp maple syrup (or other liquid sweetener), if desired*
sprinkle of black sesame seeds and chopped candied ginger (optional)

* Watermelons are sometimes not that sweet so adding some sweetner here will help to bring out their flavour.

Method:

Place all ingredients (except a sprinkle) into a blender and blend everything until you get a thick, smooth and creamy texture.
Serve immediately or put in the freezer for up to 3 hours if you prefer your nice cream harder (see tips above).