When I was growing up, my mother loved to pamper us with delicious desserts
after dinner each night.
I have fond memories of how Mom loved to make Apple Betty Cobbler, Rice Pudding,
Peach Cobbler, Jello or pound cake and top each dessert with ice cream.
I was in charge of scooping up the ice cream, so I often gave myself a little extra
which made my younger brother very angry.
He would actually compare the size of his ice cream portions to mine and have a
fit if I had more than him.
We had many fights over who had the most ice cream.
My family and I ate a whole lot of ice cream in those days!
Fast forward to the present…
I now follow a plant-based diet and avoid eating dairy, so I no longer indulge in my
favorite ice cream brands from my childhood.
Now, when the weather is hot like it has been this month, my favorite way to cool
off is to whip up some quick non-dairy “nice cream” combinations in my high speed
blender or food processor.
What I make is totally dependent upon the fresh, ripe, organic fruits and healthy
ingredients I have on hand in my kitchen.
I love to experiment with different ingredients.
Today, I have an abundance of dark, tart, organic blackberries to enjoy.
To prepare for today’s dessert, I froze a couple of ripe bananas, lots of blackberries and
some sweet pineapple slices last night, and when I woke up this morning, I couldn’t wait to
take them out of the freezer and plop them into my Vita-Mix.
I added a little hemp milk, fresh-squeezed lime juice and a quarter of ripe avocado.
Within five minutes, I had a ice cold, creamy, fruity treat–ready to eat!
I placed my nice blackberry nice cream into the freezer for a while to firm it up a little
more.
Once it was firm, I couldn’t wait to dip my spoon into my banana blackberry nice cream
and gobble up the goodness.
Banana Blackberry Vegan Nice Cream
Ingredients
2 ripe bananas, sliced and frozen
2 cups organic blackberries, frozen
1 cup pineapple chunks, frozen
1 /4 ripe avocado
Juice of 1 lime
1 cup hemp, cashew or coconut milk (use less, if desired)
1 cup ice cubes
Directions
Add all of the frozen ingredients to your high-speed blender jar or food processor.
(I used my Vita-Mix.)
Add some of the hemp milk.
Blend on low to start and increase speed as the frozen ingredients are pulverized
and smooth.
Add ice cubes and blend at a high speed.
Continue to blend until a thick, creamy consistency is achieved.
When all of the ingredients are blended, turn off the blender or food processor.
Eat immediately or pour into a freezer safe container until it is firmer.
Top it with shredded coconut, raspberries, strawberries or granola, if you wish.
Dig in, cool off and enjoy!
What are your favorite vegan/dairy-free ice creams to make?
Share your thoughts and comments with us.
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HI Deborah,
This sounds delicious and so refreshing. I like blackberry, pineapple, peach and also pumpkin, but i usually don’t make my ice-cream pure vegan. I will put my own homemade yogurt but I do use the unsweetened coconut milk. Thanks for sharing on Real Food Fridays. Pinned & tweeted!
Hi Deborah,
Just a note to let you know that I have chosen your post as one of my features for this weeks Real Food Fridays blog hop that goes live every Thursday @ 7pm EST. Thank for being part of Real Food Fridays and sharing your valuable information.
Hi Marla,
I am delighted to hear that this post has been featured on Real Food Fridays! Thank you so much. I sincerely appreciate the support and recognition!
My kids would love this! Thanks for linking up at #SustainableSundays!
This looks so good Deborah! It’s amazing how healthy and nutritious something so delicious can be! Pinning!
Yum! I’ve made this with just bananas and a little vanilla before. I wouldn’t have thought to put blackberries and pineapple in is. I bet that is delicious!! Posts like this would be great for the Waste Less Wednesday Blog Hop. http://skipthebag.blogspot.com/2016/08/waste-less-wednesday-blog-hop-1.html