It Doesn’t Get Any Nicer than this Berry Banana Vegan Ice Cream
Forget sorbets — bananas and coconut cream turn ice cream into vegan “nice cream”.
It is never too hot for ice cream and never too cold for tea. It may seem like a questionable opinion, but it is the hill that I am willing to die on. That said, it is incredibly hot at the moment, so copious amounts of ice cream consumption seems to be the only activity that my body wants to perform.
Sorbets are nice, they’re refreshing, but they are not ice cream. Again, another questionable opinion on my behalf. And yet, it is the cream component in ice cream that stands in the way of me (and every other vegan) and dessert bliss. Thankfully, bananas seem to have heard my heart’s plea for aid in achieving that rich, smooth consistency, and have made it possible to turn ice cream into the even better-termed “nice cream”. Has anything ever been more appropriately named? Go on, I’ll wait.
While bananas are the foundation of this recipe, it would be remiss on my part to discount the role that coconut cream plays in creating the creaminess. It is certainly possible to use any fruit as a flavourant, but I have decided to go with blueberries as they are in season and provide a delectable, yet slightly tart edge to this nice cream.
Fun fact: this is actually a double-berry dessert as bananas are part of the berry family. The more you know!
Vegan Blueberry “Nice” Cream
Time: 3.5 hours
- 5 x bananas
- 1 x punnet of blueberries
- 1 cup of coconut cream
- 2 tablespoons of vegan honi
- ¼ cup of water
- Slice the bananas into chunks and freeze for a period of 3 hours or until solid.
- Place the blueberries, honi, and water in a saucepan and simmer until the berries have released their juices (more or less 5 minutes).
- Once the sauce has cooled, place it in a food processor along with the frozen bananas and the coconut cream. If the mixture is too soft, put it in the freezer to harden slightly.
[Keywords: vegan, vegan desserts, vegan ice cream, nice cream]