If you’re unfamiliar with the term “nice cream,” it refers to an ice cream–like concoction made by pureeing frozen bananas. This version takes on a smooth, creamy, soft-serve texture with the addition of a little coconut milk. A handful of soft, sticky dates and a sprinkling of salt also enhance the flavor, lending the dessert a caramel-like richness. The final touch is a crunchy coconut flake topping that adds an irresistible textural contrast that both counters and enhances the soft, creamy texture of the nice cream.
4 frozen sliced bananas
4 soft pitted Medjool dates (soak in hot water if firm)
1/2 cup canned light coconut milk
1/2 teaspoon kosher salt
4 tablespoons toasted unsweetened coconut flakes
Est. added sugars 0g
How to Make It
Place bananas, dates, coconut milk, and salt in a food processor. Process until smooth, scrape sides of bowl occasionally. Spoon about 3/4 cup soft serve into each of 4 bowls; top each with 1 Tbsp. coconut flakes.
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