Have you had nicecream yet? If not – you need to try this! It is decadent, sweet and so satisfying – and it is relatively healthy. The ingredients are natural and most likely items you already have. I also love the versatility of this recipe – meaning that changing its flavour and toppings are super easy. Whilst I love also making this in a chocolate version, vanilla is the ultimate classic.
A lot of people worry the bananas are overpowering – but the flavour is really subtle in comparison to the overall vanilla. Bananas give a delicate sweetness without the addition of anything artificial. They also create an awesome base for the icecream as they blend so easily into a ‘soft serve’ type dessert. I love this recipe so much that I also eat this for breakfast. Oh it is so brilliant for those warmer days. Saying this, I sometimes dive into a bowl when curled up in a winter blanket too. If this doesn’t convince you to try it – I don’t know what will!
Tips and tricks for making:
1. Make sure to freeze the bananas for at least 4 hours before use. This is really important – more so that you’d realise. I have tried to make this recipe with fresh bananas as well as those that were frozen for ~2 hours and it does not work. Trust me. Using bananas that aren’t well-frozen means that the nice cream can turn into a sludgy mess. My actual preference is to freeze these overnight or more for best results. I always have frozen bananas to hand.
2. Are green, yellow or brown bananas best? My personal preference is to use yellow-brown ripened/over-ripe bananas. This is because they have the sweetest flavour overall. They also blend really well. I haven’t personally tried using very green bananas for this recipe – as these aren’t my personal preference – but I can’t see why they wouldn’t work. Just maybe add some extra maple syrup.
3. Can I make other flavours? Of course! This is just a base recipe. You can add cacao powder to make it chocolate flavour – or I have even made a mint chocolate chip before!
4. Do I need to use coconut yohurt? My preference is coconut yoghurt due to the thickness and taste. I love the taste of coconut. If you want to use an alternative – I suggest a thick yoghurt type such as greek-style.
Vanilla Soft Serve Nicecream
- Mixing Bowl
For the vanilla nicecream
- 4 Frozen bananas (~400g skinless) Freeze for at least 4 hours before use
- 1/2 Tbsp Vanilla bean paste Substitute: vanilla extract
- 55 ml Plant-based milk I use no added sugars coconut milk
- 1/2 Tsp Xanthan gum Optional but highly recommended
- 245 grams Plant-based yoghurt I use coconut yoghurt
For the toppings (optional)
- 1 Handful Blueberries
- 2 Strawberries
- 1 GF/vegan oreo biscuit
- 2 Tbsp Chocolate shavings
- Place all the nicecream ingredients into a blender and pulse on a medium-high setting until it mixes into a smooth but thick creamy texture
- Spoon the contents out of the blender into a bowl (it may pour - but it it is likely to be too thick)
- Optional: add your favourite toppings to the nicecream and enjoy!
- Calories noted do not include toppings
- Storage not advised - prepare and use immediately once made