Almond Chip Nice Cream (GF, Vegan)

Even though we're > 6 months away from Christmas, Santa's watching whether you're naughty or nice. But what if you're both at the same time?

That always seems to be my M.O. 😂

It's all about balance, right?

While I'm more of a chocolate treat sort of person, I can get down with the occasional bowl of {vegan} ice cream. And since it's almost my better half's birthday - my banana-obsessed monkey 🙈 🙊 🙉  - it was time for me to try my hand making nice cream.

Nice cream is made by blending frozen bananas with your favorite nut/seed milk and your toppings of choice. One thing I LOVE about nice cream is that it has no added sugar, and the sky's the limit as to how you flavor it. I love using full fat coconut milk to help make it creamy and to balance the banana flavor. 

Pro-tip: Plan ahead for your nice cream craving. Pre-slice (very) ripe bananas and store in a Ziploc bag in the freezer. That way, you'll be ready to whip up a batch whenever the mood strikes. OR, you can always put the entire banana into the freezer and peel it frozen (though this is a bit more work).

Pro-tip 2: If you have leftovers, freeze in single serving sizes. Note that this ice cream will freeze rock solid, and you'll want to thaw it slightly in the fridge before eating.

Disclosure: This recipe contains affiliate links; if you visit Amazon through these links and purchase the products, I'll get a small commission. Have no fear - the price is still the same for you! 

Almond Chip Nice Cream
(Gluten-free, Vegan)

Prep time: 10 min
Serves 4-6

INGREDIENTS

Almond-Chip-Nice-Cream

INSTRUCTIONS

  1. Add frozen banana slices and the entire can of full-fat coconut milk to your food processor. Process until smooth and creamy.
  2. Add almond butter and process until creamy.
  3. Add chocolate chips, and pulse until the chips are broken up into smaller chips.
  4. Enjoy right away: serve with coconut flakes, almond butter drizzle, or just plain!
  5. Or pour mixture into a bread loaf pan and freeze. Before serving, allow pan to thaw in the fridge (at least 1-2hr), as the nice cream will be very hard.