Pecan Pie Nice Cream
When I first went plant-based over 4 years ago, “"Nice cream” was all the rage. Everyone was talking about how you can just take frozen bananas and blend them to make a creamy healthy ice-cream. And so, Nice cream became one of my favourite homemade sweet treats for when the sugar cravings hit. And then I kind of forgot about it. Until about 2 weeks ago when my husband whipped up this amazing Pecan Pie Nice Cream and I have been dreaming of it ever since. So I begged him to share the recipe with all of us.
Nice cream is a perfect summertime sweet treat and this recipe is packed with healthy fats and protein from the nut butter plus lots of good fibres, vitamins and minerals from the bananas. And of course, it’s a healthier, low sugar, lower calorie alternative to ice cream.
For my patients on calorie-controlled meal plans:
1 seving =
2 fruit servings
3 fat servings OR 1 nuts/ seeds serving
4 spotty bananas, peeled and frozen
2 tbsp Buttanutt Pecan Macadamia nut butter (or nut butter of choice)
1 tsp cinnamon
1/2 cup unsweetened almond milk (or more according to desired consistency)
For topping: 1 tbsp nut butter of choice + 1 handful crushed macadamia nuts
Add the frozen bananas into your high powered blender and blend until smooth and ice-cream like, adding the almond milk one splash at a time to help loosen up the banana mixture and get it to blend smoothly. You may have to stop blending and stir every so often to help the blender along. If your bananas are not blended smoothly after 1/2 cup of almond milk, you can add an extra 1/4 cup. Adding too much almond milk will result in a smoothie-texture instead of a thick ice-cream texture so go slowly.
Once your banana’s are blended through, add your cinnamon and nut butter and pulse a few times to mix through.
Serve immediately topped with nut butter and macadamia nuts.
Once made, you can pop the Nice Cream into your freezer for use at a later point.