Orange Tahini Banana Bread

Orange Tahini Banana Bread (GF bread you can make in a blender)

Orange Tahini Banana Bread (GF bread you can make in a blender)

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When I stumbled across the idea of blender bread, I had to stop for a moment of awe and gratitude. I love blending smoothie bowls and nice cream…but bread? This was too good to be true!  Most quick bread recipes call for oil, flour, and refined sugar. So the quest began to create a non-gummy, vegan, gluten & oil free banana bread, sweetened with ripe bananas and maple or date syrup. The trick for achieving a moist, cakey texture, is to blend the dry ingredients first, which creates the flour. Then add the wet ingredients, give a stir with a spatula, and then blend for 10 seconds only. Blending for short amount of time prevents any gumminess. I like using mini loaves for this recipe which gives the bread its cute shape. The fun part is slathering the top with Easy Orange Tahini Maple Glaze!

Ingredients

Dry Ingredients:

2 cups of regular rolled oats (186 grams) (gluten-free if needed)

2 teaspoons of baking powder

½ teaspoon of fine sea salt

Wet Ingredients:

1 cup of banana pulp (8 oz. about 2 medium very ripe banans)

¼ cup (2oz.) of almond or oat milk

¼ (2oz.) cup of tahini

1/3 cup (2.67 oz.) of maple syrup (use date syrup to make it fruit sweetened)

2 teaspoons of fresh orange zest

To learn more, click/tap on the ingredients in bold.

Easy Orange Tahini Maple Glaze

Easy Orange Tahini Maple Glaze:

3 tablespoons of tahini

2 tablespoons of freshly squeezed orange juice

1 tablespoon of maple syrup

A pinch of fine sea salt

Wisk all ingredients together in a small bowl and pour over cooled banana bread

Method for Making Orange Tahini Banana Bread

Orange Tahini Banana Bread, preparing your pans

375 F for 40 minutes: makes 2 mini loaves or 1 full sized loaf

1.     First, pre-heat your oven to 375 F. Prepare 1 regular sized bread pan or 2 mini sized pans by lining the sides and bottom with parchment paper. You can do this by tearing off a sheet of parchment that is the same width of your pan. Then line the long sides and the bottom with a single piece, making handles that hang over the edge of the pan. If you are using non-stick pans, greasing them won’t be necessary, otherwise rub a small amount of oil on the non-parchment covered surfaces.

Orange Tahini Banana Bread, the batter

2.     Next, add all of the dry ingredients; the oats, baking powder and salt, to a high-powered blender container. Securely attach the lid and blend on medium speed for 30 seconds or until the oats have turned into oat flour. Oat flour will be more course in texture than standard flour.

3.     Use a fork to mash 2 very ripe medium bananas in a bowl or measuring cup. Add 1 cup of the banana pulp to the blender container, followed by the milk, tahini, maple syrup and orange zest. Adding to much wet ingredients can make your bread gummy, so if you have extra banana pulp just save it for another purpose. Give the whole mixture a stir with a spatula to help ensure even blending.

4.     Securely attach the lid and blend on medium speed for 10 seconds. Oats become gummy when overmixed, so blend just until the ingredients are incorporated.

Orange Tahini Banana Bread, baked

5.     Scoop the batter into the prepared bread pan(s) and sprinkle the top with some rolled oats. Place on the middle rack in the oven and bake for 40 minutes at 375 F. You’ll know they are done when a toothpick inserted comes out clean. Cool for 3 minutes only (to prevent steam from forming in the pan which can create gumminess). Then remove from pan(s) and remove the parchment paper, then transfer to a wire rack. Let cool before slicing for best texture.

Orange Tahini Banana Bread, cooling after baking

Slather the top with Easy Orange Tahini Maple Glaze and enjoy as a healthy breakfast, snack or dessert!

Orange Tahini Banana Bread with Easy Orange Tahini Maple Glaze

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Orange Tahini Banana Bread (GF bread you can make in a blender)

Yield: 12 total slices (makes 2 mini loaves)

Author: Carol Clayton

Prep time: 15 MinCook time: 40 MinTotal time: 55 Min

Hold on?! Bread you can make in a blender? Yes, this vegan, gluten & oil free, totally delicious, banana bread can be made in a blender. It’s moist and cakey without being gummy, and the orange just tastes so good with tahini. The fun part is slathering the top with that easy orange tahini glaze!

Ingredients

• Dry Ingredients:
• 2 cups of regular rolled oats (186 grams, use gluten-free if needed)
• 2 teaspoons of baking powder
• ½ teaspoon of fine sea salt
• Wet Ingredients:
• 1 cup of banana pulp (8 oz. about 2 medium veryripe banans)
• ¼ cup (2oz.) of almond milk (or oat milk)
• ¼ cup (2oz.) of tahini
• 1/3 cup (2.67 oz.) of maple syrup (use date syrup to make it fruit sweetened)
• 2 teaspoons of fresh orange zest
• Easy Orange Tahini Maple Glaze:
• 3 tablespoons of tahini
• 2 tablespoons of freshly squeezed orange juice
• 1 tablespoon of maple syrup
• A pinch of fine sea salt
• (For the glaze: wisk all ingredients together in a small bowl and pour over cooled banana bread)

Instructions

1. First, pre-heat your oven to 375 F.  Prepare 1 regular sized bread pan or 2 mini sized pans by lining the sides and bottom with parchment paper. You can do this by tearing off a sheet of parchment that is the same width of your pan. Then line the long sides and the bottom with a single piece, making handles that hang over the edge of the pan. If you are using non-stick pans, greasing them won’t be necessary, otherwise rub a small amount of oil on the non-parchment covered surfaces.
2. Next, add all of the dry ingredients; the oats, baking powder and salt, to a high-powered blender container. Securely attach the lid and blend on medium speed for 30 seconds or until the oats have turned into oat flour. Oat flour will be more course in texture than standard flour.
3. Use a fork to mash 2 very ripe medium bananas in a bowl or measuring cup. Add 1 cup of the banana pulp to the blender container, followed by the milk, tahini, maple syrup and orange zest. Adding to much wet ingredients can make your bread gummy, so if you have extra banana pulp just save it for another purpose. Give the whole mixture a stir with a spatula to help ensure even blending.
4. Securely attach the lid and blend on medium speed for 10 seconds. Oats become gummy when overmixed, so blend just until the ingredients are incorporated.
5. Scoop the batter into the prepared bread pan(s) and sprinkle the top with some rolled oats. Place on the middle rack in the oven and bake for 40 minutes at 375 F. You’ll know they are done when a toothpick inserted comes out clean. Cool for 3 minutes only (to prevent steam from forming in the pan which can create gumminess). Then remove from pan(s) and remove the parchment paper, then transfer to a wire rack. Let cool before slicing for best texture.
6. Slather the top with Easy Orange Tahini Maple Glaze and enjoy as a healthy breakfast, snack or dessert!

Calories

138.59

Fat (grams)

5.49

Sat. Fat (grams)

0.80

Carbs (grams)

20.50

Fiber (grams)

2.23

Net carbs

18.27

Sugar (grams)

7.12

Protein (grams)

3.46

Sodium (milligrams)

185.52

Cholesterol (grams)

0.00

Nutritional information includes glaze.

Did you make this recipe?

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Pistachio Almond Nice Cream

Pistachio Almond Nice Cream (dairy-free ice cream)

Pistachio Almond Nice Cream (dairy-free ice cream)

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There’s something extra fancy and special about pistachio almond nice cream. It’s nutty and delicious like a block of pistachio nougat with a hint of almond. The flavor is both rich and delicate. That distinctively green color comes from blending in an avocado which also adds a lux creaminess. The best thing about pistachio almond nice cream is that it’s made super healthy without any dairy or sugar, simply by blending over-ripe frozen bananas into a dreamy soft-serve, that tastes surprisingly like traditional ice cream. Go nuts with this plant-based treat by mixing in crushed pistachios and shaved almonds!

Ingredients

4 large very ripe bananas (black spot), peeled and frozen

1 small ripe avocado (peeled and de-stoned)

¼ cup (2 oz.) of pistachio butter (store bought or homemade)

1 teaspoon of almond extract

Crushed pistachio nuts and shaved almonds for topping

Makes 4 servings

Method for Making Pistachio Almond Nice Cream

A high-powered blender is really helpful when making nice cream as it powers through the frozen fruit creating a super creamy consistancy. I use a Vitamix which has a tamper that enables you to push the food down and around the blade. If you have a blender without a tamper, you will just need to stop periodically to scrape the sides of the container.

1.  First peel your very ripe bananas and pop them in the freezer. Freezing the bananas whole prevent them from sticking together. The perfect nice cream banana is past the point where you would want to eat it fresh out of the peel. The skin will be soft and covered all over with dark brown or black spots, indicating that the starches have turned to simple sugars, making them naturally very sweet. Once frozen, cut them into chunks.

2.  Next add the avocado to the blender container followed by the frozen bananas, pistachio butter and almond extract. You can use half of a large avocado if you don’t have a small one. I like to layer the pistachio butter in between 2 layers of bananas for easier blending. Pistachio butter made from roasted salted pistachios creates a nice rich nutty flavor without making your nice cream taste salty.

3.  Secure the lid on the blender container and blend, starting on low speed and working your way up to medium. This takes about a minute. The friction of the blades creates heat which will melt your nice cream, so be carefull not to overblend.

Your nice cream is all ready! You can scoop it into individual bowls or cones, pile it high with your favorite toppings, or put it in the freezer for later.

Helpful Tip: If freezing for later, let it thaw until scoopable before serving.

To learn more, click/tap on the ingredients in bold.

Other nice cream recipes you may like to try:

Peanut Buddy Nice Cream

Chocolate Cherry Almond Nice Cream

Orange Creamsicle Nice Cream

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Pistachio Almond Nice Cream (dairy-free ice cream)

Yield: 4 servings

Author: Carol Clayton

Prep time: 10 MinTotal time: 10 Min

There’s something extra fancy and special about pistachio almond nice cream. It’s nutty and delicious like a block of pistachio nougat with a hint of almond. The flavor is both rich and delicate.

Ingredients

• 4 large very ripe bananas (black spot), peeled and frozen
• 1 small ripe avocado (peeled and de-stoned)
• ¼ cup (2 oz.) of pistachio butter (store bought or homemade)
• 1 teaspoon of almond extract

Instructions

1. First peel your very ripe bananas and pop them in the freezer. Freezing the bananas whole prevent them from sticking together. The perfect nice cream banana is past the point where you would want to eat it fresh out of the peel. The skin will be soft and covered all over with dark brown or black spots, indicating that the starches have turned to simple sugars, making them naturally very sweet. Once frozen, cut them into chunks.
2. Next add the avocado to the blender container followed by the frozen bananas, pistachio butter and almond extract. You can use half of a large avocado if you don’t have a small one. I like to layer the pistachio butter in between 2 layers of bananas for easier blending. Pistachio butter made from roasted salted pistachios creates a nice rich nutty flavor without making your nice cream taste salty.
3. Secure the lid on the blender container and blend, starting on low speed and working your way up to medium. This takes about a minute. The friction of the blades creates heat which will melt your nice cream, so be carefull not to overblend

Notes:

Helpful Tip: If freezing for later, let it thaw until scoopable before serving.

Calories

251.36

Fat (grams)

12.00

Sat. Fat (grams)

1.27

Carbs (grams)

36.01

Fiber (grams)

6.68

Net carbs

29.33

Sugar (grams)

17.56

Protein (grams)

4.96

Sodium (milligrams)

4.21

Cholesterol (grams)

0.00

Nutritional information is calculated before adding toppings

Did you make this recipe?

Tag @vegeta.full on instagram and hashtag it #letsblendvegan

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Orange Creamsicle Nice Cream

Orange Creamsicle Nice Cream

Orange Creamsicle Nice Cream

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If you love the creamy orange flavor of orange creamsicle ice cream, you’re going to love orange creamsicle nice cream. You might be wondering how bananas, orange juice and zest and some cashews are going to make the same nostalgic frozen treat you enjoyed as a kid. But here’s the scoop, when over ripe bananas (black spot bananas) are peeled, frozen whole, and then cut into chunks and blended in a high-powered blender, they miraculously turn into a luscious, sweet, creamy, vanilla colored soft serve, very similar in taste to ice cream. Add in an orange cream base and you’ve got a whole food, diary & sugar free, completely healthy nice cream that will make your taste buds jump for joy. The orange cream base is made by combining soaked cashews with freshly squeezed orange juice and zest and a pinch of salt. Blending these ingredients first to create the cream, and then adding in the frozen bananas, allows the blender to grab onto the bananas and blend them easily, which is the secret trick to perfect nice cream. Let’s blend!

Ingredients

4 very ripe bananas, frozen (black spot bananas)

½ cup of cashews, soaked for 8 hours

½ cup of freshly squeezed orange juice

2 teaspoon of orange zest

A pinch of fine sea salt

Makes 4 servings

Orange Creamsicle Nice Cream Method

1. Soak your cashews by adding them to a jar or a bowl of water. They will need to soak for about 8 hours. Once soaked, drain off the water and rinse them well.

2. Peel your very ripe bananas and pop them in the freezer.  Freezing the bananas whole prevent them from sticking together. The perfect nice cream banana is past the point where you would want to eat it fresh out of the peel. The skin will be soft and covered all over with dark brown or black spots, indicating that the starches have turned to simple sugars, making them naturally very sweet. Once frozen, cut them into chunks.

3. Add your soaked cashews, orange juice and zest and a pinch of salt to a high powered blender. Look for a nice ripe, soft organic orange which yeilds a sweeter juice and less bitter zest. Blend until the nuts and juice mixture are fully incorporated and have turned to cream. This may take a minute or more. I have found that a small blender cup works best for blending this amount of cream. You can use a small blender cup for the cream and then transfer it to a larger container for the nice cream, but it’s not totally necessary.

4. Add the banans to the orange cream mixture. A high-powered blender is really helpful when making nice cream as it powers through the frozen fruit creating a super creamy consistancy. I use a Vitamix which has a tamper that enables you to push the food down and around the blade. If you have a blender without a tamper, you will just need to stop periodically to scrape the sides of the container.

5. Blend until the bananas are creamy and look like thick frosting. This takes about a minute. The friction of the blades creates heat which will melt your nice cream, so be carefull not to overblend.

Your nice cream is all ready! You can scoop it into individual bowls or cones, pile it high with your favorite toppings, or put it in the freezer for later.

Helpful Tip: If freezing for later, let it thaw until scoopable before serving.

To learn more, click/tap on the ingredients in bold.

Other nice cream recipes you may like to try:

Chocolate Nice Cream

Berry Blast Nice Cream

Mint Chip Nice Cream

The Peanut Buddy Nice Cream

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Orange Creamsicle Nice Cream

Yield: 4 Servings

Author: Carol Clayton

Prep time: 10 MinTotal time: 10 Min

If you love the creamy orange flavor of orange creamsicle ice cream, you’re going to love orange creamsicle nice cream.

Ingredients

• 4 very ripe bananas, frozen (black spot bananas)
• ½ cup of cashews, soaked for 8 hours
• ½ cup of freshly squeezed orange juice
• 2 teaspoon of orange zest
• 1/16 teaspoon of fine sea salt (a pinch)

Instructions

1. Soak your cashews by adding them to a jar or a bowl of water. They will need to soak for about 8 hours. Once soaked, drain off the water and rinse them well.
2. Peel your very ripe bananas and pop them in the freezer. Freezing the bananas whole prevent them from sticking together. The perfect nice cream banana is past the point where you would want to eat it fresh out of the peel. The skin will be soft and covered all over with dark brown or black spots, indicating that the starches have turned to simple sugars, making them naturally very sweet. Once frozen, cut them into chunks.
3. Add your soaked cashews, orange juice and zest and a pinch of salt to a high powered blender. Look for a nice ripe, soft organic orange which yeilds a sweeter juice and less bitter zest. Blend until the nuts and juice mixture are fully incorporated and have turned to cream. This may take a minute or more. I have found that a small blender cup works best for blending this amount of cream. You can use a small blender cup for the cream and then transfer it to a larger container for the nice cream, but it’s not totally necessary.
4. Add the banans to the orange cream mixture. A high-powered blender is really helpful when making nice cream as it powers through the frozen fruit creating a super creamy consistancy. I use a Vitamix which has a tamper that enables you to push the food down and around the blade. If you have a blender without a tamper, you will just need to stop periodically to scrape the sides of the container.
5. Blend until the bananas are creamy and look like thick frosting. This takes about a minute. The friction of the blades creates heat which will melt your nice cream, so be carefull not to overblend.

Calories

218.24

Fat (grams)

8.39

Sat. Fat (grams)

1.71

Carbs (grams)

36.02

Fiber (grams)

3.75

Net carbs

32.27

Sugar (grams)

17.89

Protein (grams)

4.14

Sodium (milligrams)

142.84

Cholesterol (grams)

0.00

Helpful Tip: If freezing for later, let it thaw until scoopable before serving.

Did you make this recipe?

Tag @vegeta.full on instagram and hashtag it #letsblendvegan

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Chocolate Cherry Almond Nice Cream

Chocolate Cherry Almond Nice Cream

Chocolate Cherry Almond Nice Cream (dairy-free deliciousness)

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Is it possible to top chocolate nice cream? For most of us that would be a hard no. But hear me out, this is still chocolate nice cream…with a make-over! By taking our beloved chocolate and simply adding frozen cherries and almond extract we can create an elevated flavor combination that has all the goodness of chocolate but with the sweet tang of cherries and the elegance of almond. I like a combination of sweet and sour cherries but feel free to try one or the other because they’re both delicious. Once I started using this magical trio of flavors, I found they work beautifully in many recipes from nice cream and smoothie bowls to granola and quick breads. It’s like a hat trick you have up your sleeve and can pull out for almost any recipe occasion.

Ingredients

4 very ripe bananas, frozen (black spot bananas)

A pinch of fine sea salt

1 teaspoon of almond extract

1 cup of frozen cherries

¼ cup of dutched cocoa powder

Makes 4 servings

Method for Making Chocolate Cherry Almond Nice Cream

1.     First up peel your very ripe bananas and pop them in the freezer. Freezing the bananas whole prevent them from sticking together. The perfect nice cream banana is past the point where you would want to eat it fresh out of the peel. The skin will be soft and covered all over with dark brown or black spots, indicating that the starches have turned to simple sugars, making them naturally very sweet. Once frozen, cut them into chunks. Bananas that are just slightly thawed blend up creamiest so you can microwave them for 30 seconds, or just let them sit on the counter for a short while. You’ll know they are ready to blend when you can make a slight dent in the banana when pressed.

2.     A high-powered blender is really helpful when making nice cream as it powers through the frozen fruit creating a super creamy consistancy. I use a Vitamix which has a tamper that enables you to push the food down and around the blade. If you have a blender without a tamper, you will just need to stop periodically to scrape the sides of the container.

3.     Next add your bananas, almond extract and salt to the container. Don’t worry, you won’t taste the salt but it will help marry the flavors together. Blend until the bananas are creamy, white and look like thick frosting. This takes about a minute. The friction of the blades creates heat which will melt your nice cream, so be carefull not to overblend.

4.     Now we’re ready to add the cherries and cocoa powder. The frozen cherries will incorporate easier into already blended bananas so make sure you blend the bananas first. Blend the berries and cocoa until the whole mixture is smooth and looks like soft serve ice cream.

Your nice cream is all ready! You can scoop it into individual bowls or cones, pile it high with your favorite toppings, or put it in the freezer for later.

Helpful Tip: If freezing for later, let it thaw until scoopable before serving.

To learn more, click/tap on the ingredients in bold.

Other nice cream recipes you may like to try:

Peanut Buddy Nice Cream

Chocolate Nice Cream

Berry Blast Nice Cream

Mint Chip Nice Cream

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Chocolate Cherry Almond Nice Cream

Yield: 4 Servings

Author: Carol Clayton

Prep time: 10 MinTotal time: 10 Min

By taking our beloved chocolate nice cream and simply adding frozen cherries and almond extract we can create an elevated flavor combination that has all the goodness of chocolate but with the sweet tang of cherries and the elegance of almond.

Ingredients

• 4 very ripe bananas, frozen (black spot bananas)
• A pinch of fine sea salt
• 1 teaspoon of almond extract
• 1 cup of frozen cherries
• ¼ cup of dutched cocoa powder

Instructions

1. First peel your very ripe bananas and pop them in the freezer. Freezing the bananas whole prevent them from sticking together. The perfect nice cream banana is past the point where you would want to eat it fresh out of the peel. The skin will be soft and covered all over with dark brown or black spots, indicating that the starches have turned to simple sugars, making them naturally very sweet. Once frozen, cut them into chunks. Bananas that are just slightly thawed blend up creamiest so you can microwave them for 30 seconds, or just let them sit on the counter for a short while. You’ll know they are ready to blend when you can make a slight dent in the banana when pressed.
2. A high-powered blender is really helpful when making nice cream as it powers through the frozen fruit creating a super creamy consistancy. I use a Vitamix which has a tamper that enables you to push the food down and around the blade. If you have a blender without a tamper, you will just need to stop periodically to scrape the sides of the container.
3. Next add your bananas, almond extract and salt to the container. Blend until the bananas are creamy, white and look like thick frosting. This takes about a minute. The friction of the blades creates heat which will melt your nice cream, so be carefull not to overblend.
4. Now we’re ready to add the cherries and cocoa powder. The frozen cherries will incorporate easier into already blended bananas so make sure you blend the bananas first. Blend the berries and cocoa until the whole mixture is smooth and looks like soft serve ice cream.

Calories

146.43

Fat (grams)

1.06

Sat. Fat (grams)

0.17

Carbs (grams)

34.36

Fiber (grams)

4.69

Net carbs

29.67

Sugar (grams)

18.06

Protein (grams)

2.64

Sodium (milligrams)

34.71

Cholesterol (grams)

0.00

Did you make this recipe?

Tag @vegeta.full on instagram and hashtag it #letsblendvegan

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Peanut Buddy Nice Cream

Peanut Buddy Nice Cream

Peanut Buddy Nice Cream (dairy-free delicious frozen dessert)

Jump To Recipe

If there ever was a power couple, it’s peanut butter and banana. It’s the perfect flavor combination of sweet and creamy meets protein rich healthy fats. So, it seems only natural to add our good friend, peanut butter, to nice cream, which is made from just frozen bananas. The beautiful thing about nice cream, other than it’s dairy-free deliciousness, is that you can make it in about 5 minutes. Because you’re just blending frozen bananas, there’s no churning or additional freezer time. It’s about as healthy and easy as a homemade dessert can get. You can often find black spot bananas (really ripe bananas) discounted at your local grocer. This is the perfect time to stock your freezer with these golden nuggets for whenever a nice cream craving strikes!

Ingredients

4 very ripe bananas, frozen (black spot bananas)

¼ cup of creamy peanut butter

1 teaspoon of vanilla

A pinch of fine sea salt

Method For Making Peanut Buddy Nice Cream

1.     First peel your very ripe bananas and pop them in the freezer. The perfect nice cream banana is past the point where you would want to eat it fresh out of the peel. The skin will be soft and covered all over with dark brown or black spots, indicating that the starches have turned to simple sugars, making them naturally very sweet. Once frozen, cut them into chunks. Bananas that are just slightly thawed blend up creamiest so you can microwave them for 30 seconds, or just let them sit on the counter for a short while before slicing. You’ll know they are ready to blend when you can make a slight dent in the banana when pressed.

2.     A high-powered blender is really helpful when making nice cream as it powers through the frozen fruit creating a super creamy consistancy. I use a Vitamix which has a tamper that enables you to push the food down and around the blade. If you have a blender without a tamper, you will just need to stop periodically to scrape the sides of the container.

3.     Add your bananas, peanut butter, vanilla and salt to the container. Don’t worry, you won’t taste the salt but it will help marry the flavors together. Blend, starting on low and working up to medium speed, until the mixture is creamy and looks like thick soft serve. This takes about a minute. The friction of the blades creates heat which will melt your nice cream, so be carefull not to overblend.

Scoop the dairy-free deliciousness into individual bowls or cones, pile it high with your favorite toppings, or put it in the freezer for later.

Variation: Add 1 cup of frozen blueberries for a PB & J nice cream.

Helpful Tip:

If freezing for later, let it thaw until scoopable before serving.

To learn more, click/tap on the ingredients in bold.

Other nice cream recipes you may like to try:

Chocolate Nice Cream

Berry Blast Nice Cream

Mint Chip Nice Cream

Chocolate Cherry Almond Nice Cream

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Peanut Buddy Nice Cream (dairy free ice cream)

Yield: 4 Servings

Author: Carol Clayton

Prep time: 10 MinTotal time: 10 Min

If there ever was a power couple, it’s peanut butter and banana. It’s the perfect flavor combination of sweet and creamy meets protein rich healthy fats. So, it seems only natural to add our good friend, peanut butter, to nice cream, which is made from just frozen bananas.

Ingredients

• 4 large very  ripe bananas, frozen (black spot bananas)
• ¼ cup of creamy peanut butter
• 1 teaspoon of vanilla
• A pinch of fine sea salt

Instructions

1. First, peel your very ripe bananas and pop them in the freezer. The perfect nice cream banana is past the point where you would want to eat it fresh out of the peel. The skin will be soft and covered all over with dark brown or black spots, indicating that the starches have turned to simple sugars, making them naturally very sweet. Once frozen, cut them into chunks. Bananas that are just slightly thawed blend up creamiest so you can microwave them for 30 seconds, or just let them sit on the counter for a short while before slicing. You’ll know they are ready to blend when you can make a slight dent in the banana when pressed.
2. Add your bananas, peanut butter, vanilla and salt to the container. Blend, starting on low and working up to medium speed, until the mixture is creamy and looks like thick soft serve. This takes about a minute. The friction of the blades creates heat which will melt your nice cream, so be carefull not to overblend.
3. Scoop the dairy-free deliciousness into individual bowls or cones, pile it high with your favorite toppings, or put it in the freezer for later.

Notes:

A high-powered blender is really helpful when making nice cream as it powers through the frozen fruit creating a super creamy consistancy. I use a Vitamix which has a tamper that enables you to push the food down and around the blade. If you have a blender without a tamper, you will just need to stop periodically to scrape the sides of the container. If freezing for later, let it thaw until scoopable before serving.

Calories

218.94

Fat (grams)

8.44

Sat. Fat (grams)

1.69

Carbs (grams)

35.06

Fiber (grams)

4.46

Net carbs

30.61

Sugar (grams)

17.82

Protein (grams)

5.02

Sodium (milligrams)

111.26

Cholesterol (grams)

0.00

Nutritional information is calculated before adding toppings.

Did you make this recipe?

Tag @vegeta.full on instagram and hashtag it #letsblendvegan

Created using The Recipes Generator

Berry Blast Nice Cream

Berry Blast Nice Cream

Berry Blast Nice Cream, deliciously dairy-free ice cream made with bananas and mixed berries

Jump To Recipe

If you’ve been thinking about making a dairy-free ice cream but were reluctant to tackle the ice cream churn variety, then let me introduce you to your new best friend, nice cream. Here’s the scoop, it’s just frozen over-ripe bananas that are sliced and blended in a high-powered blender or food processor into a dreamy vanilla colored soft serve. Add in frozen mixed berries and a splash of vanilla and you’ve got a sweet, creamy, tangy frozen dessert that’s just as healthy as a fruit smoothie, but looks and tastes like ice cream. You can often find black spot bananas (really ripe bananas) discounted at your local grocer. This is the perfect time to stock your freezer with these golden nuggets for whenever a (n)ice cream craving strikes!

Ingredients

4 large very ripe bananas, frozen (black spot bananas)

2 cups of mixed frozen berries (blueberries, strawberries, raspberries)

1 teaspoon of vanilla

A pinch of fine sea salt

Method For Making Berry Blast Nice Cream

A high-powered blender is really helpful when making nice cream as it powers through the frozen fruit creating a super creamy consistancy. I use a Vitamix which has a tamper that enables you to push the food down and around the blade. If you have a blender without a tamper, you will just need to stop periodically to scrape the sides of the container.

1. First peel your very ripe bananas and pop them in the freezer. The perfect nice cream banana is past the point where you would want to eat it fresh out of the peel. The skin will be soft and covered all over with dark brown or black spots, indicating that the starches have turned to simple sugars, making them naturally very sweet. Once frozen, cut them into chunks. Bananas that are just slightly thawed blend up creamiest so you can microwave them for 30 seconds, or just let them sit on the counter for a short while. You’ll know they are ready to blend when you can make a slight dent in the banana when pressed.

   2.  Next add your bananas, vanilla and salt to the container. Don’t worry, you won’t taste the salt but it will help marry the flavors together. Blend until the bananas are creamy, white and look like thick frosting. This takes about a minute.

   3.  Now we’re ready to add the berries. The frozen berries will incorporate easier into already blended bananas so make sure you blend the bananas first. Blend the berries until the whole mixture is smooth and looks like soft serve ice cream.

Your nice cream is all ready! You can scoop it into individual bowls or cones, pile it high with your favorite toppings, or put it in the freezer for later.

Helpful Tip: If freezing for later, let it thaw until scoopable before serving.

To learn more, click/tap on the ingredients in bold.

More nice cream recipes you may like to try:

Mint Chip Nice Cream

Chocolate Nice Cream

Peanut Buddy Nice Cream

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Berry Blast Nice Cream (dairy free ice cream)

Yield: 4 Servings

Author: Carol Clayton

Prep time: 10 MinTotal time: 10 Min

If you’ve been thinking about making a dairy-free ice cream but were reluctant to tackle the ice cream churn variety, then let me introduce you to your new best friend, nice cream. Here’s the scoop, it’s just frozen over-ripe bananas that are sliced and blended in a high-powered blender or food processor into a dreamy vanilla colored soft serve. Add in frozen mixed berries and a splash of vanilla and you’ve got a sweet, creamy, tangy frozen dessert that’s just as healthy as a fruit smoothie, but looks and tastes like ice cream.

Ingredients

• 4 large very ripe bananas, frozen (black spot bananas)
• 2 cups of mixed frozen berries (blueberries, strawberries, raspberries)
• 1 teaspoon of vanilla
• A pinch of fine sea salt

Instructions

1. First peel your very ripe bananas and pop them in the freezer. The perfect nice cream banana is past the point where you would want to eat it fresh out of the peel. The skin will be soft and covered all over with dark brown or black spots, indicating that the starches have turned to simple sugars, making them naturally very sweet. Once frozen, cut them into chunks. Bananas that are just slightly thawed blend up creamiest so you can microwave them for 30 seconds, or just let them sit on the counter for a short while. You’ll know they are ready to blend when you can make a slight dent in the banana when pressed.
2. Next add your bananas, vanilla and salt to the container. Blend until the bananas are creamy, white and look like thick frosting. This takes about a minute.
3. Now we’re ready to add the berries. The frozen berries will incorporate easier into already blended bananas so make sure you blend the bananas first. Blend the berries until the whole mixture is smooth and looks like soft serve ice cream.
4. Scoop the dairy-free deliciousness into individual bowls or cones, pile it high with your favorite toppings, or put it in the freezer for later.

Notes:

A high-powered blender is really helpful when making nice cream as it powers through the frozen fruit creating a super creamy consistancy. I use a Vitamix which has a tamper that enables you to push the food down and around the blade. If you have a blender without a tamper, you will just need to stop periodically to scrape the sides of the container. If freezing for later, let thaw until scoopable.

Calories

156.49

Fat (grams)

0.76

Sat. Fat (grams)

0.17

Carbs (grams)

38.90

Fiber (grams)

6.31

Net carbs

32.59

Sugar (grams)

21.10

Protein (grams)

2.18

Sodium (milligrams)

35.21

Cholesterol (grams)

0.00

Nutritional information is calculated before adding toppings.

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