Have I mentioned that I think I’m addicted to having something sweet after a meal? Yes, I think I have. Well, here’s another recipe that feeds my (and your) after-dinner vice. It’s dairy-free, it’s sugar-free, it’s gluten-free, it’s Paleo, it’s vegan, it’s all the healthy buzzwords morphed into one delicious, delicious, dessert. It’s Chocolate and Cashew Butter Nice Cream.
Also, it’s already starting to get to about 200 degrees here in Dallas, with about 1000% humidity, so I’m in need of some frozen foods, ASAP.
If you’ve missed all the scuttlebutt about Nice Cream over the past +/- 2 years, Nice Cream is ice cream made from nothing but frozen and blended bananas. It has the beautifully smooth consistency of ice cream, with no added ingredients. I’d really like to know the person who discovered this trick so I can one day shake their hand.
I’ve played around with different flavors, including this one about a year ago, but I always come back to chocolate. Especially using a dark cocoa powder, the chocolate flavor completely takes over the banana and you’d hardly know the difference between vegan, dairy-free nice cream and a decadent cone of the real-deal chocolate stuff.
In this recipe I used cashew butter to incorporate/swirl/add chunks, but you can of course use whatever kind of nut butter you want! Or leave it out. Or add extra. You do you.
- 4-5 medium bananas, sliced and frozen
- 4 Tablespoons Hershey's Special Dark cocoa powder
- ⅓-1/2 cup almond milk (or other nut milk)
- 3-4 Tablespoons cashew butter (or your favorite nut butter)
- Pinch of sea salt (optional)
- Place sliced and frozen banana in the bowl of a food processor, along with the cocoa powder. Pulse until it has the consistency of rice(-ish). Turn off and scrape down sides. Turn on, and through the feed tube, slowly pour in the almond milk. It should start to become very creamy. Add more almond milk if needed. Add sea salt.
- With a spatula, scoop out nice cream and spoon into a baking dish, pan, or other freezer-safe container. Using a spoon, start to swirl the cashew butter into the nice cream, making sure to swirl through all nooks and crannies. Lay a sheet of saran wrap on top (to avoid freezer burn) and freeze until solid.
- About 30 minutes before serving, remove from freezer and let soften slightly. Serve, enjoy, and try not to eat the whole batch!