Cashew Butter Nice Cream (v/gf)
I just found my new favorite nice cream recipe! This vegan and gluten-free nice cream is creamy, lightly sweet, and satisfies that vegan ice cream craving without too much indulgence. Unlike regular ice cream, nice cream is made by creaming frozen bananas until they reach a smooth ice cream-like consistency. Frozen bananas is the base for any vegan nice cream recipe, but this recipe makes it even better by adding in cashew butter for extra-creaminess and a sweet/salty combo that tastes too good to be healthy!
I eat a lot of nice cream. I eat so much nice cream that I have a never-ending stock of frozen banana slices n my freezer just for when that vegan ice cream craving hits. A basic nice cream recipe is so easy: you just throw frozen banana slices in a food processor with a little bit of almond milk and vanilla. Process the mixture until creamy and - if you’re feeling fancy - throw in some chocolate chips, mashed strawberries, or sprinkles for an ice cream treat that’s healthy and vegan!
This recipe for cashew butter nice cream takes that classic nice cream recipe and adds cashew butter, dates (the fruit), and a healthy sprinkling of sea salt for a sweet/salty combo that I can’t get enough of! The cashew butter used in this easy nice cream recipe makes this vegan ice cream nice and creamy, and the dates add a sweet stickiness that’s irresistible. The frozen bananas are naturally sweet, but the dates make this nice cream taste even more like ice cream.
I know that for some nice cream recipes, the banana flavor can be overwhelming so adding in these ingredients makes it taste like actual ice cream - but vegan!
To make this recipe, start by thinly slicing four ripe bananas. Place them on a single file on a lined baking sheet and freeze until solid, about one hour. Place the frozen bananas in a food processor along with some coconut cream (the the solid whip that settles on top of coconut milk), cashew butter, vanilla, pitted dates, and salt.
Process the mixture until very smooth. Transfer it into a loaf pan and freeze for at least an hour for a scoop-able consistency, or eat immediately for a soft-serve consistency (that’s how I like it)!
Check out the full recipe below, and let me know what you think by leaving me a comment below, or on Instagram!
Recipe
Prep Time: 5 minutes . Cook Time: 5 minutes . Chilling Time: 1 hr .
Ingredients
4 ripe bananas, sliced and frozen solid
4 dates, pitted and cut in half
1 tsp vanilla extract
1/2c coconut cream (the solid stuff at the top of canned coconut milk)
2 tbsp coconut milk - may need more or less to reach the right consistency
1/4c cashew butter (I love Trader Joe’s brand)!
1/4 tsp crushed sea salt
Directions
Place all of the ingredients in a food processor and blend until smooth. You may need to pause to scrape down the sides and make sure it’s evenly blended. Add a little bit more coconut milk if needed to make it a soft-serve consistency.
Pour the nice cream in a loaf pan lined with parchment paper and freeze for at least an hour. Or, eat immediately if you like soft-serve ice cream - I know I do!