Banana Bread Nice Cream
This recipe creates a simple, healthy, and delicious 'nice cream' using frozen bananas as its base. Enhanced with fragrant vanilla bean and a hint of cinnamon, it offers a creamy, guilt-free dessert. Chopped walnuts provide a delightful crunch, making it a quick and satisfying treat for any time of day.
Equipment
- 1 High-speed blender or food processor Essential for achieving a smooth, creamy 'nice cream' texture from frozen bananas.
- 1 Chef's knife For slicing bananas and splitting/scraping the vanilla bean.
- 1 Cutting Board For safe and clean preparation of ingredients.
- 1 Rubber Spatula To scrape down the sides of the blender/food processor and to fold in walnuts.
- 3 Serving bowls For presentation and enjoyment of the finished nice cream.
Ingredients
Main
- 2 bananas
- 1/2 vanilla bean
- 1/4 teaspoon cinnamon
- 2 tablespoons chopped walnuts
Instructions
- Peel and slice the ripe bananas into uniform pieces, then place them in a freezer-safe bag or container and freeze for at least 4-6 hours, or preferably overnight, until solid.
- Carefully slice the vanilla bean lengthwise down the middle with a sharp knife and use the back of the knife or a small spoon to scrape out the fragrant vanilla seeds.
- Place the frozen banana slices, scraped vanilla bean seeds, and cinnamon into a high-speed blender or food processor.
- Begin blending on a low speed, gradually increasing to high. Use a tamper or stop to scrape down the sides of the container with a rubber spatula as needed, ensuring all ingredients are incorporated.
- Continue blending until the mixture transforms into a thick, smooth, and creamy consistency resembling soft-serve ice cream. Be patient, as this may take a few minutes.
- Once smooth, gently fold in the chopped walnuts using the rubber spatula, distributing them evenly throughout the nice cream.
- Serve the banana bread nice cream immediately for a soft-serve texture, garnished with extra walnuts if desired.
- For a firmer, scoopable consistency, transfer the nice cream to an airtight container and freeze for an additional 30-60 minutes before serving.
Notes
To achieve the perfect 'nice cream' consistency, ensure your bananas are thoroughly frozen—overnight is ideal. If your mixture is too thick to blend, add a tablespoon of plant-based milk or water at a time, but be cautious not to add too much, as it can make the nice cream icy. Toasting the walnuts briefly before adding them will enhance their nutty flavor and add a pleasant textural contrast. For a richer vanilla flavor, consider using pure vanilla extract in addition to the bean, or opt for a good quality vanilla paste if a bean isn't available. Serve immediately for a soft-serve texture, or freeze for a firmer scoop.