Say no more to naughty sugar-loaded ice cream with these nice cream recipes!
Nice ice cream lets you have your sweets with less guilt too. It’s naturally sweetened with banana and dairy-free.
And you want to know the best part? It comes in all your favorite flavors!
Cool mint chocolate chip, fresh strawberry, and indulgent Nutella are just a taste.
Plus, you won’t even need an ice cream maker because these are all blender friendly.
So go on, take your pick and let’s make nice cream!
Before delving into all the different flavors, let’s start with the basics.
At its core, nice ice cream is sweetened with bananas and blitzed with non-dairy milk.
This basic recipe shows you how to do it right. It’s a very simple process and one you’ll want to memorize.
Big on the banana flavor with a slight nuttiness, this flavor is ideal for those crazy about banana desserts.
I know everyone is wondering how to make chocolate nice cream, so let’s get right down to it.
Starting with a base of banana and nut milk, you’ll add a few drops of vanilla and cocoa powder.
Blend it on high and hide it in the freezer for an hour or two.
If you want to make this classic even more chocolatey, use chocolate-flavored almond milk.
When spring gifts my household with a bounty of strawberries, I make a batch of nice cream.
It’s brimming with berry goodness and a hint of vanilla. Add honey to make it sweeter and tailor it to your taste.
If you can’t wait to dive in, serve yourself a scoop. It will have a texture similar to frozen yogurt, but once it freezes, it hardens up like ice cream.
Beat the summer heat with a frozen bowl of strawberry lemonade nice cream.
This zippy fresh sweet berry flavor will tickle your tastebuds with delight.
It’s far less sugary than a tall glass of lemonade and you can feel good giving the kids a second scoop.
Mint chocolate chip fans will love this refreshing chocolatey flavor.
A few drops of peppermint extract make it minty fresh and a handful of chocolate chips give it the classic taste.
To make it even more indulgent, add coconut cream.
Spirulina can be a bit of an acquired taste. But it gives this nice cream its signature color and an antioxidant boost.
Plain, sundae, or a la mode, vanilla ice cream has a time and place.
But if you’re looking to ditch the refined sugar, make it a nice scoop instead.
Vanilla nice cream calls for three simple ingredients and a high-speed blender.
The trick is to use frozen bananas so you can eat it soft serve-style right away.
Top it with a handful of berries or a spoonful of nuts and chocolate chips. For the little ones, rainbow sprinkles are always a fun choice.
Two-ingredient luscious ice cream might sound too good to be true. But guess what, it isn’t!
Valentine’s Day or not, this raspberry ice cream is an indulgent treat right for any occasion.
Unlike many of the others, this two-ingredient nice cream is nothing but fruit. How amazing is that?!
Salted caramel is one of those divine flavors I can never pass up. The contrast between sweet caramel and sea salt is impeccable.
But nice cream is all about natural, so skip the store-bought caramel and make it fresh at home instead.
The caramel base is chewy medjool dates sweetened with maple syrup and seasoned with a pinch of sea salt.
The kids will love this cookie dough nice cream, and so will you.
Coconut cream makes it ultra-creamy, and hiding in between are bite-sized bits of cookie dough and chocolate chips.
Since it’s nice cream, even the cookie dough is healthy. It’s a chickpea cookie dough featuring oats and nut butter.
Nothing is more refreshing on a warm afternoon than a scoop of mango nice cream.
It’s a sweet tropical delight that’s dairy-free, gluten-free, and naturally sweet.
And I do mean natural because it only consists of frozen mango and banana!
The first time I tried pistachio ice cream I was highly skeptical. But all it took was a single taste and I became a huge fan.
It’s a special plant-based blend of creamy avocados, bananas, and coconut milk. Use full-fat coconut for this one and a big scoop of pistachios.
As if fresh juicy blackberries weren’t irresistible already, this nice cream makes them even more alluring.
Combine frozen banana with blackberries and enjoy!
You can make this creamier with almond milk or coconut cream if you like.
Or keep it fruit-forward with just the two ingredients. It’s great either way.
If blueberries are your favorite berry, then I have a very good hunch you’ll go bonkers for this flavor.
Similar to blackberry nice cream, it’s all berries and banana.
If you’re looking to spruce it up, add a sprinkle of coconut shavings and a handful of nuts.
You can even add some granola and eat it for breakfast!
Matcha desserts have been having a moment lately, and rightfully so, they’re delicious! And this nice cream is no exception.
Toss it in a blender and see for yourself. I think matcha might be your new favorite flavor.
If you told me as a child that turmeric chai latte would be one of my favorite ice cream flavors, I don’t think I would have believed you.
But now I do!
The blend of warming spice, instant coffee, and honey is a rare treat that I think you’ll love.
Here’s a fall favorite you’ll want to indulge in all season long. It’s creamy and rife with pumpkin spice.
You need canned pumpkin puree, almond butter, spice, and a few frozen bananas.
Coconut milk is great for this one, but you can use nut milk, too.
This pumpkin dream is not only healthy, it’s full of protein!
Go all out and add a scoop to a slice of pumpkin pie.
An indulgent flavor like strawberry cheesecake might sound riddled with guilt, but this one has a healthy take.
It features fruit, vegan cream cheese, and a handful of graham crackers for crumble.
It’s not the healthiest on this list, but it’s far better for you than regular ice cream.
Spoil yourself with a tasty scoop of Nutella nice cream!
This three-ingredient frozen treat is rich in hazelnut and chocolate with a hint of vanilla.
Freeze your bananas in slices without the peel and the process will be a breeze.
19. Mocha Nice Cream
Another ice cream flavor that’s hard to resist is mocha. Make it the nice cream way, and indulge away!
Espresso powder, cacao, and almond milk give this nice cream a classic coffee and chocolate flavor. Plus, cacao powder is full of antioxidants.
If you’re more of a cappuccino drinker, try this nice cream.
The banana base is infused with cold brew coffee and a dash of cocoa powder.
To make it a cappuccino crunch, toss in some chocolate chips. You can even add a handful of walnuts if you like.
There was a moment when the only ice cream flavor I craved was coffee. Now, all I want is this.
It’s similar to mocha, except it calls for less nut milk.
I like to brew strong coffee first, then pour it in. But you can simply add espresso powder if you like.
Either way, it’s very rich in coffee and chocolate making it a heavenly delight.
Wishing that cookies n cream ice cream was a tiny bit healthier? Your wish is my command!
The cream part is a base of bananas, non-dairy milk, and vanilla. The cookie part is all crushed Oreos.
The healthier base can make you feel a little less guilty about the cookie crunch.
Here’s another refreshing version of mango nice cream. The hint of lime juice perks it right up while it’s rich in sweet mango.
Blending all that frozen fruit can be somewhat tricky.
So be sure you have a powerful blender like a Vitamix or food processor ready to tackle the job.
Say, you know that this would go great with? An ice cream cocktail!
I’m thinking lime ice cream soda or a fun take on a gin and tonic float.
Cherry Garcia nice cream? Count me in!
This popular Ben and Jerry’s flavor is a favorite in my household. But now that I have this recipe, I make it at home instead.
The mix of frozen cherries and chocolate chunks is spot on, and you don’t even need an ice cream maker.
I got so wrapped up in all the fruity flavors that I almost forgot to mention this peanut butter chocolate chip!
It has everything you want from this flavor. It’s creamy, nutty, and chocolatey. I mean, what else could you want?
It even has all-natural peanut butter! I know what I’m making this weekend.
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