I know I said my next post would be tips for veganizing your breakfast BUT I haven’t had the time this week to write it properly and I didn’t want to do a half-hearted effort. So I decided to share a recipe instead for a tasty summer treat that I made this morning.
Neopolitan banana “nice cream”
Sorry about the photo quality (not quite got the hang of Instagram filters yet..) but you get the idea. This is a great ice cream alternative for those looking to avoid dairy or just eat better this summer. Although they are mostly known for being high in potassium, bananas are also an excellence source of vitamin C, manganese, B vitamins and fibre. And of course the carbohydrates that our body and brain need to function at their best! You can find out more about the benefits of bananas here.
Anyway, back to the recipe – it really is perfect for a healthy dessert or weekend breakfast if you have a sweet tooth like me!
Prep time: 20 mins (+ 1 day for freezing fruit)
4 medium bananas – ripened till yellow and spotty then frozen
1/2 cup frozen strawberries
1/2 cup soy milk
1/2 tbsp cocoa powder
1/4 tsp vanilla essence
Optional – If like me you are trying to build muscle or if you want to have this as a meal and want more “staying power” you can add vegan protein powder to the layers (I use PsychoProtein pea isolate but there are lots of other dairy free options!)
This really is the simplest recipe ever. Basically for each layer you just blend the ingredients in a food processor or blender until it reaches a smooth “whippy ice cream” texture. I used a food processor and had to stop and use a spoon to scrape the bits off the edges a couple of times. Because I am lazy I put the vanilla at the bottom to minimise washing up but you can do this in whatever order you like!
Bottom layer – 1/3 of the frozen bananas, splash of soy milk & vanilla essence (vanilla protein powder optional)
Middle layer – 1/3 of the frozen bananas, splash of soy milk & frozen berries (strawberry protein powder optional)
Top layer – 1/3 of the frozen bananas, splash of soy milk & cocoa powder
Layer up your “nice cream” as you go in a jar or whatever container you wish to use. I washed out a pasta sauce jar and used that – go recycling! You can either eat it straight away or pop it in the freezer for 30 mins or so if you prefer a firmer texture. If you want to get fancy you could add toppings just as chocolate sauce or desiccated coconut or even sprinkle some ground seeds or nuts for an extra nutrient boost!
I haven’t tried this but if you want to make a nutritious family dessert to share you could double up on the ingredients and layer the nice cream horizontally in a tupperware box. If you freeze this for a couple of hours you should be able to scoop it like soft serve ice cream.
You can also experiment with different flavours and combinations.. the options are endless. Sometime in the future I will do a post about the best flavours I have discovered. But for now – enjoy!