It’s the perfect time of year….to not bake anything. Ahh, it’s so hot out! I’ve been testing cupcake and cookie recipes for my roommate’s wedding lately, and I will tell you, the oven and August just don’t mix.
So what’s a girl to do when she still loves a sweet treat in this heat? Ice cream. Of the healthy variety, of course. Nice cream.
If you haven’t heard of “nice cream” yet, it’s the vegan version of our often fat-sugar-and-dairy-laden favorite. Nice cream uses fresh fruit as a base, and expands from there to create fun and unique flavors.
The easiest fruits to use to whip up a batch of non-dairy ice cream (in my opinion) are bananas and mangoes. This recipe incorporates both, giving it a perfectly sweet and beautifully dreamy taste and texture. And it couldn’t be easier to make, simply chunk up the bananas and mango, toss it into a freezer bag overnight, and blend up in a food processor the next day with the additional ingredients. If you’re in a rush and don’t have time to freeze the fruit, this recipe makes a delicious smoothie as well!