Our preferred tool of choice for blending the nice creams is a food processor. If you have a high-speed blender, this is also a good option. Of course, if you have an ice-cream maker, then by all means add your blended mix to the machine to chill it, while it whips a bit of extra air into it – this will no doubt make it even better – but please don’t fret if you don’t have one.
Have fun with the lollipops and all the moulds and sticks that you can get! But again, please don’t worry if you don’t have all the right equipment. Recycled yoghurt pots make great popsicle moulds, as do little jelly moulds, ice cube trays and loaf tins. As for lolly sticks, you don’t need anything too specialised: staws, wooden forks and spoons work brilliantly. For something more fun (and edible) why not try liquorice or even pretzel sticks!
Although our completely healthy nice creams are amazing, it is important to remember that they aren’t ice creams in the traditional sense and so need to be treated a little differently. Vegan ice creams in general require a bit more thawing than store-bought sugar-laden ice creams. This just means that the nice creams need to sit out of the freezer for about 15 minutes before serving. This will give them a chance to become lovely and scoopable.
It’s also worth pointing out that nice creams are best if not left to wallow for too long in the freezer. This is something we have personally never found to be a problem as they are too delicious to be left for too long!
To make nice cream, it is important to freeze the bananas first. I always keep a stash in the freezer, ready for whenever I need them! It is up to you how many bananas you want to freeze, but it is a great way to use up any that are starting to blacken and spot.
1. Peel the bananas and discard the skins.
2. Slice into 2.5–5 cm (1–2 in) chunks.
3. Arrange the bananas, in a single layer, on a baking tray lined with baking parchment and freeze for 2 hours or until frozen.
4. Transfer to Ziploc® bags until ready to use!
Basic ‘Banilla’ Soft-Serve Nice Cream
It is so easy and quick to tranform bananas into a deliciously creamy nice cream. This is my go-to method for a basic soft-serve nice cream, celebrating that gorgeous banana taste. Ideally, use 1–2 bananas per person.
Serves 1
1–2 large bananas peeled and frozen
¼ tsp vanilla extract
a pinch of sea salt
1. Pop all the ingredients in a food processor and blend. At first, the bananas will resemble banana breadcrumbs – don’t panic! Scrape down the sides of the food processor every 30 seconds, and keep blending.
2. Blend until it’s really creamy and soft-serve-like in texture.
3. Serve immediately.
Basic ‘Banilla’ Frozen Nice Cream
If you want to make a scoopable frozen nice cream – more akin to a traditional ice cream – you will need to add a few more ingredients. Adding a source of sugar and some healthy fats will ensure your finished nice cream is deliciously creamy.
Serves 1
1–2 large bananas, peeled and frozen
¼ tsp vanilla extract
a pinch of sea salt
2 Medjool dates, pitted
2 tbsp coconut cream
1. Blend the bananas, vanilla extract and salt together in a food processor until smooth and creamy. Scrape down the sides of the food processor every 30 seconds, and keep blending.
2. Add the dates and coconut cream to the mixture and blend for a few more minutes until fully combined.
3. Transfer the mixture to a freezer-proof container and cover with cling film (plastic wrap) or a lid. Freeze for 3 hours, stirring every 30 minutes to prevent ice crystals from forming. Alternatively, pour this into an ice-cream maker and prepare according to the manufacturer’s instructions.
4. Allow the nice cream to sit at room temperature for 15 minutes before scooping.