Tropical Nice Cream
This recipe is as simple as it gets, but it’s quite the tasty treat to enjoy with a friend or family member as temperatures rise! I can’t wait to be eating it by the pool sometime soon. The very first time I attempted “nice” cream months ago I just couldn’t get it right. It tasted like a sub-par smoothie. I then did some searching + experimenting which led me to get the banana to the ideal consistency and creaminess (without cream)! We couldn’t believe we didn’t have to feel guilty after finishing the jar. It’s true! It tastes like there is some heavy cream involved. Be sure to read the tips beforehand!
I N G R E D I E N T S
3-4 frozen bananas
3/4 cup mango
3/4 cup pineapple
2-3 tbs coconut milk
2 tbs H2O (if necessary!)
R E C I P E
O N E – Toss frozen banana + coconut milk into blender.
T W O – Pulse for 30 sec., blend for 1 min. (Adding H2O if necessary)
T H R E E – Scoop into bowl + set aside.
F O U R – Without washing the blender, add in mango and pineapple.
F I V E – Blend for about 30 min. No water is necessary because these fruits are naturally so juicy!
S I X – Make it pretty! I layer mine into a jar.
S E V E N – ENJOY with someone special!
**tips – 1. Only freeze spotty, overly ripe bananas. These will be sweetest.
2. Only freeze naked bananas. Remove the skin/break it into pieces!
3. Use only the top portion of your can of Coconut Milk. This is the creamy goodness in comparison to the liquid that sits on the bottom.
4. Eat it when you make it. Basically make what you can eat. Refreezing/storing in the fridge makes it lose the yum-O consistency.