Recipe: Chocolate Raspberry ‘Nice Cream’

Photo by Asia Bradlee

What’s better than ice cream for breakfast? Nice cream for breakfast.

Haven’t heard of nice cream? As legions of Instagramers will tell you, it’s simply frozen bananas blended into a soft serve-like consistency, and customized with add-ins like fruit, nut milk, nut butter, seeds, dried fruit, and chocolate. It’s tasty and incredibly easy to make—no ice cream maker required, no waiting hours for it to freeze—plus kind to your waistline.

This nice cream recipe keeps things simple, pairing fresh raspberries with cocoa powder. Be sure to freeze the bananas at least eight hours beforehand, and remember to slice them before freezing them. It will make blending them much easier.

Ingredients
Serves 2 

2 frozen bananas
1 Tbsp cocoa powder
About eight raspberries, plus more for topping
1/3 cup almond milk
1 Tbsp almond butter
Toppings (raspberries, granola, fruit, chocolate, etc.)

Directions

Add the bananas and a splash of the almond milk to a blender or food processor, reserving most of the almond milk for later use. Blend for roughly 30 seconds.

Add the cocoa powder, raspberries, almond butter, and the remainder of the almond milk. Blend again, until all of the ingredients are well combined. The texture should be smooth and creamy, like soft ice cream. Be careful not to over process, or the mixture will liquify.

Serve cold. Top with more raspberries, granola, or any fruit of your choosing.