Ice cream is by far our favorite sweet option. In Argentina and Italy, there is a long-standing ice cream tradition. Finding vegan options is not always easy, but this 10 mins homemade Berry Nicecream is the deal for us!
It was hard to find vegan ice creams until not so long ago. Now luckily, it has become increasingly available but still not found as easily as we would like.
Still, most vegan and mainstream ice cream really on a lot of sugar and fat to make it tasty.
If you haven’t heard about nicecreams before, your time has come.
🤔 What is Nicecream?
A nicecream is nothing more than an ice cream-like sweet, made by replacing milk and cream with bananas. Yes! Just bananas!
Bananas are super versatile and healthy; we all know that they can easily make their way into a smoothie, a smoothie bowl, a banana bread, or simply as a topping for our favorite morning granola or fruit bowl.
Freezing bananas makes them very suitable to accomplish a silky texture that makes up for the creaminess we look for in ice cream.
It’s typically made in either a blender or food processor, depending on the equipment available and your priorities (total time, hands-on time, quantity, etc.).
This Berry Nicecream Version is so simple and one of our favorites yet! It requires just 3 basic ingredients and a blender. For a more nutty flavor nicecream, try our Peanut Butter version.
Berries are at their best during springtime, so if you plan on using fresh berries take that into consideration, but this recipe works perfectly with frozen berries.
- Frozen Bananas
- Frozen mixed berries
- Maple Syrup (optional)
Freeze the ripe bananas overnight.
Blend all the ingredients on a high-speed blender.
Once it’s started blending, use the tamper to press down and stir berries and bananas.
Blend all the frozen fruit in a blender.
Blend until the mixture looks smooth, adding a little plant milk if it gets stuck. Use a spatula if needed.
When making this healthy berry ice cream:
- Use ripe bananas for the best flavor and sweetness.
- Peel and slice into slices. Large chunks may be challenging to blend.
- Freeze in a single layer to prevent large clumps, serving on a lined parchment paper. That way, you prevent it from sticking to the pan.
- We like eating our nicecreams freshly blended. Although, for “ice cream-like” texture vs. soft, spread into a loaf pan and freeze for two to three hours. Then scoop with an ice cream scoop! If too firm, let thaw for 15-25 minutes to soften.
- If you have trouble blending, let the banana thaw for a couple of minutes, allowing it to soften and become easier to blend. Alternatively, you could add one tablespoon at a time of plant milk to facilitate blending. Be careful with this method, as it may lead to getting runny banana ice cream.
The result is the perfect creamy, berry-flavored ice cream.
When it comes to frozen blueberries, they can last a long time as long as you store them properly. If stored in airtight containers or heavy-duty freezer bags, the quality of frozen blueberries will remain good for up to 12 months. It is important to remember not to overload your containers when freezing – adding too much space can decrease the berries’ lifespan drastically and make them more prone to freezer burn.
When thawing frozen blueberries, ensure you don’t leave them at room temperature for too long; any bacteria present may increase in number and cause food poisoning if eaten raw. The best way is to cook or bake with them immediately after taking them out of the freezer.
📚 More Simple Sweet and Vegan Recipes?
⭐ If you try this recipe, let us know! 💬 Leave a comment, rate it, and don't forget to tag us @ourplantbasedworld on Instagram. Cheers!
If you liked this healthy berry ice cream, you will surely love our pineapple and strawberry smoothie, which makes a healthy, quick, and delicious breakfast, and has a low-calorie count!
Berry Nice Cream
- 3 bananas medium, frozen
- 1 cup mixed berries frozen
- 2 tablespoons maple syrup
- 1-5 tablespoons plant-milk if your blender struggles (see almond milk recipe)
- Freeze the bananas overnight. We always have at least 3 peeled, frozen bananas in the freezer to fix a quick nicecream in minutes.
- Blend all the ingredients on a high-speed blender dial to its lowest setting and then switch to high. You might need to stop the motor momentarily a couple of times and/or add a tablespoon of plant milk at a time to facilitate blending.
- Once it’s started blending, use the tamper to press down and stir berries and bananas. They should turn into soft-serve texture banana ice cream.
- Serve immediately.
🌡️ Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking points to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice. See our full Nutritional Disclosure here.
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Me encantó la rapidez y la sencillez de esta receta!
Hice helados durante la pandemia con una máquina para hacer helados pero el procedimiento llevaba más tiempo y complejidad, así que sin dudas pondré en práctica esta receta!!
Wow! The flavors in this were spot on! Such a pretty color, too. Love that it's vegan!!!
Oh wow! I absolutely love the color of this vegan ice cream from the berries. So beautiful!
Kristen Wood says
Super yummy! This will be my go-to late night treat from here on out. 🙂
I think I need to make this simply because the color is so gorgeous!!
it is! And is delciious!