This is a simple whole-food vegan ice cream recipe made out of only one ingredient, banana!
The reason it’s called “nice cream” is because it mimics classic ice cream, but is better for you. It’s rich and creamy, yet light for an anytime indulgence. Nice cream is a sugar-free, dairy-free dessert typically made in either a blender or food processor. The reason we called it “Green Ocean” is because we’re using spirulina sprinkles in half the nice cream batch and because we live in the dessert and miss the ocean terribly on hot, dry summer days!

Peel a few ripped, spotty bananas and slice into 1/2-inch slices. The riper the bananas, the sweeter the nice cream. Freeze in a single layer to prevent large clumps. Blend the banana slices in a food processor or high-speed blender. When blending nice cream, very often you run into blender fatigue… If you’re having trouble blending, let the banana thaw for a few minutes, or you could add 1 Tbsp at a time of your choice of dairy-free milk, like Oatly (it’s the bomb), to make the blending easier. If the nice cream gets too runny, spread it into a tupperware or pan to freeze for a couple of hours. Longer freezing times may require a little room-temperature defrosting to make the nice cream scoopable.

Mix and Match with Different Fruits and Flavors!
The flavor options for banana nice cream are endless. Add the flavors after the bananas have already been turned into “nice cream”. For example you can add 1 tsp of spirulina sprinkles like we did, or 1 tsp vanilla extract, or 2 Tbsp cacao, or 2-3 Tbsp of nut butter. If you’re adding other fruits like frozen berries or acai purée, add them at the same time as the banana. For topping you can use fresh sliced fruit or berries, cacao nibs or shredded coconut.

Hope you will enjoy this refreshing and creamy dessert!