Too Easy: Cherry-Banana Nice Cream
It’s Summer. It’s hot. We want cold things!
Goooood news, everyone (Professor Farnsworth from Futurama voice)! This ice-cream is only three ingredients and you don’t need an ice cream maker!
Well, it’s actually nice cream, which is the name given to ice cream made from the famous banana soft serve—literally just frozen bananas blended up, and it tastes exactly like ice cream…it’s voodoo magic and I’ve been making it for years. Annnnyway, this is just bananas and cherries, and a little bit of vanilla extract to amp up that ice cream-y flavor!
The flavor pairing is a direct adaptation of my Cherry-Vanilla Smoothies, that I loved so much I had to recreate in a slightly different way. The key differences here are more banana flavor, and obviously there are even fewer ingredients…which is crazy because the smoothies had barely any!
You know what irritates me? Cherries when they are first blended are a brilliant magenta color (see above photo), but after just a few minutes they begin to oxidize or something, and turn a bit brown. Of course it’s still pretty, and still tastes exactly the same, but I wish they stayed that brilliant hue! Maybe a bit of lemon juice or something would prevent the browning.
Oh, and you can totally eat this when it’s still soft serve consistency straight out of the blender. I do all the time and it’s fantastic! But you can also freeze it for a bit so that it’s scoopable.
And you can even eat this for breakfast *pretend there is a heart eyes emoji here*
PrintCherry-Banana Nice Cream
Yield: 2 servings
Ingredients:
- about 3 frozen bananas
- 20 cherries, pitted
- 1 tsp pure vanilla extract
Directions:
- Add all ingredients to a high powered blender, or food processor, and blend until creamy. (You're going to have to scrape down the sides a few times, and if you're using a high powered blend, use that stick doohickey that it comes with to push the mixture around as it blends. It won;t seem like it will get creamy at first, but it will! Don't add liquid!)
- Either eat immediately, or refrigerate for up to an hour or two to make it scoopable.
