Chocolate Cherry and Brownie Nice Cream

Chocolate Cherry and Brownie Nice Cream

I made this recipe using my Chocolate Ganache and Gluten-Free Brownie Bites. This recipe makes 2 cups of Nice Cream, 2 to 4 servings.

Course Dessert
Cuisine American
Keyword Nice Cream, vegan dessert
Yields 2 cups
Author Fran Costigan


  • About 3 ripe bananas, sliced and frozen (2 cups frozen slices)
  • 2-4 tablespoons any plant milk (I used soy, as the container was already open)
  • 2 tablespoons chocolate ganache, for dipping cherries and/or drizzling over the Nice Cream
  • 1 chocolate glazed Gluten-Free Fudgy Brownie Bite
  • 5 or more fresh cherries, pitted and cut into halves or quarter
  • More fresh cherries, pitted to dip into ganache, opitional
  • Pecans or another nut, broken into small pieces


  1. Process the frozen bananas in a food processor to a chunky puree. Stop the machine and break up any larger chunks as needed.
  2. Add the plant milk, a little at a time, and process until just creamy, not longer, so the Nice Cream doesn’t liquefy.

  3. Add the ganache and pulse until combined.
  4. Spoon into a shallow container (mine was already cold having been stored in the freezer.)
  5. Crumble the brownie, glaze and all over the top and stir into the Nice Cream.
  6. Freeze before using to allow the Nice Cream to harden sufficiently, which means to your taste. The amount of time will depend on how firm or soft your Nice Cream out of the processor and the temperature of your freezer. If the Nice Cream has been in the freezer more than an hour, you may need to allow it to soften at room temperature for 5 or so minutes.

  7. Add some pitted halved cherries or any other fruit or addition you like.
  8. Serve as is or make a for a sundae.
  9. Sundae ideas: Nuts, fruits, Chocolate Ganache or Syrup, Vanilla Pastry Cream, Vegan Whipped cream and mini marshmallows. Graham Crackers--

Recipe Notes

Sundae ideas: