I’m used to cooking cranberries in a liquid with sweetener and to using plant milk when I make banana-based Ice Cream, aka Nice Cream, but I today, I decided to follow my new idea. This recipe could not be easier—and it is super healthy too.
Makes 1 1/2 cups, double to make a larger batch, sweeten to taste.
Notes: If you’ve made Nice Cream before, you know it needs to go into the freezer to firm up. That isn’t the case with a Yonas or Swirlio from what I hear, but I don’t have either of those. I checked the progress of the Nice Cream at 15-minute intervals. At 30 minutes, the sides were hardened so I mixed them in. At 45 minutes, the Nice Cream was ready to serve in chilled dishes.