Banana Date Cranberry Nice Cream
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.
Yields 4 servings
Ingredients
- 3 frozen bananas, chunked
- 2 diced dates, soaked in water just to cover (save 1/3 cup of the soaking liquid)
- 1/3 cup frozen or fresh cranberries
- 1 tablespoon silan or dark maple syrup, more to taste
Instructions
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Put the 3 chunked bananas, the 2 diced chopped dates, and 1/3 cup of the frozen cranberries into the bowl of a food processor. My machine is very powerful – think the high-speed blender of processors – so the frozen fruit got to a creamy but still chunky puree quickly. Process until creamy, chunky.
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Add 3 tablespoons of date soaking water and 1 tablespoon of silan.
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Pulse/process to combine. You want a smooth puree with bits of the dates and cranberries still visible.
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Freeze for 45 minutes.
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Serve in chilled dishes.
Recipe Notes
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.
Serving suggestions:
- For breakfast or brunch, I’d serve the Banana Cranberry Date Nice Cream as a special topping for waffles, French toast or pancakes.
- Or to make holiday desserts, I would likely add a shard of one of the over baked brownie thins, or a cookie.
- Certainly, you could add any of the following as mix-ins: cake or cookie crumbs, chopped nuts, cranberries and pecans.