When the ice cream craving hits during the summer, it’s hard to say no. But, true to our beauty from within philosophy, we’re also constantly in search of healthy but satisfying alternatives to traditional ice cream. During one of our many Instagram breaks, we found this gluten-free and dairy-free “nice” cream recipe from Sophie of Philosophie Superfoods, made with frozen bananas and coconut milk. Bon appétit!
Nice Cream Base:
2 frozen bananas, frozen + cut into chunks
⅓ can light coconut milk
¼ tsp vanilla extract
Pinch of pink Himalayan salt
Stevia, for added sweetness (optional)
Freeze the coconut milk overnight. When you’re ready to make the nice cream, add all ingredients to a high-speed blender.
Pulse and scrape down the sides of your blender, until you reach the desired consistency. Feel free to add a little nut milk or ice cubes, as needed!
For berry nice cream: Pulse 1/3 of your base with a handful of berries (fresh or frozen) and 1 teaspoon of Philosphie Berry Bliss Superfood + Protein Blend!
For chocolate nice cream: Pulse 1/3 of your base with 2 teaspoons of cacao nibs and 1-2 teaspoons of Philosophie Cacao Magic Superfood + Protein Blend!
3 Tbsp coconut oil
3 Tbsp raw cacao powder
2 Tbsp Philosophie Cacao Bee Honey
Warm the honey and coconut oil until melted. Stir in the cacao powder until fully combined. For a thicker sauce, add 1 teaspoon of cacao at a time!
Some Assembly Required:
Layer your ice cream in a tall glass or bowl. Drizzle with chocolate sauce and sprinkle with your favorite toppings like goji berries, mulberries, cashews, bee pollen or slivered almonds!