Chocolate Cherry Almond Nice Cream

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Is it possible to top chocolate nice cream? For most of us that would be a hard no. But hear me out, this is still chocolate nice cream…with a make-over!

By taking our beloved chocolate and simply adding frozen cherries and almond extract we can create an elevated flavor combination that has all the goodness of chocolate but with the sweet tang of cherries and the elegance of almond. I like a combination of sweet and sour cherries but feel free to try one or the other because they’re both delicious. Once I started using this magical trio of flavors, I found they work beautifully in many recipes from nice cream and smoothie bowls to granola and quick breads. It’s like a hat trick you have up your sleeve and can pull out for almost any recipe occasion.

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Ingredients

• 4 very ripe bananas, frozen (black spot bananas)

• A pinch of fine sea salt

• 1 teaspoon of almond extract

• 1 cup of frozen cherries

• ¼ cup of dutch cocoa powder

Makes 4 servings

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Instructions

1.     First up peel your very ripe bananas and pop them in the freezer. Freezing the bananas whole prevents them from sticking together. The perfect nice cream banana is past the point where you would want to eat it fresh out of the peel. The skin will be soft and covered all over with dark brown or black spots, indicating that the starches have turned into simple sugars, making them naturally very sweet. Once frozen, cut them into chunks. Bananas that are just slightly thawed blend up creamiest so you can microwave them for 30 seconds, or just let them sit on the counter for a short while. You’ll know they are ready to blend when you can make a slight dent in the banana when pressed.

2.     A high-powered blender is really helpful when making nice cream as it powers through the frozen fruit creating a super creamy consistency. I use a Vitamix which has a tamper that enables you to push the food down and around the blade. If you have a blender without a tamper, you will just need to stop periodically to scrape the sides of the container.

3.     Next add your bananas, almond extract, and salt to the container. Don’t worry, you won’t taste the salt but it will help marry the flavors together. Blend until the bananas are creamy, white, and look like thick frosting. This takes about a minute. The friction of the blades creates heat which will melt your nice cream, so be careful not to over-blend.

4.     Now we’re ready to add the cherries and cocoa powder. The frozen cherries will incorporate easier into already blended bananas so make sure you blend the bananas first. Blend the berries and cocoa until the whole mixture is smooth and looks like soft-serve ice cream.

Your nice cream is all ready! You can scoop it into individual bowls or cones, pile it high with your favorite toppings, or put it in the freezer for later.

Helpful Tip: If freezing for later, let it thaw until scoopable before serving.

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Yield: 4 Servings

Author: Carol Clayton

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Chocolate Cherry Almond Nice Cream

By taking our beloved chocolate nice cream and simply adding frozen cherries and almond extract we can create an elevated flavor combination that has all the goodness of chocolate but with the sweet tang of cherries and the elegance of almond.

Prep time: 10 MinTotal time: 10 Min

Ingredients

• 4 very ripe bananas, frozen (black spot bananas)
• A pinch of fine sea salt
• 1 teaspoon of almond extract
• 1 cup of frozen cherries
• ¼ cup of dutch cocoa powder

Instructions

1. First, peel your very ripe bananas and pop them in the freezer. Freezing the bananas whole prevents them from sticking together. The perfect nice cream banana is past the point where you would want to eat it fresh out of the peel. The skin will be soft and covered all over with dark brown or black spots, indicating that the starches have turned to simple sugars, making them naturally very sweet. Once frozen, cut them into chunks. Bananas that are just slightly thawed blend up creamiest so you can microwave them for 30 seconds, or just let them sit on the counter for a short while. You’ll know they are ready to blend when you can make a slight dent in the banana when pressed.
2. A high-powered blender is really helpful when making nice cream as it powers through the frozen fruit creating a super creamy consistency. I use a Vitamix which has a tamper that enables you to push the food down and around the blade. If you have a blender without a tamper, you will just need to stop periodically to scrape the sides of the container.
3. Next add your bananas, almond extract, and salt to the container. Blend until the bananas are creamy, white, and look like thick frosting. This takes about a minute. The friction of the blades creates heat which will melt your nice cream, so be careful not to over-blend.
4. Now we’re ready to add the cherries and cocoa powder. The frozen cherries will incorporate easier into already blended bananas so make sure you blend the bananas first. Blend the berries and cocoa until the whole mixture is smooth and looks like soft-serve ice cream.

Nutrition Facts

Calories

146.43

Fat (grams)

1.06

Sat. Fat (grams)

0.17

Carbs (grams)

34.36

Fiber (grams)

4.69

Net carbs

29.67

Sugar (grams)

18.06

Protein (grams)

2.64

Sodium (milligrams)

34.71

Cholesterol (grams)

0.00

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators.

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