This Raspberry Almond Swirl Nice Cream features a swirl of a thick raspberry and almond blended smoothie and a vanilla blended smoothie. Even though the base of this recipe is overripe frozen bananas and frozen raspberries; the result is super creamy, healthy, and indulgent. So let's put those overripe bananas on your counter to good use and get swirling.
What makes this Vegan Raspberry Almond Swirl Nice Cream so amazing?
I have been in the market for a good vegan ice cream for a while, but kept falling short. The store bought versions were first and foremost, super expensive. Eight freaking dollars for a pint of ice cream? No thank you. But, secondly, the store bought versions were also very unhealthy and full of random ingredients. So, off to the kitchen I went to make my own healthy version of vegan ice cream. As I was creating this recipe I made sure to make the end product taste as little like banana as possible. Because, let's be real, we aren't looking for yet another banana smoothie recipe. I also didn't want this to taste like coconut either, so coconut milk was out of the question. Ideally, the perfect vegan ice cream would be made using a nut/oat milk base. But, that is still in the making! So, this frozen fruit base will have to do for now.
Don't worry though, this recipe tastes more like raspberry and almond than it does banana. Though, if you need a little more convincing on this delicious vegan ice cream, here are a few more reasons this nice cream is the bomb dot com (I know, we should have left that saying in the 90s):
- Heckn' healthy
- Thick and scoop-able
- It's super simple
- A delicious way to use up overripe bananas that isn't banana bread
- Great alternative for those with overdramatic intestines (aka lactose intolerant)
- Satisfying and filling
- Fantastic source of essential nutrients
- CHEAP!
Tips, tricks, and modifications.
Store in an airtight container. If you don't store it in an airtight container the nice cream will become hard as a rock. You'll just be left with one giant ice cube.
Before scooping leave out on the counter for a few minutes. This will make the nice cream much easier to scoop.
Do I have to use almond extract? If you want the almond taste, yes. Simply adding almonds to the nice cream isn't enough to add a noticeable flavour. The extract also serves as an agent that stops the nice cream from crystallizing in the freezer. Thus, making it much more soft and creamy.
Use very overripe bananas. The more black and spotty, the better!
Use a food processor or high powered blender. You'll get the best results using a food processor, but a high powered blender works too! Just make sure to pulse it instead of blending on high right off the bat.
Can I use something other than bananas? You could try freezing your favourite dairy free milk in an ice cube tray and then blend that in place of the frozen bananas. But, I can't guarantee it will turn out as good!
Check out some other plant based recipes:
Dark Chocolate and Peanut Butter Hummus
Crispy Oven Baked French Fries
Please leave me a comment if you made this recipe and don’t forget to share a picture of your creation with @Fiftyshadesofyumm on Facebook and Instagram using #Fiftyshadesofyumm.
ENJOY AND HAPPY COOKING!
Recipe
Raspberry Almond Swirl Nice Cream
Equipment
- Food processor or high speed blender
Ingredients
Raspberry Almond Layer
- 1 Large Frozen Banana
- 1 Cup Frozen Raspberries
- 1 teaspoon Almond Extract
- ¼ Cup Plant Based Milk
Vanilla Layer
- 2 Large Frozen Bananas
- 1 teaspoon Vanilla Extract
- ¼ Cup Plant Based Milk
- Frozen Raspberries for topping
- Crushed Almonds for topping
Instructions
Raspberry Almond Layer
- Put the banana, raspberries, almond extract, and plant based milk in a food processor ot high speed blender and pulse until the ingredients are starting to mix and become a smooth consistency. Finish by blending on high for a few minutes until everything is completely blended together and smooth.
Vanilla Layer
- Put the bananas, vanilla extract, and plant based milk in the food processor or blender and pulse again until smooth and well combined.
- Add the finished raspberry almond mixture to a freezer safe airtight container and then layer the blended vanilla mixure on top. Mix using a spoon creating a swirl effect.
- Top with whole frozen raspberries and crushed almonds.
- Freeze for 1 hour before serving. Leave out on counter for a minute or two before scooping if the ice cream is too hard.
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