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The following recipe is for a basic, vanilla nice cream that I make quite often and find perfectly satisfies my cravings for real ice cream.
~4 fresh bananas, cut into bite-size pieces and frozen (overnight) ~1 cup of raw cashews (unsalted, unroasted) ~1 tsp pure vanilla extract ~1 – 1 1/2 cups of unsweetened, plain almond milk (or other milk alternatives) ~1/2 cup vegan chocolate chips ~2 tbsp organic honey (or other natural sweeteners) ~Take your bananas, peel them, and cut them into bite-size pieces; place them in a freezer-safe bag, put them in your freezer, and allow them to set overnight or until frozen ~Using a bowl or cup filled with water, soak your cashews for at least 8 hours (or overnight) ~Remove your frozen bananas from the freezer and rinse your cashews ~In a blender or food processor, combine your bananas, cashews, almond milk, vanilla extract, and honey, and blend together until completely smooth ~In a freezer-safe container, pour the blended banana mixture in and stir your vegan chocolate chips into the mixture; lightly tap the container against your counter to ensure the mixture is even ~Place the container in your freezer and let the nice cream set for at least 8 hours (or longer if necessary) ~To serve, remove the nice cream from your freezer 15-20 minutes prior to consuming, then enjoy!
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This doesn’t necessarily mean you’re actually intolerant, but it can make eating certain (delicious) foods, such as ice cream, a real pain in the gut (see what I did there? As an alternative to dairy-based ice creams, many people have turned to the popular DIY “nice cream” trend, which entails making ice cream from frozen bananas that, when blended, have an ice cream-like texture.
Personally, I’m a huge fan of nice cream and love making different flavor combinations with it, but if you’ve never made it before, a simple recipe is all you need to get started – and you can easily customize it with add-ins and healthy toppings.
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