Mango + Banana Nice Cream

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This is not ice cream (hence nice cream), let’s not get carried away here. However, given the fact that this nice cream has only two ingredients and both of them are fruits, it tastes pretty damn good! That’s right, you read correctly. Two ingredients, neither of them dairy or sugar. It’s pretty remarkable what you can do with real food, eh!

This nice cream recipe is what I call a ‘foundation recipe’, meaning the basic technique can be applied to an endless amount of possibilities. All you need to do is play with the ingredients. You can, for example, swap mangos for kiwi, guava, or passion fruit. You can totally dust in some cacao powder or add a splash of organic maple syrup. Heck, you can even add a scoop or two of your favorite protein powder. That’s right! Now you can have your abs and eat your nice cream too! As long as you’ve got the frozen bananas, you should be in the clear!

Perhaps the best part of this recipe is that you don’t need a specialty ice cream maker. You will, however, need a food processor or high-powered blender. I made it in my Kichen-Aid food processor (shown in pics), which I like and recommend. You can purchase one here if you’re in the market: http://amzn.to/2cO8j1T 

Like my recipe for Seared Ahi Tuna with Mango Avocado Salsa, this recipe was developed for my friends at Men’sFitness.com. 

Give this recipe a go and let me know what you think in the comments below!

Cheers,

Ronny

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INGREDIENTS:

5 bananas – peeled and cut into slices

3 mangos – peeled and diced

 

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METHOD:

1. Place sliced banana into freezer-safe container or zip-top bag. Freeze overnight.
2. The next day, place the frozen banana slices into a high-powered food processor or blender and pulse until crumbly. Set the food processor to low and blitz until smooth. Stop the machine and add-in the diced mango. Blitz on low speed until smooth.
3. Serve immediately or transfer to a loaf pan, cover with plastic wrap and place back in the icebox. If refreezing, remove 15 minutes prior to serving.

 

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**Full Disclosure: this post contains affiliate links that help me to support my food blogging.

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