I Scream For Nice Cream

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recipes / snacks


It’s December: the temperature in London has dropped dramatically, cars are beginning to go icy overnight, hats, scarves and gloves have become a must and yet this weekend I made banana nice cream.

For those of you that aren’t Instagram foodies, banana nice cream or ‘nana’ ice cream is dairy-free, FODMAP-free and completely guilt-free ice cream made from – you guessed it – bananas. This makes it perfect for us fodmappers who have to avoid regular ice cream due to its lactose content. Being completely indecisive about which flavour to try out, I ended up making three varieties and they were all delicious.

Chocolate and Almond Banana Nice Cream


  • 2 bananas
  • ¼ cup almond milk
  • ½ tbsp cacao
  • ½ tbp almond butter

It’s essential that the bananas you use are frozen. So peel them, cut them into pieces and pop them in the freezer overnight. Take them out of the freezer about 10 minutes before use so they’re easier to blend.


Put the frozen bananas into a food processor and blend away. When the bananas begin to break down, add almond milk for a creamier consistency. Then add the cacao powder (cocoa powder would work as well) and almond butter.


Be sure not to overblend the mixture or it will become too liquid-like. When mixed together, put the ice cream into a bowl. Top with whatever you fancy – I chose to use roasted almonds, shredded coconut and pomegranate seeds.


Vanilla and Coconut Banana Nice Cream


  • ¼ cup almond milk
  • 2 bananas
  • 1 tsp vanilla extract
  • 2 tbsp shredded coconut

Start off by shredding the coconut. I used a regular cheese grater and also grated some dark chocolate at the same time to use as toppings.


Place the bananas in the food processor, adding almond milk after about 1 minute, as above. Then add the vanilla extract and shredded coconut.


When ready, put in a bowl and add your toppings.


I went for pumpkin seeds, chia seeds, pomegranate seeds, grated chocolate and coconut – so yummy!


Raspberry and Chia Seed Banana Nice Cream


  • 2 bananas
  • ¼ cup almond milk
  • 1 cup raspberries
  • 1 tbsp chia seeds

Blend the frozen bananas and almond milk in the same way as above. Then add the raspberries and chia seeds and blend again.


I had to get a close-up of this pretty pink colour!


I added both grated and chopped dark chocolate and pomegranate seeds as my toppings.


With all three flavours ready, this called for a family tasting session. The votes were counted and whilst all the varieties were enjoyed, the raspberry and chia seed flavour was the overall winner! The raspberries really mask the banana flavour and give it a fresh, fruity taste.

Which flavour would you go for?


Enjoy and remember – it really is never too cold for banana nice cream!


The Author

Low FODMAP│IBS│Low Lactose│Low Gluten│Low Fructose

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