Description
Introducing this creamy vanilla bean nice cream. Think creamy silky texture, intense vanilla bean flavor, coupled with a super thick ice cream consistency. Could nice cream get any better?
Ingredients
Scale
Vanilla Bean Nice Cream | With Banana
- 2 medium frozen Bananas ((cut into small pieces so it's easier for the blender))
- 1 cup frozen Nut Milk cubes ((see notes))
- 1 scoop Vanilla Protein powder
- 1 tbsp Sunflower Butter
- ½–⅔ cup Cashew milk
- 1 tsp Vanilla extract OR ½ a Vanilla bean scraped out
- ¼ tsp Pink Himalayan Salt
- 5–6 drops liquid Stevia ((optional, use only if you want it sweeter))
Vanilla Bean Nice Cream | Without Banana
- 3 cups frozen Nut Milk cubes ((see notes))
- 2 gooey Medjool dates, pitted
- 1 scoop Vanilla protein powder ((I use Sun Warrior protein))
- 1 tbsp Sunflower Butter
- ½–⅔ cup Cashew milk ((use more as needed, don't break your blender))
- 1 tsp Vanilla extract OR ½ a Vanilla bean scraped out
- ¼ tsp Pink Himalayan Salt
- 5–6 drops liquid Stevia ((optional, use only if you want it sweeter))
Instructions
- Simply add all of the ingredients into a blender and blend on high, tamping down as needed to mix everything. You may need to add in extra cashew milk to get the mixture to blend. Continue to blend for about 2 minutes until the nice cream has fluffed up and looks super smooth and creamy.
- Add the nice cream into a bowl and top with cacao nibs and granola. Enjoy!
Notes
*Frozen cashew milk cubes are basically just ice cubes but using cashew milk instead of water. It helps make the nice cream thicker and creamier without adding loads of banana. To make them, simply pour cashew milk into an ice cube tray and freeze overnight. Then measure out the amount you need for the recipe. Usually 1 cup of cashew milk will yield 3 cups of frozen nut milk cubes. P.S. You can use any type of creamy plant milk to make these frozen nut milk cubes.