Friends – it is HOT here in Vancouver right now! ☀️
It’s like we went from extreme cold and rain to extreme heat and sun..but you know what? I’m not complaining. I love summer and everything that comes with it – the longer daylight hours, playing outdoors, and ice cream.
Ohh ice cream.
When we vacationed in Italy last summer, I ate gelato every single day (and sometimes twice a day..shhh…). And fortunately, living in the city there is no shortage of ice cream shops. Especially ice cream shops that have rewards programs which encourage you to come back often.
But in my continuous quest for feeling awesome, I’m trying to keep my ice cream consumption to a minimum. Don’t get me wrong. I still plan on goin’ for the occasional double scoop at D’oro Gelato down the street.
But daily ice cream can’t be a thing this summer 😉
So what’s an ice cream-lovin’ gal to do?
Make nice cream.
What is “nice cream” you ask? It’s ice cream made with frozen bananas. Yes, just frozen bananas.
Nice cream is nothing new – I’ve been seeing it all over the internet the last year or two. But for whatever reason, I never tried making it. So this week, I decided it was time to end that nonsense. Get this girl some nice cream!
As much as I love bananas, I decided I didn’t want just bananas in my nice cream. I love peanut butter-anything, so PB was an obvious addition. I also decided to add medjool dates, not just for the extra sweetness, but also for the texture. A little bit of sea salt would top it all off nicely.
- When you freeze your peeled bananas, chop them into small pieces (see below). Apparently the bigger pieces are hard on your blender.
- Speaking of blender, I used my Vitamix. One article suggested turning the speed to high before turning the Vitamix on. I then used the tamper to shove the ingredients down as they were blending.
I will admit, I was a little nervous at first because it didn’t seem like anything beyond the bottom layer of bananas was going to blend. But a few stirs with a wooden spoon and some patience yielded a delicious treat.
The texture was smooth and creamy, just like regular ice cream. The medjool dates added a nice bit of natural sweetness and a little bit of texture to the smoothness of the banana. And there was just enough peanut butter and sea salt to satisfy the PB addict within me.
All in all, this Salted Date and Peanut Butter Nice Cream is a delicious summer indulgence both your body and mind will feel good about. In fact, I’m eating some as I type this, and I’m feeling pretty fantastic about the situation 😉
You Will Need:
- 4-5 ripe, peeled bananas. Cut into 2-inch chunks and freeze on a foil-lined baking sheet.
- 3 tbsp natural peanut butter
- 1 cup medjool dates (I use Natural Delights Pitted Medjool Dates)
- Dash of sea salt
- Place all ingredients in a high-powered blender or food processor.
- Turn machine to high and use a tamper to push ingredients down to blade. Be patient!
- Serve in your favourite fancy cup and enjoy 😉
Pin it for later!
What are your favourite ingredients to add?
This recipe was sponsored by my partnership with Natural Delights Medjool Dates.