I’m not sure how or when the term “nice cream” originated but it is very fitting as it is a lot nicer to your body ( especially to those with dairy allergies) than your average store bought ice cream…..sorry Hagen Daz.
The majority of my recipes require certain elements that fit our family’s lifestyle in order for me to be interested in making them. Nutritious ingredients are at the top of the list. I want my food to serve a purpose other than making me feel full.
Second, and sometimes depending on our busy schedule it’s at the top of the list is time; how long is this meal going to take me to cook it? I think this is where poor food choices tend to creep into our lives. When we’re busy we tend to lean toward the nutrient deficient foods that after awhile leave us in a state of sub optimal health.
Lastly but also equally important is taste. Yes, food that is healthy can be quick, easy and tasty too; it takes thinking outside the box sometimes and letting go of the cultural norms of when and how to eat our foods. I think some of you have already realized that its ok to have a satisfying smoothie for dinner instead of steak and potatoes or burger and fries. The smoothie is quicker to make and can be just as satisfying…..plus it’ll be easier on your digestion!
As you incorporate more of these nutrient rich foods into your diet, your taste buds start to change and that frozen pizza will start to taste a lot like the cardboard it was packaged in.
On to dessert…..or breakfast! My kids will tell you that one of moms favorite sayings is ” this is breakfast worthy”. This is another dessert recipe that is also worthy of being a part of breakfast, just top with some hemp hearts, chia seeds, and granola.
This Mango Nice Cream is a REAL treat, it taste delicious and it will love you back!
A food processor will work great but it will require a few more stops to scrape down the sides than if you were using a high speed blender.
Mango Nice Cream
Prep time: 5-10 min with optional freeze time of 1-2 hours
Serves: 2-3 small servings
2 1/4 cups of frozen mango chunks
1 frozen banana, chopped ( the riper your banana is, the more sweetness it will add)
1/2 cup of full fat coconut milk
1 tsp stevia
1/2 tsp pure vanilla
Place all your ingredients into a high speed blender or food processor. Add your liquids first if using a blender. Blend or pulse to get things going, then blend on high speed, stopping every so often to make sure there aren’t any chunks; this may take some elbow grease but its worth it! Once you have the desired consistency, scoop it out into a lined pan then place a layer of parchment paper on top of the nice cream; making sure that it is touching so that ice crystals do not form. Place in the freezer for 1-2 hours to firm up. Or, you could just eat the whole thing right away 🙂