I know most people have been making “Nice” Cream for awhile now but I really think it’s too good not to share. This fresh combination or lemon and raspberry adds a brightness to your traditional banana flavour.
Ok so this is one of those recipes that I know a ton of you have probably already made. I started blending up all sorts of fruit a few years ago and while you get some really nice sorbet type deserts with frozen berries you really can’t beat bananas when it comes to that traditional ice cream texture and flavour.
Now, what I really wanted to do was cherry “nice” cream but I was seriously delusional in thinking that I could just waltz over to the grocery store and find fresh cherries. I figured it’s LA, can’t you find every fruit and vegetable at any time of the year? Well, apparently not, but what they did have were tons of beautiful raspberries so I guess some times we have to make concessions right!
So since my cherry idea was out the window I had to switch gears so in waltzed lemon (not sure where all this waltzing is coming from today but hey, let’s just go with it). I think that lemon and raspberry go really nice together because they both have a level or sweet and tart that in my mind just work. And thankfully, today was not a recipe fail day, this one worked out perfectly, maybe even better than the cherry would have.
So I guess you could say the moral of the story is on those days that you have to change gears just go with it and you may be pleasantly surprised or even discover a new favourite!
prep time 2 minutes
blend time 3 hour
total time 5 minutes
4 frozen bananas
1 tbsp lemon extract
1 tsp white vanilla
1 cup raspberries
In a food processor or Vitamix place frozen bananas and blend until smooth and no chunks remain. Add in lemon extract, vanilla and raspberries then blend for 1 minute until smooth. Serve immediately or store in a plastic container in the freezer.