Peanutbutter / banana nice cream with chocolate and almond topping

This nice cream, like any other nice cream, is suitable for both breakfast and dessert. What’s not to love? Bananas are a great source of potassium which is important for muscle and nerve function.

The bananas have to be frozen before use. It’s a good idea to peel the ripe bananas and break them into smaller pieces and keep them in your freezer in whatever container you have at home. Then they are ready to use for nice cream whenever you are.


3 frozen bananas

½ tsp. peanut butter

1,5 oz / ½ dl almond milk or water.


1 sqaure (approximately 10g) of dark chocolate (70% cacao) (or cacao nibs if you prefer to keep it completely whole food plant-based)


How it’s done:

Put the nice cream ingredients in a food processor and blend until it has a nice creamy ice cream consistency. Put the nice cream in a bowl. Chop the almonds and the chocolate and sprinkle it on top of the nice cream.



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Cherry Nicecream

This nice cream is definitely in my top 3 of amazing nice cream varieties (My favorite is, and will always be, banana/peanut butter with almond/chocolate sprinkles). I eat nice cream almost everyday, and I never get sick of it.

If you haven’t heard about nice cream, it’s an ice cream made entirely out of frozen ripe bananas. How awesome is that? No heavy cream, no eggs, no sugar or oil. Just bananas. Bananas have a high content of pectin, which is why they turn into such a delicious and creamy ice cream. But they have to be ripe before they are frozen.

You’ll need:

3 frozen ripe bananas (Peel them and break them into smaller chunks before you freeze them.)

75g fresh cherries (Don’t forget to pick the stone out)

How it’s done:

Put the frozen bananas and the cherries in a foodprocessor and blend until it’s nice and creamy.

(It’s also very delicious with a bit of chocolate sprinkle on top.