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    You are here: Home » Recipes » Desserts » Gluten-Free Vegan Raspberry Banana Nice Cream

    Gluten-Free Vegan Raspberry Banana Nice Cream

    Published: Mar 7, 2020 · Last Updated: Jun 2, 2021 by Karielyn Tillman · This post may contain affiliate links · As an Amazon Associate, I earn from qualifying purchases.

    Jump to Recipe Print Recipe

    This Gluten-Free Vegan Raspberry Banana "Nice" Cream is an easy and healthy recipe made with only 3 clean, real food ingredients. It's the perfect plant-based treat made with frozen fruit that can be prepared in under 5 minutes!

    A small decorative white bowl filled with Gluten-Free Vegan Raspberry Banana "Nice" Cream on a white marbled surface with a cream cloth napkin in the background

    Here's Why This Recipe Works

    M top 3 favorite reasons:

    1. Perfect For Breakfast, Post-Workout, Or An Afternoon Treat
    2. Ready In About 5 Minutes
    3. Made With Only 3 Clean, Real Food Ingredients

    You can feel good about making my healthy, plant-based recipe because it's vegan, gluten-free, dairy-free, soy-free, egg-free, oil-free, nut-free, paleo-friendly, contains no refined sugar, and is Medical Medium® compliant.

    Feel Good About What You Eat text graphic

    How To Make This Recipe: Step-by-Step Instructions

    Here is how to make this recipe and I'll show you with step-by-step instructions below.

    Before beginning, you'll need to have about (3) cups of frozen banana pieces ready.

    You can prep these the night before or always keep some on hand to be ready to use.

    Step 1: Gather the Ingredients

    Firstly, you need to make sure you have both frozen bananas and frozen raspberries.

    The frozen bananas should be in 1-2 inch pieces which will make them easier to process in the food processor.

    I do not recommend freezing a whole banana.

    You should only need 1/4 cup of water to get the right consistency, but have 1/2 cup standing by in case you need to add a little more.

    Overhead image of two glass bowls filled with frozen bananas and frozen raspberries

    Step 2: Add All Ingredients To A Food Processor + Process

    Secondly, add all the ingredients to a food processor and process it on the HIGH setting.

    Overhead image of frozen bananas and frozen raspberries in a food processor

     

    Step 3: Stop Halfway Through To Scrape The Sides

    Thirdly, you'll need to stop about halfway through and scrape the sides to help it along.

    You may have a couple of unprocessed banana pieces that you'll want to re-stir so they can fall into the food processor blades.

    Once you've re-stirred it, process it again at HIGH speed.

     

    Overhead image of frozen bananas and frozen raspberries partially blended in a food processor

    Step 4: Continue Processing Until Smooth

    Fourthly, your "nice" cream is ready when it has a thick, smooth texture.

    It shouldn't have any lumps or pieces of frozen banana remaining.

    You'll want to make sure it's creamy and smooth, but take care to not over-process it.

    The more you process it, the more thawed the bananas will become and it will end up like melted soft-serve ice cream.

    Overhead image of smooth and creamy raspberry and banana "nice" cream" in a food processor fully blended

    Step 5: Garnish And Serve

    Lastly, divide the "nice" cream between your serving dishes and top with extra frozen raspberries or freshly sliced bananas.

    Overhead image of a white bowl filled with Gluten-Free Vegan Raspberry Banana "Nice" Cream on a white marbled surface

    Karielyn's Expert Tips + Ingredient Substitutions 

    Here are some of my expert tips to make this recipe perfectly:

    Frozen Bananas. You'll want to use slightly spotted bananas for this recipe since this is where the sweetness will come from. If they are not spotty, the "nice" cream might be too tart from the raspberries. In addition, since the size of bananas vary, you will want to measure the frozen banana pieces to make sure you have at least (3) cups.

    There are two different ways to prep your bananas:

    • Freeze the night before - if you know you want to make this recipe the next day, or have some bananas that are starting to go bad, break them into 1-2 inch pieces and freeze them the night before.
    • Prep after grocery shopping - This is my preferred method and it works great! A couple of days after a grocery trip (and after the bananas just begin to become spotty), we have a "banana packing party". My sons and I form an assembly line and peel all the bananas, break them into 1-2 inch pieces, bag them up, and put them in the freezer. This allows us to use them at a moment's notice. When I get bananas at the grocery store, I either buy 5-6 bunches at a time or buy a case of organic bananas so we always have a lot!

    Raspberries. I used frozen organic raspberries which adds to the thickness of the recipe giving it a soft-serve ice cream texture. Save about (1) tablespoon to garnish the top!

    Water. You want to add just enough liquid to help process it, but not too much because it will have the texture of a drinkable smoothie. I exclusively use filtered/purified water from my Berkey water filter for all my recipes to avoid contaminants in tap water and I highly recommend filtered/purified water, however, you can always use regular water. In addition, you can also use 100% organic almond milk instead of water, in the same amount.  

    Two small decorative white bowls filled with Gluten-Free Vegan Raspberry Banana "Nice" Cream on a white marbled surface with a cream cloth napkin to the side

    Want More Healthy Plant-Based Ice Cream Recipes?

    Check out these:

    • Chocolate Cauliflower Rice "Nice" Cream Smoothie Bowl
    • Blueberry "Nice" Cream
    • Strawberry Ice Cream
    • or my CLEAN DESSERTS Cookbook with 72 plant-based no-bake dessert recipes made with clean, real food ingredients just like this one that you will love!

    Did You Make This Recipe?

    I'd love to hear about it! Please give it a rating and leave a comment below...it would make my day! 🙂

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    Gluten-Free Vegan Raspberry Banana "Nice" Cream

    This Raspberry Banana "Nice" Cream is an easy and healthy recipe made with only 3 clean, real food ingredients. It's the perfect plant-based treat made with frozen fruit that can be prepared in under 5 minutes!
    { Plant-Based | Raw | Vegan | Gluten-Free | Dairy-Free | Soy-Free | No-Cook | No Refined Sugar | Paleo-Friendly | Medical Medium® Compliant }
    5 from 2 votes
    Print Pin Review Save For Later Saved!
    Prep Time: 5 minutes
    Cook Time: 0 minutes
    Total Time: 5 minutes
    Yields: 4 servings
    Calories : 139

    Equipment

    • Food Processor

    Ingredients

    • 3 cups organic banana pieces (frozen, approximately 2 large bananas)
    • 2 1/2 cups organic raspberries (frozen)
    • 1/4 cup water (filtered/purified) (filtered/purified)
    US Customary - Metric

    Instructions

    • Add all ingredients to a food processor and process until creamy and smooth.

    Recipe Notes

    Frozen Bananas. You'll want to use slightly spotted bananas for this recipe since this is where the sweetness will come from. If they are not spotty, the "nice" cream might be too tart from the raspberries. In addition, since the size of bananas varies, you will want to measure the frozen banana pieces to make sure you have at least (3) cups.
    There are two different ways to prep your bananas:
    • Freeze the night before - if you know you want to make this recipe the next day, or have some bananas that are starting to go bad, break them into 1-2 inch pieces and freeze them the night before.
    • Prep after grocery shopping - This is my preferred method when buying bananas in bulk by the case and it works great! Once the bananas are "spotty", peel all the bananas, break them into 1-2 inch pieces, bag them up, and put them in the freezer. This allows us to use them at a moment's notice. 
    Raspberries. I used frozen organic raspberries which adds to the thickness of the recipe giving it a soft-serve ice cream texture. Save about (1) tablespoon to garnish the top!
    Water. You want to add just enough water/milk to help process it, but not too much because it will have the texture of a drinkable smoothie. I exclusively use filtered/purified water from my Berkey water filter for all my recipes to avoid contaminants in tap water, however, you can use regular water. In addition, you can also use 100% organic almond milk instead of water, in the same amount.  
    Serving Size: This recipe will make approximately (4) cups of "nice" cream. Nutritional information is for (1) cup which is (1) serving.

    Nutrition Information

    Serving: 1svg | Calories: 139kcal | Carbohydrates: 35g | Protein: 2g | Fat: 1g | Sodium: 3mg | Fiber: 8g | Sugar: 17g | Calcium: 24mg
    Course:Breakfast
    Cuisine:American
    Recipe Author: Karielyn Tillman
    Did You Make This Recipe?Leave a Rating + Comment Below!
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    Karielyn Tillman

    Hi, I'm Karielyn! I'm the published cookbook author of CLEAN DESSERTS and content creator of The Healthy Family and Home™ website since 2012. I specialize in creating easy, healthy plant-based and Medical Medium® compliant recipes that are gluten-free + vegan and made with clean, real food ingredients that you can feel good about eating.

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