Gluten-Free Vegan Raspberry Banana Nice Cream

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!

Gluten-Free Vegan Raspberry Banana Nice Cream

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.

Ingredients

Here are the clean, real food ingredients I used to make this recipe. Try to use organic if possible.

1. Bananas
2. Raspberries
3. Filtered/Purified Water

That's it! My plant-based vegan Raspberry Banana "Nice" Cream is super easy to make!

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 ¼ cup of water to get the right consistency, but have ½ cup standing by in case you need to add a little more.

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.

 

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.

 

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.

Step 5: Garnish And Serve

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

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.  

 

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 Real Food Vegan™ 14-Day Meal Plan Program with 42 plant-based vegan + gluten-free recipes made with clean, real food ingredients just like this one that you will love!