Banana “Nice” Cream

Everyone and their mother seems to have a recipe for this dessert, so I thought I’d add mine to the echo chamber of the internet! This recipe has been adapted from many others online, the NY Times one, the way I used to watch my old roommate make this when she was dieting, and personal experimentation.

So how is mine different from all the rest? Instead of table sugar I use pure maple syrup.

Why? I was avoiding cane sugar while trying to determine food triggers.

And you kept it? Yes! and trust me, it works.

Banana “Nice” Cream

A fast and easy ice cream substitute that is perfect for summer!
Prep Time 10 mins
Freezing Time 6 hrs
Total Time 6 hrs 10 mins
Course Dessert
Cuisine American


  • Food Processor
  • Freezer
  • Freezer-Safe Container


  • 2 Bananas overripe/browning
  • 1 tbsp Maple Syrup
  • 2 tsp Cocoa Powder Optional
  • 1.5 tbsp Water


  • Slice bananas into half-inch thick slices, freeze for a minimum of two hours
  • Add frozen banana slices to food processor. Add about a quarter inch worth of water to the food processor, around 1.5 tbsp but potentially more based on the size of your food processor.
  • Add maple syrup and cocoa powder (optional) to food processor.
  • Blend in food processor until smooth. If banana slices don't process properly, add more water a tablespoon at a time.
  • Once smooth, transfer to a freezer-safe container.
  • Freeze mixture for a minimum of fours hours. Scoop like ice cream, add any desired toppings, and enjoy!



Vegan, nut free, GF chocolate banana “ice cream” perfect for summer 🥰☀️ #vegan #veganrecipes #nutfree #gf #glutenfree #allergies #foodallergies

♬ Aesthetic – Xilo


You can definitely eat the mixture straight out of the food processor (I have, many times!) but the texture will be closer to pudding than ice cream.
Keyword allergy friendly, banana, chocolate, dessert, easy, fast, ice cream, nice cream, sweet, yummy

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