The Art Of “Nice Cream”
We’ve all seen those gorgeous photos of the triple layered Smoothies, Nice Cream towers, and Acai Bowls so perfectly crafted we attempt to recreate them ourselves. If you’ve tried and failed, we’ve got you covered!
How To Properly Freeze Your Bananas • • •
Step 1: Do not – I repeat, do NOT freeze your bananas with the skin on. It doesn’t come off again! Even when you hack at it with a knife and almost lose a finger!
Step 2: Don’t freeze them when they aren’t ripe. Brown & spotty or not at all. Green or yellow bananas aren’t ready yet and won’t be nearly as sweet or creamy. Not to mention they might give you some digestive issues.
Step 3: For easy blending, slice your bananas into “coins” about ½ inch thick and lay each slice flat on a tray covered with parchment paper and pop them in the freezer. This way you won’t get stuck with a big clump of frozen bananas. Freeze bananas for at least 4-5 hours.
Step 4: If you’ve made extra or just aren’t ready to use them yet… Once they have frozen, dump them into a container, cover and put them back into the freezer until you are ready to turn them into something yummy. Also, a couple of frozen slices of banana makes a great snack with a spoonful of raw Organic Peanut Butter or Almond Butter when you’re craving something sweet and salty!
NOTE: Try not to have your freezer on super duper sub–zero mode. You want your nana’s frozen but you don’t want them to turn into an ice sculpture.
Equipment Department • • •
Be sure to invest in a decent food processor or blender. A cheap low powered blender isn’t going to be able to handle the frozen banana’s, so if you don’t have the means of obtaining a powerful blender like Vitamix, then a food processor is definitely the way to go – try to get one with the strongest motor you can afford, they’re usually not that expensive.
Blend Mode Tricks • • •
If you’re having a bit of trouble getting things moving you may need to pulse a few times and scrap around the sides of the bowl every now and then with a spoon.
Once things get moving, add in a little coconut or almond milk. Just a little though, or just use what the recipe calls for… You don’t want your Nice Cream to completely turn to liquid. Also add in whatever other ingredients need to be blended together according to your recipe at this time!
If you choose to make some extra and are planning to refreeze it for later, just note that it may not stay all nice and creamy. I would recommend only making what you are ready to chow down on, but if you really need to make some ahead of time you could try quickly re-blending it to bring it back to its formerly creamy splendor!
Good luck and “Happi Blending!”
Have your own Nice Cream secrets or disasters you’d like to share??? Comment below to let us know!