Recipe: Nice Cream with Raspberry Syrup
CBC Life | Posted: February 21, 2019 4:38 PM | Last Updated: February 21, 2019
This banana-based recipe is just as delicious as the real deal
Great for those with who are going dairy-free (or have an allergy), it's a lightened up dessert that your kids will ask for again and again.
Ingredients
Nice Cream:
- 3 large ripe bananas
- 1 tbsp cocoa powder
- 1 tsp coconut oil
- Pinch of salt
Raspberry Syrup:
- 1 bag frozen raspberries, thawed
- ¼ cup water
- Pinch of salt
Preparation
Nice Cream:
Peel each banana and cut into 6 pieces. Place on a cookie sheet in a single layer and freeze until frozen solid, preferably overnight. Place frozen bananas in food processor with cocoa powder, coconut oil and salt.
Pulse the bananas a few times to help break them up, scrape down the sides and continue processing. The bananas will go from crumbly to gooey to smooth! Transfer the nice cream to an airtight container and freeze for at least two hours before serving.
Vanilla option: Replace cocoa powder with 1 tsp pure vanilla extract.
Raspberry Syrup:
Puree thawed raspberries with water until smooth, strain out seeds. Combine raspberry puree with other ingredients in a small pot and bring to a simmer over medium heat. Reduce until thickened, 15-30 minutes. Cool to room temperature and store in an airtight container in the fridge.