nice cream Archives - Forks Over Knives

Vegan Ube Ice Cream

Cleodia Martinez — Mon, 21 Aug 2023 18:39:54 +0000

Ube, aka purple yams, are a popular ingredient in Filipino cuisine and make for an eye-catching treat that instantly brings a smile to your face. This frosty vegan ice cream blends the colorful spuds with maple syrup, vanilla, and plant-based milk to create a delicious earthy-sweet flavor that will leave you licking your fingers for every last drop. Feel free to include the optional frozen banana to create a creamier texture so your nice cream resembles halo-halo, another classic Filipino dessert with a custardy composition. Sprinkle each scoop with shredded coconut to get a taste of island life with each scrumptious bite.

For more nice cream recipes, check out these tasty ideas:

Strawberry Nice Cream Sundaes
Caramelized Pineapple Nice Cream
Mexican Chocolate Nice Cream
Or take a look at our full collection of nice cream recipes

Yield: Makes 2 cups

2 medium ube (purple yams), peeled and quartered
½ of a banana, frozen (optional)
½ cup unsweetened, unflavored plant-based milk
¼ cup pure maple syrup
2 teaspoons pure vanilla extract
Lemon juice, to taste
2 teaspoons shredded coconut, toasted (optional)

Instructions

Place yams in a medium saucepan; add enough water to cover. Bring to boiling; reduce heat. Simmer, uncovered, 15 minutes or until very tender; drain. Spread evenly on a parchment-lined baking sheet. Freeze at least 4 hours.
Transfer yams to a blender. Add frozen banana (if using), the plant milk, maple syrup, vanilla, and lemon juice. Cover and blend until smooth.
Spoon nice cream into bowls and top with shredded coconut (if using).

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Banana Nice Cream with Easy Peach Compote

Ellen Boeke — Mon, 14 Aug 2023 17:28:45 +0000

Your freezer does most of the work for this scrumptious banana nice cream recipe so you can sit back, relax, and enjoy a sweet treat with minimal effort. While the creamy vanilla-infused base chills in the icebox, you can easily whip together the saucy peach compote so it’s ready for serving. Maple syrup adds extra sweetness while fresh mint leaves deliver a cooling herbal flavor to balance out the juicy fruit. The sweet-tart flavor of yellow peaches is ideal for the no-cook compote, but any ripe peaches (or nectarines) will work. Simply top each scoop of nice cream with the compote, and dig in!

For more vegan peach desserts, check out these tasty ideas:

Peach-Cranberry Cobbler
Grilled Peaches with Basil-Peach Nice Cream
Mini Peach Tarts
Peach Upside-Down Cake with Whole Grain Flour
And check out our full collection of vegan peach recipes!

Yield: Makes 4 cups

6 bananas
1 teaspoon pure vanilla extract
2 medium ripe yellow peaches, unpeeled and diced (2 cups)
1 tablespoon pure maple syrup
2 teaspoons lemon juice
6 leaves fresh mint, finely chopped (optional)

Instructions

Line a baking sheet with parchment paper. Slice bananas into 2-inch chunks and place on prepared baking sheet. Freeze at least 6 hours.
In a food processor or high-power blender puree frozen bananas and vanilla just until smooth. Transfer to a freezer-safe container. Freeze at least 4 hours.
For peach compote, in a small bowl mash ¾ cup of the peaches. Add the remaining diced peaches, the maple syrup, lemon juice, and mint (if using). Stir gently.
To serve, divide nice cream evenly among bowls and top with peach compote.

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Pineapple Sherbet

Del Sroufe — Fri, 16 Jun 2023 17:48:47 +0000

Inspired by his grandmother Florence, a big sherbet fan who served it often for dessert, Chef Del Sroufe created this healthy version of his favorite sherbet flavor, pineapple. The tangy fruit is balanced out by blending it with creamy banana, sweet maple syrup, and citrusy lemon zest. Each spoonful of this delicious treat tastes like frozen sunshine, and the bright flavors are enhanced further with a sprinkling of fresh mint. Feel free to drizzle extra maple syrup over the top of each serving if you want to indulge your sweet tooth a little more. Additional topping ideas include chopped basil, if you’re going for a more savory route, or slivered almonds, shredded unsweetened coconut, or pumpkin seeds!

From Chef Del’s Better Than Vegan

For more fruity nice cream recipes, check out these tasty ideas:

Grapefruit Nice Cream with Maple-Pecan Skillet Granola
Strawberry Nice Cream Sundaes
Grilled Peaches with Basil-Peach Nice Cream
Or take a look at our full collection of nice cream recipes

Yield: Makes 5 cups

3 bananas, sliced
1½ cups chopped pineapple
½ cup well-chilled unsweetened, unflavored almond milk, plus more as needed
2 tablespoons pure maple syrup (optional)
Zest of 1 lemon
Chopped fresh mint (optional)

Instructions

Spread sliced bananas and chopped pineapple on separate baking sheets. Freeze 2 hours or until fruit is hard.
In a food processor combine frozen bananas, almond milk, maple syrup (if using), and lemon zest. Puree until thick and creamy, adding more milk as needed to get a creamy consistency. Add the frozen pineapple; pulse until well incorporated. Serve immediately. If desired, drizzle with additional maple syrup and sprinkle with mint.

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Grapefruit Nice Cream with Maple-Pecan Skillet Granola

Ellen Boeke — Thu, 05 Jan 2023 19:00:37 +0000

This pretty-in-pink nice cream gets its rosy hue from grapefruit and strawberries to create a decadent dessert that’s equal parts creamy and refreshing. A homemade maple-pecan granola adds delicious crunch to the frosty treat and transforms this simple recipe into an eye-catching way to end the evening. Feel free to add a dollop of Aquafaba Whipped Cream to make this dessert extra fancy!

For more fruity nice cream recipes, check out these tasty ideas:

Yield: Makes 3 cups nice cream + 1½ cups granola

1 cup rolled oats
¼ cup coarsely chopped pecans
3 tablespoons pure maple syrup
1 tablespoon flaxseed meal
2 teaspoons pure vanilla extract
Pinch of fine sea salt
2 cups pink grapefruit supremes
2 cups strawberries, hulled
¼ to ½ cup unsweetened, unflavored plant-based milk

Instructions

In a large skillet cook oats and pecans over medium 3 to 4 minutes or until toasted, stirring occasionally. Stir in 2 tablespoons of the maple syrup, the flaxseed meal, and ½ teaspoon of the vanilla. Cook 2 to 3 minutes more or until well coated and golden brown, stirring constantly. Spread on foil; sprinkle with a pinch of salt. Let cool. If necessary, break into clusters.
In a food processor or high-speed blender combine grapefruit supremes, strawberries, ¼ cup milk, the remaining 1 tablespoon maple syrup, and the remaining 1½ teaspoons vanilla. Cover and process until smooth, stopping and scraping sides of container as needed and adding milk as needed to make creamy.
Transfer to a 2-quart baking dish. Cover; freeze 4 hours or until firm. Break up mixture with a fork; place in food processor half at a time. Process 30 seconds or until smooth. Transfer to a freezer container. Cover and freeze 6 to 8 hours or until firm. (Or freeze mixture in a 1½- to 2-quart ice cream maker according to manufacturer’s directions. Transfer to a freezer container and freeze 2 to 4 hours.) Let stand at room temperature 5 minutes before serving. Serve topped with granola.

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Blooming Baked Apples with Cinnamon Nice Cream

Nancy Macklin, RDN — Thu, 15 Sep 2022 17:25:57 +0000

These show-stopping baked apples feature all the best flavors of fall: Sweet apples, tart cranberries, earthy walnuts, and warming cinnamon. While they might look complex to make, a few simple knife strokes produce the beautiful blooming look that even the most inexperienced chef can master. The crumbly granola topping offers a delightfully crunchy contrast to the soft fruit and frosty nice cream that’s served on the side. You can think of this dessert as a deconstructed apple pie that preserves all the delicious flavors without any flour or added fat! To make this recipe gluten-free, make sure to use certified gluten-free oats.

Tip: Use baking or multipurpose apples, such as Granny Smith, Gala, or Jonathan, which are more tender after baking.

For more apple desserts, check out these tasty ideas:

Yield: Makes 4 blooming apples + 2 cups nice cream

4 medium apples
¾ cup rolled oats
¼ cup dried cranberries
2 tablespoons chopped walnuts
2 tablespoons apple cider
2 tablespoons pure maple syrup
2 teaspoons ground cinnamon
3 medium ripe bananas, cut into 1-inch chunks and frozen at least 2 hours
1 teaspoon pure vanilla extract

Instructions

Preheat oven to 350°F. Using a melon baller, core apples but do not cut through the bottom of the apples. Cut each apple into 8 segments, leaving them attached at the bottom. Place apples in a 2-quart baking dish. Add ½ cup water to bottom of the dish. Cover tightly with foil. Bake 30 minutes or until apples are tender. Use a spoon to remove some water from the bottom of the dish.
In a small bowl stir together the next five ingredients (through maple syrup) and 1 teaspoon of the cinnamon. Spoon into centers of baked apples. Bake, uncovered, 15 to 20 minutes more or until apples are very tender.
Meanwhile, for nice cream, in a food processor combine frozen bananas,the remaining 1 teaspoon cinnamon, and the vanilla. Process until smooth and creamy, stopping processor a few times to scrape down sides. Serve immediately for soft-serve. For firmer nice cream, transfer mixture to an airtight freezer-safe container; freeze 1 to 2 hours.
Serve each apple with a scoop of Cinnamon Nice Cream.

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Strawberry Nice Cream Sundaes

Katie Simmons — Thu, 04 Aug 2022 17:20:38 +0000

This vegan nice cream sundae is a delicious and decadent dish to finish off your day. The luscious strawberry nice cream base is paired with a warm strawberry-apple compote and crunchy toasted almonds. Naturally sweetened with good-for-you ingredients, this frosty treat is a healthy indulgence when you have a hankering for dessert. Feel free to switch up the toppings by adding some homemade Aquafaba Whipped Cream to really take this recipe to the next level of yum.

From plants-rule.com

Yield: Makes 4 sundaes

¼ cup sliced almonds
8 oz. fresh strawberries, hulled and halved (1½ cups)
1 apple, cored and chopped
2 teaspoon tapioca starch
1 teaspoon fresh lemon juice
2 teaspoons pure vanilla extract
1 tablespoon pure maple syrup (optional)
3 bananas, peeled, frozen, and sliced
1 cup frozen strawberries
1 cup unsweetened, unflavored almond milk

Instructions

Preheat oven to 350°F. Spread almonds on a baking sheet. Bake 8 to 10 minutes or until golden brown. Let cool.
For compote, in a medium saucepan combine fresh strawberries, apple, tapioca starch, lemon juice, vanilla extract, maple syrup (if using), and ½ cup water. Bring to boiling; reduce heat. Cover and simmer 10 minutes. Remove from heat; cool slightly.
For Strawberry-Banana Nice Cream, combine bananas, frozen strawberries, almond milk, and remaining teaspoon of vanilla extract in a high-speed blender or food processor. Cover and blend until creamy and thick. Serve immediately or transfer to a 1-quart container and store in the freezer up to 1 week.
To serve, spoon Strawberry-Banana Nice Cream into serving glasses. Top with compote; sprinkle with toasted almonds. Serve immediately.

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Tricolor Nice Cream Cupcakes

Darshana Thacker Wendel — Thu, 28 Jul 2022 17:16:56 +0000

Here’s a fun and creative way to serve nice cream: Layer three different flavors in cupcake molds for rainbow-hued nice cream cupcakes. Colorful stripes of mango, banana, and berries give these frosty treats an eye-catching aesthetic that’s ideal for impressing guests at a dinner party. Top each cupcake with extra berries or even a sprinkle of granola to get a salty-sweet flavor profile. Feel free to make this recipe in advance because they’ll keep for two to three weeks in the freezer!

Tip: The volume of cupcake molds can vary, but they generally range from ⅓ to ½ cup each. If your pan or individual cups are larger, you’ll get six creamcakes; if they are smaller, the recipe will yield about nine.

Check out more of our unbelievably easy, unbelievably tasty nice cream recipes!

Yield: Makes six 2½-inch cupcakes

2 cups frozen mixed berries
2 medium bananas, each cut into 2 or 3 pieces and frozen
2 cups frozen mango chunks

Instructions

Arrange six silicone cupcake molds on a rimmed baking sheet. Place berries in a blender; cover and blend until smooth. Working quickly so berries don’t thaw, pour berry puree into cupcake molds, filling each mold one-third full. Transfer baking sheet to the freezer.
Thoroughly rinse blender pitcher, then add frozen bananas; cover and blend until creamy. Remove baking sheet from freezer and divide banana puree evenly among cupcake molds, filling them no more than two-thirds full. Return to freezer.
Place frozen mango in blender (there’s no need to rinse the blender unless desired). Blend until creamy and smooth. Remove baking sheet from freezer. Divide mango puree evenly among cupcake molds. Cover molds with a second baking sheet or with plastic wrap. Freeze at least 6 hours or until set. Unmold just before serving. If desired, top with additional frozen mixed berries.

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18 Nice Cream Recipes for Hot Summer Days

Megan Edwards — Fri, 15 Jul 2022 17:18:14 +0000

Beat the heat with these frosty treats that are entirely plant-based and oh-so-delicious. Nice cream is made by blending frozen chunks of banana to get a creamy, custard-like texture for a vegan equivalent of soft serve ice cream. Tons of scrumptious flavors can be built from this base by adding more ingredients such as frozen berries, spices, nuts, or cocoa powder. When you’re craving a frozen dessert that tastes decadent without being detrimental to your health, nice cream is without a doubt the way to go. Check out our recipe round up to get a jump-start on your summer nice cream fix!

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Pumpkin Ice Cream

Carla Christian, RD, LD — Wed, 06 Oct 2021 17:08:40 +0000

Enjoy your favorite fall flavors with this simple and refreshing pumpkin ice cream that’s totally vegan. Even though tofu might not be the first thing that comes to mind when you think of ice cream, it makes this recipe lusciously creamy and perfectly scoopable. Top a bowl of this frozen dessert with some Aquafaba Whipped Cream, crushed walnuts, and an extra drizzle of maple syrup.

Yield: Makes 3 cups

¼ cup pure maple syrup
2 tablespoons finely chopped pitted whole dates
1 15-oz. can pumpkin
1 14-oz. package firm, light silken-style tofu
1 teaspoon pure vanilla extract
½ teaspoon ground cinnamon

Instructions

In a small saucepan bring maple syrup and dates just to boiling. Remove from heat. Cover and let stand for 20 minutes.
In a blender or food processor combine date mixture and the remaining ingredients. Cover and blend or process until smooth. Transfer to a bowl; cover and refrigerate 4 to 24 hours.
Freeze chilled mixture in a 1½- or 2-quart ice cream maker according to the manufacturer’s directions. Serve immediately for a soft-serve ice cream or freeze at least 2 hours for a scoopable ice cream.

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Caramelized Pineapple Nice Cream

Mary Margaret Chappell — Mon, 30 Aug 2021 17:11:19 +0000

Dig into this sweet treat that blends caramelized pineapple chunks with frozen bananas for an intensely delicious nice cream. The creamy, soft-serve texture perfectly highlights the notes of roasted tropical fruit and takes care of your dessert cravings without the unhealthy ingredients. For extra pineapple goodness, roast additional pineapple chunks to chop, chill, and sprinkle over the top. Bon appétit!

Yield: Makes 1 quart

1 lb. fresh or thawed frozen pineapple chunks
2 cups frozen banana pieces (2 large bananas)
5 tablespoons unsweetened, unflavored plant-based milk

Instructions

Preheat broiler. Spread pineapple chunks on a large baking sheet and broil 5 to 8 minutes or until deeply browned on the edges, turning once or twice. Cool; transfer to a parchment-lined baking sheet. Freeze until solid.
In a high-speed blender or food processor combine pineapple and banana pieces; pulse on low to medium-low until crumbly, stopping and scraping down sides once or twice. Add milk; blend continuously 30 seconds to 1 minute or until smooth and creamy, adding more milk if needed.
Serve immediately or transfer to a 1-qt. container and store in the freezer up to 1 week.

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