Nice cream is a delicious whole food, plant-based alternative to ice cream. In this recipe, four unique flavors meld to create a palate-pleasing blend. Bananas provide a creamy base for rhubarb’s tartness, cinnamon’s spice, and date syrup’s sweet tanginess. This delectable dish is equal parts tasty and nutritious, so it’s great any time of day — even breakfast (think smoothie bowl).
Whole-Food, Plant-Based Spotlight
This simple recipe is easily customizable and works well with a variety of flavors. Get creative and try this recipe with fun fruits like mangoes and peaches or tasty flavors like snickerdoodle, chocolate cocoa, or vanilla.
How to Make Rhubarb Banana Nice Cream
Step 1: Heat and Chill
Place the rhubarb, water, and date syrup into a small sauce pan and place over medium heat for 15 – 20 minutes or until the liquid has been reduced by half and has a syrupy consistency. Remove to a heat safe container and chill completely.
Step 2: Blend cashew milk and cinnamon
Place the cashew milk and cinnamon stick into the Vitamix container and secure the lid. Start the blender on its lowest speed, then quickly increase to its highest speed and blend for 60 seconds.
Step 3: Add banana
Add the sliced banana to the container and secure the lid. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 45 seconds using the tamper to press the ingredients toward the blades.
Step 4: Combine mixtures
Remove the banana nice cream to a bowl and pour the chilled rhubarb mixture over the nice cream. Fold the rhubarb mixture into the banana mixture carefully to create nice, swirled ribbons of flavor and color. Chill for 2–3 hours in a freezer, stirring every hour until frozen.
Right after it’s made, nice cream has a soft serve texture. Place the mixture in the freezer for a more scoop-friendly, traditional consistency.