Nice Cream (Tropical)
Ingredients:
- 300 g (2 cups) frozen pineapple chunks
- 150 g (1 cup) frozen banana slices
- 120 ml (½ cup) non-dairy yogurt
- 8 g (1 tbsp) beet powder
Equipments:
High-speed blender or food processor
Tamper (optional, for thick blending)
Spatula (for scraping down the sides)
Measuring cups and spoons
Kitchen scale (for gram measurements)
Ice cream scoop
Serving bowls
Features:
20 minutes or less
Gluten-Free
Grain-Free
Soy-Free
Nut-Free
Oil-Free
Refined Sugar-Free
Raw
Nutrition:
.svg){kind=small}
.svg){kind=small}
Keep the fruit frozen solid until the moment you blend — even slightly thawed fruit turns the nice cream into a thin smoothie instead of a scoopable, ice-cream texture.
Instructions:
- Blend: Add 300 g (2 cups) frozen pineapple chunks, 150 g (1 cup) frozen banana slices, 120 ml (½ cup) non-dairy yogurt, and 8 g (1 tbsp) beet powder to a high-speed blender. Blend until completely smooth and creamy, scraping down the sides as needed.
- Serve: Pour into glasses and serve immediately while thick and chilled.
Optional Toppings: Toasted coconut flakes. Fresh mango slices. Chia seeds. A drizzle of agave or maple syrup.
This recipe leans on a handful of key ingredients to get its flavor and texture right. The frozen banana slices adds natural sweetness and a creamy texture. The non-dairy yogurt adds tang and creaminess while keeping the dish light.
Nice Cream (Tropical)
Ingredients:
- 300 g (2 cups) frozen pineapple chunks
- 150 g (1 cup) frozen banana slices
- 120 ml (½ cup) non-dairy yogurt
- 8 g (1 tbsp) beet powder
Equipments:
High-speed blender or food processor
Tamper (optional, for thick blending)
Spatula (for scraping down the sides)
Measuring cups and spoons
Kitchen scale (for gram measurements)
Ice cream scoop
Serving bowls
Features:
Why These Ingredients:
This recipe leans on a handful of key ingredients to get its flavor and texture right. The frozen banana slices adds natural sweetness and a creamy texture. The non-dairy yogurt adds tang and creaminess while keeping the dish light.
Prep:
Keep the fruit frozen solid until the moment you blend — even slightly thawed fruit turns the nice cream into a thin smoothie instead of a scoopable, ice-cream texture.
Instructions:
- Blend: Add 300 g (2 cups) frozen pineapple chunks, 150 g (1 cup) frozen banana slices, 120 ml (½ cup) non-dairy yogurt, and 8 g (1 tbsp) beet powder to a high-speed blender. Blend until completely smooth and creamy, scraping down the sides as needed.
- Serve: Pour into glasses and serve immediately while thick and chilled.
