Banana-Coconut Nice Cream with White Chocolate

Preparation

Peel the bananas, cut them into pieces, and freeze them for at least 4 hours -ideally overnight. The riper the bananas, the sweeter and creamier the "nice cream" will be. Place the frozen banana pieces in a high-speed blender and blend until the mixture reaches a smooth, creamy consistency. If your blender needs a little help, you can add a small splash of unsweetened plant-based milk or water. Add the myAROMA Coconut and myAROMA White Chocolate flavorings. Blend briefly again, then taste. Gently fold the chocolate chips into the finished nice cream. Reserve a few chips for garnishing. Scoop the nice cream into bowls and garnish as desired with fresh blueberries, shredded coconut, chocolate chips, and a little fresh mint. Nice cream tastes best immediately after blending; that’s when it’s wonderfully creamy and reminiscent of soft-serve ice cream. 

Tip: Flavors often seem more muted in very cold foods. So, if necessary, add the flavoring drop by drop until you reach your desired intensity.

Banana, coconut, and white chocolate make a perfect dessert combination. The natural creaminess of the banana meets exotic coconut and a delicate hint of chocolate. Best of all: you don’t need an ice cream maker or complicated ingredients.