Berry Nice Cream

Ingredients

Instructions

1. 1

   Set out a food processor or high-speed blender. If the fruit is rock-hard, let the frozen mixed berries and frozen banana sit at room temperature for 2-3 minutes so the blades can catch more easily without needing extra liquid.

2. 2

   Add the frozen mixed berries, frozen banana, coconut milk, vanilla extract, maple syrup, and fine sea salt to the processor. Blend, scraping down the sides as needed, until the mixture changes from crumbly to smooth and creamy, 1-3 minutes. Add only a splash more coconut milk if absolutely necessary; keeping the liquid minimal gives the thickest, scoopable texture.

3. 3

   Taste and adjust sweetness if desired, then serve immediately for a soft-serve texture. For a firmer nice cream, transfer to a chilled container and freeze for about 5 minutes before scooping.

4. 4

   Scoop into bowls and top with fresh berries and toasted coconut flakes, if using. Serve straight away before it melts.

Nutrition per serving

Notes

• •For the creamiest result, use very ripe bananas before freezing; they blend sweeter and smoother.
• •A food processor usually gives a thicker texture than a blender because it needs less added liquid.
• •Swap mixed berries for only strawberries, raspberries, or blueberries if you want a more distinct berry flavor.
• •If making ahead, freeze in a shallow container and let it stand 10-15 minutes before scooping, as it will harden more than traditional ice cream.

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