CREAMY CHERRY VANILLA NICE CREAM DESSERT
This Creamy Cherry Vanilla Nice Cream Dessert transforms four simple ingredients into a luxuriously creamy frozen dessert that rivals traditional ice cream. The frozen cherries and banana blend into a smooth and velvety base, while almond milk ensures perfect scoopability without any dairy. A hint of vanilla extract deepens the flavour, complementing the natural sweetness and tartness of the fruit. This Creamy Cherry Vanilla Nice Cream Dessert is ready in five minutes of hands-on time. This vegan-friendly and gluten-free treat makes an ideal afternoon snack, light dessert or post-dinner indulgence. This Creamy Cherry Vanilla Nice Cream Dessert is packed with fibre, antioxidants and potassium. It delivers nutrition alongside decadence. Moreover, by using minimal and whole‑food ingredients, it showcases how easy it is to create a guilt-free and crowd-pleasing frozen delight at home.
RECIPE CATEGORY
Desserts
SERVING SIZE
1
CUISINE
American
PREPARATION/TECHNIQUES
No‑Cook, Freeze
OCCASION/HOLIDAY
Party, Summer, Potluck
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegan, Vegetarian, Wheat / Gluten‑Free, Low Fat, Organic, Quick & Easy, Kid Friendly
DISH TYPE
Frozen Dessert / Ice cream
INGREDIENTS
There are the following ingredients for Creamy Cherry Vanilla Nice Cream Dessert:
- 75 grams | 2.65 ounces | ½ cup frozen cherries
- 60 grams | 2.12 ounces | ½ banana
- 15 milliliters | 0.51 fluid ounces | 1 tablespoon almond milk
- 2.5 milliliters | 0.08 fluid ounces | ½ teaspoon vanilla extract
FULL NUTRITIONAL INFORMATION
- Calories: 108 kilocalories
- Fat: 0.5 grams
- Saturated Fat: 0.1 grams
- Carbohydrate: 27.0 grams
- Sugar: 17.2 grams
- Fibre: 3.1 grams
- Sodium: 5 milligrams
- Protein: 1.3 grams
- Calcium: 18 milligrams
- Potassium: 388 milligrams
- Iron: 0.60 milligrams
PREPARATION
These steps are followed for the preparation of Creamy Cherry Vanilla Nice Cream Dessert:
- Preparation Fruit: Use ripe bananas, sliced and frozen ahead and pitted frozen cherries. Uniform sizes ensure even blending.
- Combine in Blender: Place ½ cup frozen cherries, ½ frozen banana, 1 tablespoon almond milk and ½ teaspoon vanilla extract into a high-speed blender or food processor.
- Blend Smoothly: Pulse briefly to break up large pieces, then blend on high speed, pausing to scrape down the sides, until the mixture is smooth and creamy, about 30 to 45
- Adjust Texture: If the mixture is too thick to move, add a teaspoon more almond milk and blend again. For extra thickness, blend in a few more frozen cherry halves.
- Serve Immediately: Scoop the nice cream into a chilled bowl or glass. Use an ice‑cream scoop for a neat and rounded presentation.
PREPARATION TIME
5 minutes
COOKING TIME
0 minutes
TIPS
Here are some helpful tips for Creamy Cherry Vanilla Nice Cream Dessert:
- Blender Strength: A high-speed blender produces the smoothest texture. If using a standard blender, pulse and scrape more frequently.
- Freeze Fruit Well: Slice and freeze the banana on a tray first to prevent clumping into one block.
- Prevent Melting: Chill your serving bowl or glass in the freezer for five minutes beforehand.
- Balance Sweetness: Taste the blend and if not sweet enough, add a drop of maple syrup or a pinch of powdered erythritol.
- Scoop Cleanly: Warm your ice‑cream scoop under hot water, dry it and then use it to create perfect scoops.
- Serve Quickly: Nice cream begins melting upon serving, so enjoy it immediately for the best texture and visual appeal.
VARIATIONS
- Chocolate Cherry: Add 1 teaspoon unsweetened cocoa powder when blending for a chocolate twist.
- Nutty Delight: Stir in 1 teaspoon almond butter or peanut butter for richness and extra protein.
- Spiced Note: Blend in a pinch of ground cinnamon or cardamom for warming spice.
- Berry Mix: Replace half the cherries with frozen strawberries or raspberries for a mixed‑berry flavour.
- Citrus Zest: Add ¼ teaspoon finely grated lemon or orange zest to heighten fruit brightness.
PREPPING AND STORAGE
- Immediate Serve: Best enjoyed fresh for creamy texture.
- Short‑Term Storage: Freeze leftovers in an airtight container for up to two days. Thaw briefly (5 minutes) at room temperature and stir to soften before serving.
- Avoid Freezer Burn: Place parchment paper directly on the surface to minimise ice crust formation.