Banana & Raspberry Nice Cream

Recipe by: Ellen Ennis Davis 
This refreshing desert can be whipped up in just a few minutes in your blender. This fabulous frozen treat makes the perfect summer treat


Servings: 4
Cuisine: Dessert
Categories: Vegan, Vegetarian, Non-Dairy


4 large bananas (or 6 small) ripe
2 cup raspberries (fresh or frozen)
1/2 - 1 cup soy milk, , almond milk or coconut milk), plus more, if needed

 1.    Slice up the bananas and separate them out before putting in  a container in the freezer. This breaks them up into manageable chunks which will be easier to blend
Freeze the bananas. This all depends on your freezer – about 2 hours

2.    Put the bananas in your blender, frozen raspberries and add the 1/2 cup of the non dairy beverage. Process slowly, adding more non-dairy milk, slowly until the mixture will process. Process on medium-high speed until soft peaks form and mixture is the consistency of a thick sorbet. Scoop out into a sealed container or into dessert bowls. It can be eaten straight away, or you can put it in your refrigerator freezer to keep.

Notes: The colder the fruit is the more liquid you will need to process fruit.

 A deep freeze will make this dessert very solid, so take out of freezer at east 30 minutes before serving.

Note:
If you are not going to use the Nice Cream right away try putting in Popsicle molds so you can serve with ease.
You can add a touch of vanilla, substitute different fruit for the raspberries, or try cocoa powder instead of fruit for a chocolate/banana ice.
Copyright: Pooka's What's for Dinner: Gluten Free with Attitude