My discovery of Coconut Cinnamon Nice Cream came a few months back when I tried the Paleo diet for a month. Let’s just say, after that month, I had a real appreciation for Paleo people…the “cavemen” if you will. It’s not an easy thing to eat Paleo, especially when you’re surrounded by friends and family eating sweets and yummy bread and everything else the American diet entails.
No dairy or added refined sugar meant no ice cream, and that was a HARD realization for me. That is, until I discovered I could get creative and make a healthified version of ice cream…the Paleo-ized version of ice cream.
Why is it so “nice” you ask? Because…it’s mostly made from bananas. Can’t argue with that. Nature’s natural sweetness comes alive with cinnamon, coconut and drippy-drizzled-almond-butter. It’s nice to Paleo people, nice to Vegans, nice to the health-conscious consumer and nice to ME…an overwhelmed “can I really stick with this Paleo diet for longer than a day” kind of person.
And yes, I lived a Paleo lifestyle for an entire month, thanks to this Coconut Cinnamon Nice Cream, which was there to fulfill all my sweet-tooth needs in a healthified, delicious and nice-creamy way.
This recipe is as simple as it gets. Freeze a few bananas, then mix them up with coconut milk and a pinch of cinnamon and botta bing, botta boom…“nice cream” is born.
I like drizzling it with some almond butter and sprinkling it with a few cashew pieces and unsweetened coconut shreds. But really, you can top it with whatever your little heart desires. Sure, nice cream is a far cry from being a “healthy” treat, but it is healthier than a tub of Ben and Jerry’s, and you’d be surprised how delicious it is. I’ll admit it has become a bit of a staple in my freezer. Almost to the out-of-control phase where anytime I need something sweet, my mind immediately wanders to the freezer, where a tupperware of this nice cream awaits me.
Because you know how it goes: I scream, you scream, we all scream for COCONUT CINNAMON NICE CREAM.
Now we should all stop screaming so you can go freeze some bananas. 🙂
- 4 bananas, peeled and frozen
- ½ tsp. ground cinnamon
- ½ can coconut cream or full-fat coconut milk
- Toppings: unsweetened coconut shreds, crushed cashew pieces, almond butter, etc.
- Peel and freeze the bananas until solid.
- In a powerful food processor, blend bananas, coconut cream, and cinnamon.
- For a soft-serve consistency, serve immediately, or pour into a 9X5 loaf pan or large tupperware and freeze until solid. Microwave for 30 seconds to 1 minute before serving.
- Top with desired toppings before eating.