I’ve been a vegan for a few years now, but it wasn’t until just a few weeks ago that I really started playing around with making nice cream. You’ve heard of nice cream, right? It’s a magical, healthy and indulgent dessert that’s made of fruit. The base is banana, then you can add whatever you like to create a flavor. It’s about as healthy as a dessert can get and I love it.
For the first try, I used banana’s, cocoa powder and peanut butter. It was pretty perfect and best of all, my daughter agreed that we would no longer be needing to buy ice cream any time soon (it had become a regularly requested expense). Plant-based ice cream is not cheap!
The next day I knew I needed to start stocking up on fruit. First, I bought some regular packaged frozen fruit, but since we’re heading into summer, I realized that the grocery stores were offering fantastic deals on large quantities of fruit so I started stocking up and freezing it.
Strawberries, blueberries, pineapples, raspberries, mangos, cherries and bananas, of course. All of these are easy to freeze and are excellent for nice cream! Check your local market to see what’s on sale.
Freezing fruit is so easy! And it’s the best way to make sure you cut down on your food waste. Previously, I had a terrible habit of letting fruit go bad. I have high hopes of eating it, but when it’s cold outside, I sadly tend to not be in the mood for it and it goes bad before I get to it.
Here are the steps for freezing fruit:
1.) Give it a rinse.
2.) Slice it into small, manageable chunks (this is especially important if you don’t have a high-speed blender, like me).
3.) Lay it out flat on a baking sheet or something similar that will fit into your freezer. You don’t want to create clumps; you want to make you each slice has its own space.
4.) Once it’s frozen (after about 3 hours) place it into a freezable container. This is where you can pile it up because the pieces should stay separated now.