Hey everyone, how’s it going?
It’s been an incredibly busy week for me! I’ve been moving, starting classes, and in true ‘Jen Fashion’ I decided that just wasn’t enough, and thought I would start a new series this week.
I wanted to do a series to create something fun and interesting not just to share with you all, but also to challenge myself. If we don’t stretch our creative muscle, it weakens. My heart yearns to create always, so stretching that muscle feels good to me!
I went with something that’s been a favourite of mine for the past few months: Nicecream. It’s easy, and you can dress it up or down. And also um, it’s just like, out of this world delicious! For those of you who haven’t jumped on the Nicecream bandwagon yet, it is simply “Banana Icecream”, but doesn’t “Nicecream” sound so… nice?!
I’ve been sharing each recipe day to day on my Instagram – add me if you want to keep up to date with my creations!
Despite all of the stress over the last couple days, there are no regrets here. It’s been one tasty couple of days!
Well, keep reading, and see for yourself.
Day 1 – Salted Caramel Swirl
If you’ve got the time, make this Nicecream. It is a bit of a process because you have to make the ‘salted caramel’ first. But then you have a bunch left over, and you can put it on anything!
Ingredients
Salted Caramel
- 1 cup soaked dates
- 1/2 tsp Himalayan sea salt
- ~1/2 cup of almond milk
Nicecream
- 2 large frozen bananas
- 1/2 tsp cinnamon
- 1/2 cup of almond milk
- Walnuts, cashews, & chia seeds for topping
Directions: Blend all ingredients for the salted caramel until desired consistency is achieved; refrigerate any not being used right away. Blend bananas, cinnamon, and almond milk for Nicecream. I usually use about a half cup of almond milk, but this can change depending on how frozen the bananas are.
Swirl a big scoop of the salted caramel into the Nicecream; top with cashews, walnuts, and chia seeds.
Day 2 – Blueberry Basil
This recipe is happenstance gone right. You see, the day I had planned to do this recipe I was so terribly ill. I got strep throat, and by the time I got around to being physically able to photograph anything I was losing daylight. Not to be disheartened, I put this Nicecream in the freezer overnight. The result was a different texture, one that was actually much more suiting to this recipe in particular. So eat it fresh or freeze it; either way I highly recommend it.
Ingredients
- 2 large frozen bananas
- 3/4 cup almond milk
- 1/2 cup frozen blueberries (preferably organic)
- 3 large basil leaves
- Fig Bar for topping
Directions
So simple. Blend all ingredients except for the toppings, which is 1 basil leaf and the fig bar. Chop the last basil leaf for garnishing, or swap it for a small one instead. Eat right away, or freeze and seal for later like I did.
I used Natures Bakery fig bar because they used stone ground wheat and label their product explicitly as dairy free!
Day 3 – Smooth Matcha
You know what this photo reminds me of? A cute baby. It has luscious folds that you just want to oggle! Is that weird?
Back to business: this Smooth Matcha Nicecream is perfect for breakfast. It contains matcha which is great for energy and is rich in antioxidants. Why is it smooth? Avocado! The high fat content in the avocado will leave you feeling satiated and because avocados are chalk full of omegas it’s great brain food!
Ingredients
- 2 large frozen bananas
- 1/2 avocado
- 1/2 cup almond-coconut milk
- 1 tsp matcha powder*
- Coconut shreds and chia seeds for topping
Directions
Blend all ingredients except for the toppings. Once desired consistency is achieved, scoop into a bowl and add the coconut shreds and chia seeds on top.
*my matcha powder is vanilla flavoured and sweetened with stevia; use whichever powder you prefer or have on hand.
Thank you guys so much for reading. I know I’m not much for writing recipes – but I’m more of a “good food lover” than a chef!
I’ll be back in a few days to share the next three recipes!
Thanks for reading!
Standing Strong Wellness 
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