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Fueling Our Healthy Pace: Banana Nice Cream

By Hilliary Meisner on 09/26/2016 | Wellness Tips

As the days begin to get shorter, and the nights a bit cooler I find myself grasping to all things summer!  While fall is one of my favorite times of year, I have to say it is sad to see summer come to an end.  So in an effort to hold onto summer for as long as I can, I thought I would share with you one of my favorite warm weather treats! 

Banana Ice Cream, or “Nice Cream” as it is more commonly referred to, is not a new thing, but it’s one of my favorite summer treats! If you Google Banana Ice Cream or “Nice Cream” a dozen recipes pop up, all of which sound and look delicious. I thought today I would share with you my basic Banana Ice Cream ratios and then give you a few different mix in and topping options! Enjoy! 

Banana Ice Cream – Base Recipe 

Serves 1 (Can easily be doubled or tripled) 

Base Banana Ice Cream Ingredients

 1 Frozen banana. When my banana start to get ripe, I peel them and freeze them in individual zip lock bags so I have them on hand for ice cream or smoothies!

2-4 Tablespoons milk of choice. I use Unsweetened Vanilla Almond Milk, start with 2 tablespoons and add up to 4 tablespoons if needed to reach desired thickness. I usually use around 4 tablespoons.

¼ Teaspoon vanilla 



1. In a high-power blender or food processor, place frozen banana, 2 tablespoons of milk and vanilla.  

2. Process until banana is blended and an ice cream-like texture has been achieved, add milk as needed, up to 4 tablespoons.  Remember if you need to add more milk you can! 


Chocolate Banana Ice Cream: Add ½ Tablespoon unsweetened cocoa powder to the base banana ice cream ingredients and process as above.  Top with 1 Tablespoon of dark chocolate chips.

Chocolate Peanut Butter Banana Ice Cream: Add ½ Tablespoon unsweetened cocoa powder and 1-2 Teaspoon of peanut butter to the base banana ice cream ingredients and process as above.  Top with your favorite granola or chocolate chips. 


Other Topping Suggestions:

-          A drizzle of honey and dash of cinnamon 

-          Slivered almonds 

-          Fresh raspberries 

-          Your favorite chocolate sauce 

-          Unsweetened shredded coconut 


Hilliary Meisner


Hilliary Meisner is a former ballerina turned runner.  She traded in her point shoes and tutu 6 years ago for running shoes and hasn't stopped running since.   Hilliary is the writer, recipe developer and photographer behind the food blog Brunch N'Cupcakes, which she started as a creative outlet and way to share healthy recipes with family and friends.  Hilliary has served as a coach for Girls on the Run Twin Cities, MN, and has also run as a Girls on the Run Solemate.  When Hilliary is not busy running or making a mess in the kitchen she loves spending time with her husband and family, hiking, brunching and hunting for the best Red Velvet cupcake in Minneapolis!  

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