A New “Nice” Cream

25 Apr

Many moons ago, my amazing nutritionist cousin introduced me to Banana “Nice” Cream, which completely revolutionized the way I thought about frozen desserts. Since then I’ve been wondering if there’s a way to replicate the idea with other frozen fruits, and yesterday I stumbled upon the way to make a strawberry version.

My original plan was to make this frozen mango pie.  My superimpressive friend Allison (HIVWarriorKef? NoLongerClevelandParkKef?) surprised me with a little visit to help me eat said pie, but we were both disappointed to find that the flavor was way more coconut than it was mango (although I was glad to find out today that after a night in the freezer the mango was more pronounced–but I digress). So I got to wondering about a strawberry flavor and–voila!– Strawberry Nice Cream was born.

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I’ve given you several posts with good pictures and could not be bothered with this one. Just trust me. It’s THAT good.

Basically, I combined lime juice, almond milk, coconut cream and frozen strawberries and the result was a very thick soft-serve consistency. I used some Pyrex to test how well my little experiment would hold up to some freeze/thaw action and was thrilled to find that within about 20 minutes it thickened and took on the texture of real, live ice cream. Over the next few hours I discovered that you can put it into and take it out of the freezer as much as you want without its devolving into a sloppy mess. Then I got really cute and spooned some in between two of my paleo graham crackers for an ice cream sandwich (!). And the church said, “Amen!”

So- if all you want is some gf/sf/dairyfree ice cream, follow the below instructions and ditch the crust-just combine and freeze. Next time I make the pie I will definitely do just the strawberry cream–but if you want to try the mango flavor, follow the above link. As always, you do you.

Frozen Strawberry “Nice” Cream Pie

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Ingredients

  • prepared graham cracker crust (if you use the paleo grahams, prepare them the exact same way, but instead of rolling the dough out flat, press 1/2-2/3 dough into the bottom and sides of a greased pie dish. Let freeze, then use fork to poke holes all over crust and bake at same temp for same time)
  • 3/4 c coconut cream*
  • 1/4 c almond milk
  • juice of 1 lime
  • 1 bag frozen strawberries
  • maple syrup/honey/agave, to taste (I used about 3 TBS)
  • 1 tsp vanilla extract (optional)

*Trader Joe’s sells this by the can, or you can refrigerate a can of full-fat coconut milk for at least 30 minutes, open it gently without shaking, and scrape off the solid white cream at the top. 2 cans should give you enough cream to get through this recipe.

Assembly

1. Prepare your graham cracker crust and let cool completely.

2. Pulse everything but the crust (duh) in a strong blender or food processor until mixture is very smooth and creamy.

3. Taste and add more sweetener/vanilla extract if you feel so inclined.

4. Pour mixture into prepared crust. Smooth with a flat spatula. Freeze for at least 4 hours, but overnight would be even better. When ready to serve, let pie sit out for at least 10-20 minutes to thaw–otherwise it just tastes kind of, well, frozen.

2 Responses to “A New “Nice” Cream”

Trackbacks/Pingbacks

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