Choc banana nice-cream

You’ll be pleased to know I have managed to remain largely on the healthy eating bandwagon…I say largely because I still inhale the occasional required burger or other cheat meal on the weekend. But weekdays are pretty darn strict – and thank the greater powers because I am seeing results. And that’s what keeps you going, knowing your hard work is paying off.

But what do you do when your cravings for sweets reach heights greater than your self-control? You distract yourself with a bowl of nice-cream of course.

Nice-cream you say? Sounds like some hippie jargon made up by health freaks…yeah you’re probably right, but it’s good, guilt-free and perfect for maintaining some self-control when the desire to dive head first into a tub of choc-chip cookie dough ice cream comes to mind. I am all in favour of trying out the alternatives to some of the sugar, fat-laden treats out there…but please don’t offer me a brownie….my self-restraint only goes so far.

Nice-cream is essentially blended frozen fruits – think smoothie bowls but thicker. I like to blend mine and return to the freezer to form, thus resulting in a more “set” and ice-cream like texture. And although I make mine with banana, you can also mix it up and use frozen berries or other fruits.

So next time you’ve finished dinner and the post-meal sweet cravings hit, try a bowl of nice-cream and give yourself a pat on the back for staying strong. You got this!

Serves 4.

Choc-banana nice cream

500g frozen banana (peel, chop, freeze)
4 fresh (or dried) dates (if using dried dates, soak in 1 Tbs of boiling water first to soften)
3 Tbs cocoa powder
1/2 cup cow milk, almond milk or coconut milk (your preference)

2 Tbs shredded coconut
1 Tbs cocoa powder
2 Tbs coconut oil
2 Tbs toasted pecans, roughly chopped
2 Tbs toasted walnuts, roughly chopped

The method:

  1. Into a blender or food processor place frozen banana, dates and milk of your choice. Pulse blend until smooth. You may find you need additional milk to create a smooth consistency, add a little at a time and be careful not to turn into a smoothie.
  2. Remove half your mixture and place into an air tight container and put into the freezer.
  3. Add cocoa powder to your blender and blend until thoroughly mixed with nice-cream mixture. Then remove and place into an air-tight container and into the freezer for an hour. Creating two different flavours is completely optional.
  4. While nice-cream is firming-up in the freezer make the mixture for your choc-coated coconut by mixing coconut oil and cocoa powder, then pour in shredded coconut and mix. Once coconut is coated, pour mixture onto a sheet of baking paper and set in the fridge for 5 minutes.
  5. To serve, scoop out portions (one of each flavour) into bowls and top with toasted nuts and choc-coated coconut.


Nice-cream hits the cravings and reduces the guilt

Top your nice-cream with toasted nuts, seeds, fresh berries or choc coated coconut


  1. Cheryl Edwardes

    Fabulous. For those of us who are allergic to nuts and coconut and oranges what else do I pluton the top. Cheryl

    Sent from my iPad



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