Rocky Road Nice Cream 6.000

Deb Lindsey for The Washington Post

Jun 27, 2017

Bananas form the base of vanilla and chocolate flavors that are blended here with your choice of mix-ins; the author recommends crushed nuts, chopped dates, dried cranberries and the like, but we liked the combination of chocolate chips and toffee bits best.

You can make this faster, using an ice cream maker.

Make Ahead: The bananas need to be peeled, chopped and frozen at least 2 hours and up to 6 months in advance. The vanilla and chocolate flavors each need to be frozen for at least 3 hours


Servings:
6

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 6 servings; makes 3 cups

Ingredients
  • For the vanilla nice cream
  • 2 large ripe bananas, peeled, cut into 1-inch pieces, and frozen (at least 2 hours)
  • 1 teaspoon vanilla extract
  • Pinch sea salt
  • 2 Medjool dates, pitted and cut into half-inch chunks
  • 2 tablespoons coconut cream
  • For the chocolate nice cream
  • 2 large ripe bananas, peeled, cut into 1-inch pieces, and frozen (at least 2 hours)
  • 1 tablespoon unsweetened cacao or cocoa powder
  • Pinch sea salt
  • 2 Medjool dates, pitted and cut into half-inch chunks
  • 2 tablespoons coconut cream
  • 1/2 cup chocolate chips

Directions

For the vanilla nice cream: Puree the bananas, vanilla extract and salt together in a food processor. Stop to scrape down the sides of the work bowl every 30 seconds and keep blending until smooth and creamy. Add the dates and coconut cream to the mixture and puree for a few more minutes, until fully incorporated.

Transfer the vanilla nice cream to a freezer-safe container. Cover and freeze for 3 hours, stirring every 30 minutes to prevent ice crystals from forming. Alternatively, pour this mixture into an ice cream maker and prepare according to the manufacturer’s directions.

For the chocolate nice cream: Puree the bananas, cacao powder or cocoa powder, and salt together in a food processor. Stop to scrape down the sides of the bowl every 30 seconds and keep blending until smooth and creamy. Add the dates and coconut cream to the mixture and puree for a few more minutes, until fully incorporated.

Transfer to a freezer-safe container and mix in the chocolate chocolate chips. Cover and freeze for 3 hours, stirring every 30 minutes to prevent ice crystals from forming. Alternatively, pour this mixture into an ice cream maker and prepare according to the manufacturer’s directions, stirring in the chocolate chips at the end of churning.

At the end of the 3 hours of freezing, transfer the two nice creams to a medium mixing bowl and gently fold them a few times without completely mixing. Pack into a container, cover, and freeze. Allow to sit at room temperature for 15 minutes before serving.

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Recipe Source

Adapted from "Guilt-Free Nice Cream: Over 70 Amazing Dairy-Free Ice Creams," by Margie Broadhead (Hardie Grant, 2017).

Tested by Richard Kerr.

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