Recipe created and written by Sara Ayesh of White Kitchen Red Wine

When Summer rolls around, one of my favorite things about the season change is the produce! Summer months to me scream black berries. Fresh, juicy, sweet, perfectly plump blackberries that you can only experience this certain time of year. Don’t run out of recipes to use up those babies, here is a dairy free, vegan Blackberry Nice Cream that will curb that sweet tooth and take full advantage of blackberry season! 

What is Nice Cream?

Nice cream is a common term for an ice cream made with a frozen banana base. By also incorporating JOI milk concentrate, we take away some of the coying sweetness that traditional Nice Cream can have. It’s a perfect balance that is rich and creamy, yet dairy-free! 

How Do I Make This Recipe? 

The first trick to the ultra creamy nice cream is to add JOI cashew or almond base for richness.

After you've blended in the frozen bananas, just use water - or JOI cashew or almond milk if you have some made - to thin it all out until it is smooth and creamy. Blend and voila! Nice cream.

How Do I Use the Blackberries?

Back to those blackberries though.  For this recipe, we are flavoring the ice cream base with those juicy blackberries.  That way you can preserve the taste of summer in your freezer for months!

I like to reduce them over medium high heat with agave syrup and vanilla. Allow to cool, and then swirl it into the nice cream before freezing. 

You can use also fresh berries to make your own compote or use your favorite jar of blackberry preserves. 

Vegan Blackberry Nice Cream

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Category

Dessert

Servings

2

Prep Time

120 minutes

Cook Time

10 minutes

Ingredients

NICE CREAM

• 1 cup + 2 Tablespoons of JOI plant base (cashew or almond or creamer base)
• ½ cup water
• 4 frozen bananas, sliced (slice the bananas prior to freezing)
• An additional 1 to 4 Tablespoons of water as necessary to allow blending
• 2 Tablespoons of agave syrup or maple syrup (optional for added sweetness)
• 1 teaspoon vanilla extract
• pinch of sea salt

BLACKBERRY COMPOTE

• 2 cups blackberries
• ¼ cup water
• 1 ¼ Tablespoons vanilla extract

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Directions

1. Combine JOI plant base and water in a food processor or high speed blender.

2. Blend until smooth and creamy, about 30 seconds.
3. Add in the 4 sliced, frozen bananas and blend. This could take up to 4 minutes. I had to stop every minute or so and break up slices of frozen banana that were stuck together.
4. At this stage, add in the additional water by the Tablespoon, if needed, to help thin it out enough to blend.
5. Once creamy, add in the agave syrup or maple syurp, if using, and vanilla extract.
6. Pour ice cream base mixture into a loaf pan and place in freezer.
7. Over medium high heat in a small pot or sauce pan combine the blackberries, water, vanilla extract, and agave syrup or maple syurp, if using. Bring to a simmer and let it reduce for about 5 minutes until thick. The compote can be made ahead.
8. Take the nice cream loaf out of the freezer and pour the compote on top. Then swirl the compote into the surface of the ice cream base with a knife or spoon.
9. Freeze for at least 2 hours if you prefer a soft serve ice cream consistency, and freeze for at least 4 hours if you prefer a more traditional ice cream consistency.
10. Enjoy!