The Beginner’s Guide to Nice Cream

By Mary Margaret Chappell,

Last Updated:
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Nice cream is a treat that totally lives up to its name. 

What Is Nice Cream?

Nice cream is a sugar-free, dairy-free dessert made by blitzing pieces of frozen fruit in a food processor or high-speed blender. The whole-food vegan ice cream is rich, creamy, and luscious enough for a special occasion (birthday party, anyone?) yet light and easy enough for an anytime indulgence. But don’t take our word for it. Here’s everything you need to know to make nice creams in your own kitchen.

How to Make Nice Cream

Start with Frozen Bananas

The term “nice cream” was originally coined to describe the soft serve–like confection made by blending chunks of frozen bananas, and the dense, sweet fruits remain the best for obtaining a custard-like consistency. 

1) Freeze whole, peeled, ripe bananas until firm. The riper the bananas, the sweeter the nice cream.
2) Break 3 bananas into 1-inch chunks (about 3 cups frozen fruit); then blend the chunks in a food processor or high-speed blender such as a Vitamix until smooth, adding up to ¼ cup plant milk if necessary. If you don’t have a high-speed blender, use a food processor. Frozen fruit may damage a less powerful blender.
3) Serve immediately for a soft-serve texture, or place in the freezer 1 to 2 hours for a firmer consistency. Longer freezing times may require a little room-temperature defrosting to make the nice cream scoopable.

Try the Technique with Other Custardy Fruits

It’s not just about bananas: Other fruits can serve as a nice cream base. But not all fruits have the right balance of natural sugar and moisture to blend up to a perfectly creamy, soft-serve consistency. Here are the fruits that do and how to prep them. 

Mangoes: peeled, cut into chunks
Peaches, nectarines: peeled, pitted, quartered
Apricots: pitted and halved
Honeydew, cantaloupe: peeled, seeded, cut into chunks
Hachiya persimmons: peeled, sliced
Cherries: pitted

Once frozen, blend 3 cups of the prepared fruit with up to ¼ cup plant milk until smooth.

Mix and Match with Different Fruits

Frozen berries, cherries, mango, pineapple, kiwi, persimmon, and other fruits can also be blended into your already-blended base fruit. Or, to add chunky texture, try folding in 1 cup chopped fresh or frozen fruit or nuts. Just avoid fruits that brown quickly or are high in moisture, such as apples and pears. 

Enhance With Flavorings

Once you’ve got the basics down, there’s no end to the nice cream combinations you can dream up, from classic chocolate (bananas + cocoa powder) and creamy pistachio (banana + pistachio butter) to exotic acai (base fruit + frozen acai purée) or summery strawberry basil (base fruit + strawberries + chopped basil). Here’s a rundown of flavorings you can add to your nice cream. 

Flavorings to Try

2 to 4 tablespoons unsweetened cocoa powder, cacao powder, or carob powder
1 to 2 tablespoons nut butter
¼ cup frozen acai purée
¼ to ½ cup passionfruit purée
½ to 1 tsp. pure vanilla extract
¼ tsp. ground cinnamon or cardamom
1 pinch ground nutmeg
¼ to ½ tsp. almond, lemon, or coconut extract
1–2 tablespoons citrus (lemon, lime, or orange) juice
1–2 tablespoons finely chopped fresh basil, rosemary, mint, or lemon verbena
1–2 teaspoons rose or orange flower water

Looking for more inspiration and instruction? Try one of these nice cream recipes from Forks Over Knives.

Cherry Soft-Serve Ice Cream Cherry Nice Cream

Mango Ice CreamMango Ice Cream - Nice Cream

Strawberry-Chocolate Ice CreamStrawberry Chocolate nice cream - plant-based ice cream

Cherry-Almond Nice CreamA scoop of Cherry-Almond Nice Cream

Butternut-Pecan Nice CreamButternut-Pecan Nice Cream with scoop

Mexican Chocolate Nice CreamDark Chocolate Ice Cream with cinnamon sticks next to bowl

Cinnamon Banana Nice Cream with Fruit Compote

2-Ingredient Chocolate Banana Ice Cream2-Ingredient Chocolate Banana Nice Cream

For more delicious plant-based recipes, check out Forks Meal Planner, FOK’s easy weekly meal-planning tool to keep you on a healthy plant-based path. To learn more about a whole-food, plant-based diet, visit our Plant-Based Primer.

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About the Author

Headshot of Mary Margaret Chappell

About the Author

Mary Margaret Chappell

When Mary Margaret Chappell first started out in the plant-based food world as a writer, editor, and recipe developer, she was a bacon-loving former pastry chef who didn’t think she could ever cook without butter. Fourteen years, four cookbooks, dozens of cooking classes, and hundreds of recipes later, her favorite thing in the world is sharing the tips, techniques, and recipes that show just how easy and delicious whole-food, plant-based cooking can be. The former food editor of Vegetarian Times magazine has done away with her dependency on butter and is honing her skills at baking with natural sweeteners. Chappell lives in France, where plant-based eating can often be a challenge, but the fruits, vegetables, grains, and legumes available are simply amazing. Find her on Instagram and Facebook.
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