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  • Prep-time: / Ready In:
  • Makes 6 cups

Frozen blueberries and bananas make the most dramatic-looking nice cream you’ve ever seen. The addition of fresh mint takes the flavor to the next level. For a pretty garnish, top each serving of this frozen treat with a few fresh blueberries and a sprig of mint.

Ingredients

  • 2 cups frozen banana pieces (2 large bananas)
  • 4 cups frozen blueberries
  • 4 to 6 fresh mint leaves

Instructions

  1. In a high-speed blender or food processor combine all ingredients. Pulse on low to medium-low until crumbly, stopping and scraping down sides once or twice. Blend continuously 30 seconds to 1 minute or until smooth and creamy.
  2. Transfer to a freezer-safe container. Freeze at least 2 hours before serving. Store in the freezer up to 1 week.

Comments (23)

(4.58 from 12 votes)
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Natalie5 months ago
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can I add ground flax seed?

Ann Stancil4 months ago
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Flax seed wont affect the flavor. You are sovereign. You can do whatever you want. Read some of the other posts.

Jeanne Koepplin6 months ago
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I added frozen organic raspberries to add some tang to the nice cream
Jeanne

Meghan1 year ago
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Delicious, refreshing, and packed with the best antioxidants! I added more mint because hey, I can.

If you are having trouble blending, let the fruit thaw at room temperature for about fifteen or twenty minutes. (Or like I did, in the food processor halfway through blending…)

Highly recommend!

Denise1 year ago
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This was seriously good. I didn’t have blueberries so I used frozen cherries instead. I doubled the amount of mint leaves.

Antoinette Criscuolo1 year ago
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DOn’t know what I did wrong but my blender could not hack this mix.

Toni1 year ago
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I like it but my blender cannot hack the blending of it. Is an ingredient missing??

Nancy Martin3 months ago
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What type of mint leaves do you like? Spearmint, peppermint, other?

Richard5 months ago
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Add a splash or two of plant milk until it blends, a 1/4 cup per banana seems okay. Possibly adding the hard stuff a little at a time.

The bananas seem to keep things nice and creamy even with the added plant milk …

Elena6 months ago
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In my experience, I can allow my bananas to thaw a little bit before blending: after all, it will be frozen again anyway!

Clare Buckley1 year ago
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I’m sitting here enjoying my first serving of Blueberry-Mint Nice Cream – with more in the freezer. This is a fun recipe and good for a summer night!

I added an alternative milk which is not in the recipe. My mini cuisinart couldn’t handle the mixture and make it into a smooth cream, so I made it my version. I also increased the mint leaf. I wanted more than the subtle flavor! This is a hit. Strawberry-Lemonade Nice Cream is sweet and tangy. The Blueberry-Mint is mellow, which is just how I’m feeling tonight! I recommend both. Thanks for the recipe.

An aside. If you do publish this, feel free to lose this editorial paragraph:
* I am amazed by how much water goes into the production of any kind of milk. Dairy milk is the worst. Almond milk is hardly an angel. Both soy and oat milk are better, as are other alternative dairy milk products, though almost all have some negative environmental impact! Bees are enslaved to pollinate almonds for God’s sake. Maybe I’ll try making my own hemp milk.

Louise Dolloff1 year ago
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Is there any nice cream that is not made with banana? I’m allergic to bananas and I would like to see a homemade dairy and egg free ice cream with No banana

Tina4 months ago
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You can make it with Japanese yams. They are sweet and delicious.

JEANIE MCALISTER5 months ago
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I’ve seen some recipes with avocado!

Erika1 year ago
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Then you need an ice cream maker to make it thick. Most vegan ice creams are made with full-fat coconut milk chilled. There are some books on Amazon.

Michelle Tabata1 year ago
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Can this be made in the kitchen aid ice cream attachment?

LHinrich1 year ago
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Used this basic recipe to make popsicles, but went a little heavier on the mint. Had to use a little water so it was easier for the mixture to settle into the popsicle molds. It tastes delicious and I’m sure the popsicles will be great.

Glenda Dudley1 year ago
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Easy and delicious

Elisa1 year ago
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The one thing I have missed since beginning my Whole Food Plant Based Diet 11 months ago, is ice cream. My taste buds have changed and eating just a spoonful of my favorite flavor of ice cream a few weeks ago, I found that it tasted horrible to me now. This recipe really hits the spot for me with full blown summer upon us… a wonderfully delicious cold treat that is super healthy! Thank you 🙂

Sheela1 year ago
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Can you use anything else other than frozen bananas to make it creamy?

ian h.1 year ago
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In their beginners guide to nice cream, Forks Over Knives lists some alternative “custardy” fruits like mango, peach, or honeydew. Frozen melon would probably have the most neutral flavor but I do love peach and blueberry together!

Theresa1 year ago
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Maybe to add sweetness to the avocado substitute, you could add a date or a piece of sweet pineapple

Lori Davis1 year ago
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Avacado would work to make it creamy, But not as sweet as banana

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about the author

Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com and follow her on Instagram for more.

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