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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Comments (24)
can I add ground flax seed?
Flax seed wont affect the flavor. You are sovereign. You can do whatever you want. Read some of the other posts.
I added frozen organic raspberries to add some tang to the nice cream
Jeanne
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!
This was seriously good. I didn’t have blueberries so I used frozen cherries instead. I doubled the amount of mint leaves.
DOn’t know what I did wrong but my blender could not hack this mix.
I like it but my blender cannot hack the blending of it. Is an ingredient missing??
What type of mint leaves do you like? Spearmint, peppermint, other?
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 …
In my experience, I can allow my bananas to thaw a little bit before blending: after all, it will be frozen again anyway!
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.
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
I just put the fruit I want in my vitamix and a little bit of unsweetened soy milk. It’s more like a soft serve ice cream. I can’t get passed the banana taste so I skip that. If I wanted banana nice cream I would make that. It’s similar to the gingerbread nice cream in the Forks over Knives planner in that you can’t get passed the banana flavor, I never tasted the gingerbread. Same with this one. I put in blueberries, blackberries and pineapple with a bit a soy milk and mix away. You can put in fruit you want it.
You can make it with Japanese yams. They are sweet and delicious.
I’ve seen some recipes with avocado!
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.
Can this be made in the kitchen aid ice cream attachment?
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.
Easy and delicious
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 🙂
Can you use anything else other than frozen bananas to make it creamy?
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!
Maybe to add sweetness to the avocado substitute, you could add a date or a piece of sweet pineapple
Avacado would work to make it creamy, But not as sweet as banana