Megan Edwards is a staff writer and content producer for Forks Over Knives. She is also a certified RYT-500 yoga teacher who is passionate about cultivating holistic wellness through plant-based eating, mindful movement, and meditation. With a background in journalism and marketing, she supports both the online presence and quarterly print magazine for Forks Over Knives.see more from this author
I make this nice cream fairly often but am always disappointed after freezing. It does not stay creamy but always has the texture of frozen popsicles. Any ideas??
i don’t do bananas and they’re ever present in these recipes
They all have a banana taste to them!
Great recipes love them!
These recipes all sound yummy. However, they all seem to contain bananas, which I’m allergic to, and the only substitute offered is avocado, which I’m also allergic to. Has anyone made nice cream without either of these fruits? Thank you.
You could try sweet potato, baked and really well mashed. You may need to add some plant based milk to make up for the higher moisture content of bananas.
I saw in some of the comment sections of other nice cream recipes on here that people use frozen baked white sweet potatoes instead of bananas. I’m not sure of the measurement exchange for them, though.
How ripe should the bananas be for these ice creams?