3 Ingredient Summer “Nice Cream” Recipe
This has been our summer go to dessert and it’s super easy and affordable to make. We have been taking advantage of berry season here in Michigan both at the local farmers market and our own back yard. Since this recipe calls for frozen berries, I simply place the freshly picked berries on parchment paper (on a baking tray) in the freezer until completely frozen. Now I want to share why we decided to switch to “nice cream.”
The Switch from Dairy to Nice Cream
When we eat dairy, we strive for organic, grass fed and local. Organic and grass fed are important because it means that the cows are able to eat exactly what nature intended them to eat, the things that grow from the earth. To ruminate in the fields and to enjoy a variety of delicious and nutritious “grasses.” Since dairy is a product that comes from another animal, it’s important to think about the lifestyle that the animal has. Is it being pumped with hormones? Is it treated fairly ? etc.
This is important not just for the humanity of the animal, but because you essentially eat what it ate…Something to think about if you consume animal products. That’s why we are choosy with dairy and it’s something that we have learned from Dr. Mark Hyman in many of his popular books such as The Pegan Diet. Milk can be inflammatory to our bodies so it’s important to be choosy about what kind of dairy you enjoy and the amount.
Hello Nice Cream
As the summer days continued on we found ourselves craving ice cream more and more. So after many episodes of perusing the frozen aisles at Whole Foods and spending way too much money or making compromises on ingredients, we wanted something cleaner and more affordable.
When you ask for something the universe provides🌟 I recently finished my holistic nutrition program and remembered a recipe from one of my text books, The Whole Foods Diet: A Lifesaving Plan for Health and Longevity (written by the founder of Whole Foods Market).
Nice Cream Recipe, Inspired by “Raspberry Nice Cream” from The Whole Foods Diet: A Lifesaving Plan for Health and Longevity
🫐 6 ounces raspberries, we used frozen and also substituted other berries such as blueberries and blackberries and currents
🌰 1/2 cup raw whole cashews, soaked in warm water at room temperature for at least 2 hours, drained
🍌 2 bananas, peeled, thickly sliced and frozen
Puree raspberries (or other frozen berries) and cashews in a blender or food processor until smooth, adding up to 1/4 water if needed to puree. Add bananas and puree again, scraping down the sides often, until very smooth. 4 Servings
You can eat on the spot and freeze the rest.
Transfer to a tightly sealed freezer-safe container. (If you make far in advance, soften at room temperature 15 minutes before)