In a Nutshell
Our recipes, diet, health, wellness and fitness blogazine, where we bring you weekly advice, ideas and inspiration for living a healthier lifestyle and your NutraMilk processor.
This cookies & cream nice cream recipe is creamy and delicious. Made with only 4 ingredients including fresh cashew butter and almond milk created in the NutraMilk. Completely plant-based and prepared in just a few minutes. Freeze to have a sweet treat available when you are craving this yummy flavor.
INGREDIENTS
For nice cream
- 5 medium ripe frozen bananas, peeled, chopped and frozen
- 2 tbsp. cashew or almond butter made with the NutraMilk
- ½ cup milk almond milk or other plant-based milk created with the NutraMilk
- 10-12 chocolate sandwich cookies, crushed
- pinch of salt
For cashew butter
- 2 cups (300g) cashews
- 1/8 teaspoon Pink Himalayan salt (optional)
For almond milk
- 1 cup (150g) almonds
- 1 quart (946ml) water
- 1/8 teaspoon Pink Himalayan salt (optional)
INSTRUCTIONS
- Make cashew butter if you don´t have a batch of nut butter already made.
- Place cashews and salt in the NutraMilk container.
- Press Butter cycle, set for 5-6 minutes.
- Press Start.
- Open the container lid.
- If necessary, set for an additional 1-2 minutes for a creamier butter.
- Take out 2 tbsp. for this recipe and save the rest for later use.
- Make fresh almond milk if you don’t have a batch made in the refrigerator or freezer.
- Place almonds in the NutraMilk container.
- Press Butter cycle, set for 7 minutes.
- Press Start.
- Add water and replace lid.
- Press Mix (do not change the default Mix time).
- Press Start.
- Press Dispense, open spigot and fill your container with almond milk.
- Place the bananas, milk, cashew butter and salt in the NutraMilk. Process until smooth.
- Transfer the nice cream to a bowl and fold in the crushed cookies.
- Leave in the bowl and freeze or transfer to loaf pan and store in the freezer.
- Let sit at room temperature 5-10 minutes, then scoop and serve immediately.
Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.