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Cherry Chocolate Chip Nice Cream (Vegan)

Two scoops of cherry chocolate chip nice cream in a small dark bowl.

4.9 from 16 reviews

Cherry Chocolate Chip Nice Cream is dairy-free and vegan, with a creamy banana and cashew butter base, and loaded with sweet cherries and dark chocolate chips. You need just six ingredients to make this no-churn frozen summer treat!

Scale

Ingredients

Instructions

  1. Add the frozen bananas to a high-powered food processor or blender, along with the cashew butter, maple syrup and almond extract, and blend on high until thick and creamy. This will take a few minutes, and you will need to stop a few times to scrape down the sides to loosen the mixture.
  2. Add the cherries, and blend/process until well incorporated but little pieces still remain. Add in the chocolate chips, and pulse until they are broken apart.
  3. Pour into a loaf pan, or container with a lid. Cover and place in the freezer to set for 3-4 hours.

Notes

  1. I recommend a high-powered blender or food processor to blend up the frozen bananas. If your blender or food processor is less powerful, you can add a little bit more liquid, but keep in mind this will impact the creaminess of the nice cream.
  2. For the best taste and texture, I like to use bananas that are firm and ripe. If they are not quite ripe, the nice cream will taste too much like bananas, and if they are overripe, the nice cream will not be as creamy.
  3. You can use fresh or frozen cherries. I’ve used both with the same results. The only difference is that you will need to freeze the nice cream for a little longer if you use fresh cherries.
  4. I like to use cashew butter as it adds extra creaminess without having an overpowering taste, but you can use another nut butter of choice.
  5. To keep this nice cream vegan and dairy-free, use vegan dark chocolate chips.
  6. If the nice cream gets too hard in the freezer, just let it sit at room temperature for a few minutes before serving.

Keywords: banana ice cream, vegan ice cream