How to Make Almond Joyful Nice Cream
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Add frozen banana, cocoa powder, almond extract, and almond milk to a food processor or blender.
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Blend until smooth and creamy, pausing to scrape down sides as needed.
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Transfer to a bowl and stir in half the coconut flakes.
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Scoop into a serving bowl and top with remaining coconut flakes.
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Serve immediately, or freeze for 30 minutes for a firmer texture.
Pro Tips for Perfect Almond Joyful Nice Cream
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of large ripe banana, sliced and frozen, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Bake until set and fragrant, then let it cool so the texture finishes setting.
Frequently Asked Questions
How do I store Almond Joyful Nice Cream?
Store in an airtight container at room temperature or in the fridge depending on ingredients. Enjoy within a few days for best texture.
Can I freeze Almond Joyful Nice Cream?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for large ripe banana, sliced and frozen?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
Any allergen notes?
This recipe may contain nuts, dairy depending on the specific ingredients you use. Always check labels and make swaps as needed.