Lemon cheesecake nice cream

Today I’m sharing one of my very favorite summertime recipes. With just two ingredients, it’s also one of the simplest I know. Meet nice cream, the banana-based alternative to ice cream.

Not only is it yummy, but since it’s nothing but fruit you can eat it anytime, any day, all day everyday if you want to. Well, within reason! My point is that it’s a lot better for you than most ice creams out there (even vegan ones), since it has no added sugar, oil or saturated fat and of course is dairy-free and gluten-free. It’s actually everything-free except banana and lemon. Because the banana is so sweet, you don’t need to add sweetener of any kind.

Why “nice” cream? I’m not the inventor of the term, but I would imagine it’s because compared to cows’ milk ice cream, it’s nicer to animals and also the planet. No cows get involved and the carbon footprint of bananas is lower than that of milk even when transportation is factored in. For each kg of cow’s milk produced, 2.4 kg of CO2 equivalent are generated, while for 1 kg of bananas it’s just 480 g (one-fifth the amount for milk). But nice cream also just tastes nice, so maybe that’s why?

I find it makes a great breakfast on a really hot day. In fact, it’s better as a breakfast or an afternoon treat than as a dessert because it’s much more filling than traditional ice cream or sorbet.

The possibilities for variations are vast – you can add just about anything to the banana base to flavor it. Try mixing in frozen berries, cocoa powder or even a touch of your favorite liqueur (Bailey’s Almande would be great!). See other suggestions at the end of this post.

The flavor I’m presenting today is one that I call “lemon cheesecake” because although it contains nothing but banana and lemon, something about these two things together reminds me of cheesecake. Try it for yourself and see if you agree.

Lemon cheesecake nice cream

Makes 2 servings (the equivalent of around 3 scoops each)

  • 3 medium to large ripe bananas (not overly ripe)
  • 1 medium to large lemon

Equipment needed: freezer, food processor with an “S” blade (a regular blender will probably not be enough), lemon juicer, freezer-safe tupperware container.

Slice 3 bananas into rounds and put them in a plastic tupperware container with a lid. Place in your freezer for several hours or, ideally, overnight.

When ready to make your nice cream (the same day it will be served), remove the bananas from the freezer, take off the tupperware lid and let the bananas thaw for at least 10 minutes (less time on a really hot day, more time on a cooler day). Do not skip this step – rock-solid frozen banana pieces can damage your food processor.

Once the bananas have thawed a bit, transfer them to your food processor. Juice your lemon until you have about 1/3 cup (79 ml) juice. You can also use a bit less or a bit more, depending how much you like lemon.

Pour the juice into the food processor and begin processing. At first it may seem like nothing is happening but the bananas will eventually all blend into a wonderfully smooth texture. If you’re using a small food processor like mine, you may need to stop once or twice and scrape down the sides to move the remaining whole pieces toward the blade.

You’ll end up with a perfect “soft serve” nice cream and can enjoy it as is. Simply transfer to a bowl and, if desired, garnish with (non-frozen) fruit. This is how I eat it most of the time, when not taking photos for a blog post that is. 😉

nice cream 17

But if you want to impress a guest and present the nice cream in scoop form like in the photos below, transfer the blended nice cream back into your same tupperware container and freeze it again for an hour or so. It’s best to still serve the prepared nice cream the same day, without leaving it in the freezer for too long since it can become too solid and impossible to scoop.

When plating up the nice cream, either in soft serve or scooped form, keep in mind that it melts pretty fast! You may want to refrigerate the serving bowls ahead of time to slow down the melting process.

With any number of sweltering days ahead of us still this summer, this nice cream just might become your new best friend. Enjoy!

nice cream 20

nice cream 19

photo_2019-07-11_11-12-47

Variations:

  1. Freeze some berries along with the bananas for a “fruit cocktail” nice cream (you’ll still need bananas for a base).
  2. Process the bananas with lime juice, mint leaves and a touch of rum for a “tropical island drink” nice cream.
  3. Add peanut butter to the bananas while blending, and incorporate some chocolate chunks at the end. Serve with salted pecans.Lots of other flavors are possible! Let me know in the comments what you try and how it goes.

Chunky Monkey un-granola

As a freelance translator with most of my clients based in France, I normally have very quiet Augusts due to the fact that every French person leaves on vacation for the entire month, reducing Paris to a ghost town of sorts populated largely by tourists and a skeleton crew of hoteliers and restaurateurs. But this year, just before leaving, a few of my clients decided to send me huge files to translate by the end of the month. That suited me as I’d already done a bit of traveling in July (to the Netherlands and England) and wanted to make some money.

When accepting these large files, I assumed that I wouldn’t be getting much of the usual work (smaller files with shorter deadlines), but it turned out that several of my regular clients had not completely closed up shop for August and still needed some things translated, and specifically by me. So I ended up having a very busy August indeed. At times such as these, my energy and patience for making elaborate recipes just isn’t there, and I find myself eating bowl after bowl of the same basic pasta with random vegetables thrown in.

One morning, fairly short on groceries and wondering what to have for breakfast, I noticed a box of rolled oats I’d bought to make muffins with and decided to put some of that in a bowl with some soy milk. Rooting around my kitchen a bit more, I found some walnuts and added them too. It turned out I also had a banana. After then, wanting to have an interesting photo for Instagram, I put some of the chocolate sprinkles I’d bought in Rotterdam on top.

I realized that what I’d made was basically un-granola.

Although it may sound strange, dry uncooked rolled oats with soy milk is actually not bad. If you give it a minute or two, the soy milk absorbs into the oats a bit, softening them, so there isn’t strictly any need to cook them. Oats in this form are also healthier than granola—if you’ve ever tried making your own granola at home, you know how much sugar and oil goes into getting the oats and things to stick together and be crunchy. And of course, plain rolled oats are much less expensive than granola of any kind, store-bought or homemade.

This particular un-granola also reminded me of something. Walnuts, banana, chocolate… where had I seen that combination before? Of course, in Ben & Jerry’s Chunky Monkey ice cream! Which to my great delight had recently come to Paris in the new dairy-free version. It’s a great combination of flavors, and what could be better than eating Chunky Monkey (of sorts) for breakfast?

I also put some chia seeds into this un-granola, not for their gelling property—although you could easily make this into overnight oats if you, unlike me, have the presence of mind to get started the night before—but for their amazing health benefits. Walnuts too are bursting with good things. Even the chocolate provides magnesium and protein, so this is a breakfast nobody can argue with.

Of all the recipes I’ve posted on this blog, this is by far the easiest. It’s not really even a recipe at all but a suggestion for things to put into a bowl and eat. I’ve provided approximate amounts below, but you can really just combine these things without measuring. Just use whatever amount of each thing that seems good to you.

Chunky Monkey un-granola

Feeds one hungry translator (or other type of person).

  • 3/4 cup (75 g) dry uncooked rolled oats (small oats if possible)
  • 1 tablespoon dry chia seeds (optional)
  • 1 cup (236 ml) soy milk (or other milk of choice)
  • handful (approx. 1/3 cup) walnuts
  • half of a banana
  • 1-2 teaspoons dark chocolate sprinkles/mini-chips

 

IMG_0940

Let’s get started!

IMG_0943

Combine the oats and chia seeds in your cereal bowl.

IMG_0944IMG_0948

Add the milk and give everything a good stir. You’ll see that the milk gets absorbed into the oats after a few minutes, so you may want to add a bit more milk later.

IMG_0951

Break the walnut halves with your hands (or roughly chop them with a knife if you want to be fancy) and slice some banana over the top.

IMG_0958

Finally, add your chocolate sprinkles. If you don’t have or can’t find sprinkles, mini-chocolate chips will do, or you can even roughly chop up some squares from a bar of dark chocolate.

IMG_0955b

You’re all set! After enjoying this hearty, healthful and delicious un-granola, you’ll be ready to seize the day.

Variations: If you’re not as exhausted or busy as I was when I came up with this recipe, you may want to take the time to actually cook the oats and make this into a warm oatmeal. Alternatively, as suggested above, you can stir the oats, chia seeds (not optional in this case) and soy milk together and put them in the fridge overnight to make overnight oats. And you can always experiment with different nuts, different fruit, or different milks (vanilla-flavored rice milk for example, which is naturally sweet) for different results.