Nice cream in the winter? Yes please! We actually eat banana nice cream year-round as we have for many years. As far as flavors go, the sky of course is the limit and we tend to favor whatever fruit is in season in addition to bananas naturally, and right now, we have a few varieties of mint growing in our backyard garden – peppermint, chocolate mint, and French mint.
The fragrance of these mint plants is just delectable and so was the nice cream we made with 10 leaves of the French mint and 4 frozen bananas. We usually use our trusty Champion with the blank in place for a soft-serve ice cream consistency, and at times, we use our food processor or Vitamix too. Some frozen broccoli is actually good added to this recipe with the green broccoli flecks blending with the mint speckles. What is your favorite method for making banana nice cream?
Just a note on mint – it’s a plant that grows quickly with an underground root system that can take over your garden if you don’t help contain its enthusiasm, so we grow our mint plants in containers rather than our raised beds.
How do we stay warm in the winter on raw foods? At this time of year, this question is especially pertinent and the answer is one I know from my own personal experience of starting my raw food journey in the northeastern U.S. in the middle of winter back in 1990. You can read more about our raw food winter strategies in our Raw Food in Cold Climates article: