Mounds Bar Nice Cream
Wait what? I missed National Ice Cream day? Sad but true. National Ice Cream day was yesterday, July 19th and Mr. EN and I didn’t have a lick of ice cream all day. Shucks. I’ve been waiting to post this recipe for Mounds Bar Nice Cream for almost a year!
This Mounds Bar Nice Cream is…
- Loaded with heart-healthy potassium (see the ingredient list to find out why!)
- A good source of protein – because of the nuts and plant milk
- Low-sodium and cholesterol free
- Extra creamy
- Sweet
- Smooth
- Flavorful
- Satisfying
- Plant forward
- Coconutty
Plus, it really is so easy to make. Anyone and everyone you serve it to (young and old alike) will love you for it! Have you ever made Nice Cream? Do you like Mounds Bars? Please give this Mounds Bar Nice Cream a try – today!
Trending in the EN Kitchen – Chobani Vanilla Oatmilk
Peace, love, and good eats from our Empty Nest to yours.
Mounds Bar Nice Cream
Yield 2 servings
Ingredients
- 2 frozen bananas, cut into slices
- 1 tablespoon Dutch process cocoa
- 2-4 tablespoons plant-based milk (I used Chobani Vanilla Oatmilk)
- 1/2 teaspoon vanilla flavoring
- ½ teaspoon coconut flavoring
- tiny pinch of salt
- 1-2 tablespoons shredded coconut
- Optional - 2 tablespoons toasted nuts
Instructions
- Place frozen banana slices, cocoa, vanilla and coconut flavoring, and salt in a food processor or a high-speed blender. Add 2 tablespoons milk of choice and blend on high until smooth. If the “nice cream” is too chunky add a little more milk and blend until desired consistency is reached.
- Serve immediately (as soft serve, pictured here) topped with shredded coconut and toasted nuts or freeze in a covered container and consume within two days.
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