Chocolate Banana “Nice” Cream


We All Scream for Nice Cream

It is officially August, which means we are all pretty darn sick of this heat already. I am dreaming of scarves, sipping hot, foamy lattes, crunching fallen leaves with my boot heels, and enjoying the crisp autumn breeze. Sigh. Since that won’t be happening any time soon (especially here in Southern California), the best we can do is enjoy days at the pool and lots of cold, refreshing ice cream.

Traditional ice cream is obviously dairy based…not to mention loaded with refined sugars. After removing refined sugars from my diet, I noticed a monumental decrease in my anxiety; my husband even noticed a change in my temperament! I thought maybe it was coincidental, but one night, I made brownies from a box mix, and while a certain Mrs. Crocker brought chocolatey goodness, she also brought me a racing heart and mind accompanied by a sleepless night.

So where does that leave me, a self-confessed chocoholic? No desserts ever again?!?! Thankfully, no. Completing two rounds of Whole30 completely altered my palate, and now, fruit and other natural sweeteners taste so sweet to me. But even still, a banana is not a DESSERT, and I need my fix! And in this heat, I need my fix in creamy, frozen form.

This leads us to “nice” cream: a dairy free and refined sugar free frozen treat. Basically, it’s like ice cream left the party lifestyle to focus on his health and career hehe. The base is frozen bananas so you get the cold and creamy factor, then you add plenty of dates to sweeten it up. It is seriously so good; we all literally scream (and cheer) for nice cream! I hope this delicious treat satisfies your sweet tooth and cools you down this week!


Chocolate Banana “Nice” Cream

Four servings. You can either freeze the mixture for a more solid consistency, or serve immediately as milkshakes…it’s delicious either way!

Equipment Needed:

  • Measuring Spoons
  • Blender


  • 2-3 medium sized bananas, frozen for about four hours
  • One cup of almond milk
  • Three tablespoons of 100% cocoa powder
  • One tablespoon of unsweetened almond butter (peanut butter is also delicious, but alters the taste)
  • Four pitted Medjool dates


  • Combine all ingredients in blender and blend until smooth
  • Pour into a freezer safe bowl and freeze until solid
  • Or if you’re too impatient (like we are a lot of times), pour into glasses and drink as milkshakes!

Stay cool this week, eat lots of “nice” cream…and enjoy your pinch of crazy!



Published by

A Pinch of Crazy

Molly Mills is a Jesus follower, coffee lover, work-at-home wife and mother who values healthy meals with family. Molly wants to bring easy, healthy meals, with a pinch of crazy, to her readers.

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