Cherry Nice Cream
Frozen dark cherries, ripe banana, and a splash of almond milk blended into a naturally sweet, dairy-free frozen dessert that tastes like cherry ice cream — without any of the ingredients that don’t work for MS.
Equipment
- Food processor or high-speed blender
Ingredients
- 2 ripe bananas, peeled, sliced into coins, and frozen
- 1½–2 cups frozen dark cherries
- 1–3 tablespoons almond milk, added one tablespoon at a time
- fresh dark cherries, optional topping
Instructions
- Add the almond milk to the food processor or blender first.
- Add the frozen banana coins and frozen cherries.
- Pulse a few times to break down the frozen fruit, then blend until completely smooth and creamy. Scrape down the sides as needed.
- If the mixture is too thick to blend, add almond milk one tablespoon at a time — no more than 3 tablespoons total. The goal is the thickest consistency that will still blend.
- Taste and adjust — more cherries for a deeper flavor, more banana for more sweetness.
- Serve immediately for a soft-serve consistency, or freeze for 30 minutes for a firmer scoop.
Notes
- One banana per small freezer bag is the easiest way to keep frozen bananas organized and measured.
- Add liquid one tablespoon at a time — too much almond milk turns nice cream into a milkshake.
- For one serving, use one banana, ¾–1 cup cherries, and 1–2 tablespoons almond milk in a personal blender.
- Cherries are high in fiber — enjoy at a comfortable pace if your digestive system is sensitive.
- Cacao nibs are an occasional topping option, but use sparingly as they contain trace amounts of heavy metals.