While I am sure most vegans know all about banana “nice” cream, this one offers a bit of a twist. For those unfamiliar, banana nice cream is made from sliced, frozen bananas and flavorings of your choosing. Using a high-speed blender, those frozen bananas turn into a lovely soft-serve ice cream consistency.

Today I chose to add blueberries. But not just any blueberries. ROASTED blueberries. I first line a baking sheet with foil and roast the blueberries at 400 degrees for about 12-15 minutes, or until the berries soften and produce juice.

I love my Breville Mini Smart Oven so much, I can’t even tell you. Living in Arizona, there are few days when you really want to preheat a standard oven. This is my go-to for cooking everything from sweet potatoes, toasting bagels, baking oatmeal and roasting asparagus. Here’s a link if you are interested in learning more about Breville Smart Ovens. It makes my life so much easier!

And 12-15 minutes later, this is what you end up with. Allow to cool before using. We’ll be using both berries and their juices for this recipe. And by the way, I’m not big on using foil but don’t skip this step or that juice will be everywhere.

Depending on the sweetness of the fruit you use, you may choose to add sweetener. I used a bit of agave nectar though I probably could have done without.

If you are using a food processor, just pour everything into a loaf pan and freeze for a few hours until it’s scoopable.

If you are using a high-speed blender, it will come out as a smooth, soft-serve consistency and it’s ready to eat! If you prefer, you can also freeze for a more scoopable ice cream.

I tend to like the consistency somewhere in the middle. Still soft, but scoopable. It’s a really refreshing dessert that is actually GOOD for you!

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