Have you all jumped on the “nice cream” bandwagon yet? Although there isn’t a technical definition, nice cream is a frozen dessert, similar to ice cream, without dairy, eggs, or sugar. It usually consists of blended frozen fruit and, if any, natural sweeteners.
The most popular is the banana based nice cream which is just blended frozen bananas. I know, I totally didn’t believe it either until I tried it for myself one day. It truly turns from hard, frozen banana chunks into a creamy soft serve in just a matter of minutes, no additional ingredients necessary!
It’s a wonderful way to use up those overripe bananas. You know, the ones that are good for nothing but banana bread? I can’t eat a banana unless it’s half green. Once it turns yellow forget about it. My kids are the same. My husband is the only one “weird” one who can care less what color it is. He even eats them after they’ve turned black and mushy. So gross. Thankfully, this nice cream doesn’t taste anything like the overripe, mushy bananas that first go into the freezer!
The chocolate crust is adapted from my Raw Brownie Truffles, except I used pure maple syrup as the sweetener in this recipe instead of dates. It makes for an easy no-bake cookie layer, just perfect for these bars. Plus, the less we can use our oven in this summer heat, the better!
Made with wholesome ingredients, these bars make a delicious and nutritious summer treat! I hope you enjoy, friends!