Raspberry Nice Cream

This dreamy pink raspberry nice cream is silky, fruity, and gorgeous enough to steal the show at any dessert table.

Ingredients

• 3 ripe bananas, sliced and frozen
• 1 1/2 cups frozen raspberries
• 1/2 cup coconut milk or almond milk
• 2 tablespoons honey or maple syrup
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice
• Pinch of salt
• Fresh raspberries, for garnish

Instructions

1. Add the frozen banana slices and frozen raspberries to a high-speed blender or food processor.
2. Pour in the coconut milk, honey, vanilla extract, lemon juice, and a pinch of salt.
3. Blend until thick, smooth, and creamy, stopping to scrape down the sides as needed. Add a splash more milk only if necessary to help it blend.
4. Serve immediately for a soft-serve texture, or transfer to a container and freeze for 1 to 2 hours for a firmer scoopable ice cream.
5. Scoop into bowls or cones and top with fresh raspberries before serving.

Tip: For the brightest pink color and best texture, use fully frozen fruit and blend just until creamy so the nice cream stays thick and fluffy.