Tropical Nice Cream Recipe
Derby Wrap-up & College
What a weekend! Just as the 2019 Kentucky Derby wraps up, Cinco de Mayo follows the next day. Thursday I celebrated what we call “Thurby” at the Sherby Festival. Hahah! Sounds pretty goofy. Sherby is a cute little block party in the Highlands on Sherwood Avenue with Bulleit Bourbon trucks, street tacos, and an amazing band line up. Afterwards my sister took me to the Fillies and Stallions party.
Friday & Saturday I spent working on the blog and binge watching The Handmaid’s Tale.
I’m happy it’s Monday…
but my three week statistics course starts today. I’m so thankful for all of the stats we used in biology labs last year when I was a pre-dental student. It’s sure to be a great primer, and as I’ve been thumbing through my textbook, I haven’t seen any unfamiliar terms. Still, I could use some good luck.
This is why I decided to make some comfort food today. Nice cream. I’m lactose-intolerant so I can’t eat regular ice cream without a big tummy ache and it’s not worth it. At all.
Nice Cream Tips
If your nice cream is too runny, there are a couple things you can do to fix this!
Pop it in the freezer for about 20 min
Add more frozen bananas
Add more coconut cream
Or, you now have a smoothie!
I hope you enjoy—let me know how it goes in the comments below <3
Tropical Nice Cream
Simple, vegan "nice" cream made from frozen bananas
Makes: 2 servings
i n g r e d i e n t s
- 2 frozen bananas
- 1 kiwi
- 1 c frozen mango chunks
- 1/4 c coconut milk
- sprinkle of coconut chips
- 1/4 c. granola
- 2 tbsp pitaya powder
m e t h o d
- Blend together banana, kiwi, pitaya powder, mango, and coconut milk until you reach a creamy consistency.
- Top with coconut chips, seeds, and granola.
spread the love
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