If you know me, you know I have a sweet tooth. Despite living in one of the coldest US cities, I crave ice cream honestly all year around. Something about this time of year also gets me really into dark chocolate covered fruits, so I decided to combine the two and make my very own better-for-you take on Dark Chocolate Cherry Ice cream, in this case, “Nice Cream.” Vegan, dairy-free, gluten-free, it’s SUPER easy to make, taking just a matter of minutes to prepare, and is devoured even faster. I mean…you have to eat it before it melts, right? 😉
The not-so-secret ingredient to this creation is Silk Dark Chocolate Almondmilk. It adds such a great, rich and delicious twist to use this flavor instead! I also LOVE drinking a glass of this plain. It’s seriously so tasty!
Be sure to tag me when you try this nice cream, I know you’ll love it!
This post is sponsored by Silk. All thoughts and opinions are my own.
| Prep Time | 5 minutes |
| Passive Time | 2 hours in freezer |
| Servings |
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- 1 cup frozen cherries
- 1/2 cup Silk Dark Chocolate Almomdmilk
- 3 frozen bananas
- 2 unpitted, soaked dates
- pinch pink salt
- dash cinnamon
- 1 tbsp cacao nibs option to blend into mix or just use on top!
- handful dark chocolate chunks for garish and crunch!
- optional 1 tsp vanilla extract
Ingredients
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- Blend all ingredients in blender until smooth
- Line loaf pan with parchment paper and pour in mixture. Top with extra cacao nibs and even frozen cherries if desired Smooth out with spoon.
- Let freeze for 2+ hours
- Serve and top with any additional toppings! I love adding dark chocolate chunks. Enjoy!
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