Recipe: Peanut Butter Sea Salt Nice Cream

One of things that has surprised me the most about the low-FODMAP diet is discovering how much I miss sweets. Specifically, ice cream. This came as a surprise to me because prior to embarking on this journey, I wasn't all that crazy about sweets. In retrospect I was probably satisfying my sweet tooth by eating a ton of carbs and drinking alcohol, because aren't those things processed by the body as sugar? Or did I just make that up? At any rate, I've developed a pretty hardcore sweet tooth and have had a hard time satisfying it since most sweeteners are off-limits.

Enter "nice cream".

I first learned about "nice cream" in college from a friend who was on a wacky restrictive diet at the time (possibly the Raw Foods Diet?). "Nice cream" is a cutesy term for vegan ice cream, and almost always means blended frozen bananas (though I'm sure banana-less nice cream recipes exist, but they probably require an ice cream maker, which I definitely do not have). It turns out that blending frozen bananas turns them into a creamy, sweet, lovely, custard-like treat. I had forgotten all about nice cream until very recently, because like many things from my college days, I thought it better left in the past with the rest of the regrettable decisions from my early 20s. But after stumbling upon some drool-worthy pictures on Instagram, I just had to give it another shot.


I figured peanut butter nice cream would be a winner because it's been my go-to snack lately when I need energy (or something sweet) in a hurry, and added a pinch of salt after drooling over some an article in an old Food Network magazine that suggested adding salt to ice cream (because why not?).

Peanut Butter Sea Salt Nice Cream

What You Need

Ingredients
2 large, ripe bananas
1/4 cup peanut butter (I prefer Adam's)
Sea salt to taste (I prefer Himalayan pink)
Unsweetened vanilla almond milk (optional)

Equipment
Knife
Cutting board
Freezer-safe container
Food processors or blender
Spatula