Mandarin Creamsicle Nice Cream
- The frozen banana gives that super creamy and thick consistency, so the more banana used without increasing the mandarins or water used, the thicker it will be.
- Add water only if needed to help the blending process, being cautious not to add to much which will make it thin. However, if that happens, just add more frozen banana! Easy fix.
- You can use as many mandarins as you want, but because they provide liquid, the more you’ll use the less water you’ll need.
- Ripe bananas, peeled, sliced and frozen
- Satsuma (or other) mandarins, peeled
- Fresh or ground ginger,
- Water, if needed
Place as many frozen bananas into a high-speed blender or food processor. Add the peeled mandarins. A good ratio to start with is 1 mandarin for every 1 frozen banana used.
For every 1 banana used, throw in a small knob, or about a 1/4" thick slice of fresh ginger. If you know you love that ginger kick, feel free to add extra.
Blend on high until all is well blended and smooth, about one minute. Add in minimal amounts of water if needed to help blend.
I love eating straight out of the blender as a soft-serve, but if you want more of a firm ice cream consistency, scoop into a container, cover, and let set up in the freezer.
*For those that don't know, my recipes are made as whole and nutrient-dense as possible, but still incredibly satisfying. I share my recipes without measurements and hope they equip you to not feel confined to a recipe, but rather confident in your kitchen to be able to create something unique, nourishing, and delicious all on your own. So take this recipe as inspiration and enjoy! Head on over to my IG @noelle.parton and tag me if you try this out, or contact me if you have questions or comments.
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