White Chocolate Raspberry Swirl Nice Cream
This White Chocolate Raspberry Swirl Nice Cream has a silky soft serve texture and a lovely flavor that will make you want more (and without the guilt). This quick and easy recipe elevates the standard nice cream by amping up the flavors with a few special ingredients. White chocolate cocoa powder, vanilla, and our easy Raspberry Coulis, transform this healthy-ish dessert into a special and elegant treat.
If you have tried making nice cream, then you know that many nice cream recipes tend to taste just like frozen bananas. Not with this nice cream recipe! Its subtle white chocolate flavor is the perfect complement to our delicious raspberry sauce. To make it really decadent, top it with fresh raspberries and a few shavings of white chocolate. Read more about this in our Blog Comments & Tips.
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RECIPE
(Check out our Step by Step Instructions below the recipe card.)
Recipe updated as of 3/28/22
WHITE CHOCOLATE RASPBERRY SWIRL NICE CREAM
Ingredients
Instructions
- Slice bananas into 1 inch thick slices, and wrap them in wax paper so each piece is not touching the other (see Note #1). Place them in a large Ziploc freezer bag, and freeze overnight (or until solid). Make our easy Raspberry Coulis and refrigerate overnight (see Note #2).
- When ready, remove the frozen banana slices (about 2 cups) from the freezer, and dump them into a large food processor. Sprinkle White Chocolate Powder over the bananas, and pulse a few times until the bananas have broken down into large crumbles. Add vanilla, and Coconut Cream Almond Milk Creamer (or coconut milk, or almond milk), and pulse for about 10-15 seconds, or until the mixture starts to smooth out. Stop the processor and scrape down the sides (you may have to do this a couple of times throughout this process), and process for another 10 seconds or so, or until the mixture is smooth and creamy (see Note #3).
- Remove the lid, and carefully remove the blade (see Note #4 below regarding the steps for a more firm ice cream-like texture). For a soft serve like texture, proceed with drizzling on the Raspberry Coulis all over the banana mixture directly in the food processor. With a small silicone spatula, gently swirl into the mixture, making sure you still have visible ribbons of raspberry sauce throughout. Serve immediately and use an ice cream scoop to serve in two coupe glasses or pretty dishes. Split the optional toppings between the two servings; with a vegetable peeler, shave 1 square Ghirardelli White Chocolate Baking Bar, and 10 fresh raspberries. Enjoy!
Notes
- See our Step by Step Instructions on our website for details on how to easily slice and freeze bananas. For a live action video, check out our Tips & Tricks page, Tip #5 - How to Store Overly Ripe Bananas.
- This sauce really elevates this recipe. It is very easy to make and can be made a few days ahead. If you don’t want to make a sauce, you can use a high quality store bought raspberry sauce instead.
- Don’t over process the mixture, as it will start to melt and get liquidy. Process banana mixture just until visibly smooth and it looks like soft serve ice cream.
- For a more firm ice cream-like texture: Transfer nice cream to an airtight freezer safe container, then swirl in the Raspberry Coulis. Cover and freeze for at least 1-2 hours. If frozen overnight, transfer container to the refrigerator and let thaw a little in the fridge for about 15 to 20 minutes before serving. Scoop and enjoy!
Nutrition Facts
Calories
192.40Fat (grams)
2.85Sat. Fat (grams)
2.21Carbs (grams)
38.61Fiber (grams)
4.24Net carbs
37.99Sugar (grams)
24.49Protein (grams)
1.80Sodium (milligrams)
56.57Cholesterol (grams)
0.00Nutritional information provided is strictly an estimate and will vary based on ingredient brands and cooking methods. Optional garnishes are not included in the nutritional calculations.
Step by Step Instructions
PREPARATION
Organize all your tools and ingredients before you begin. Getting all your ingredients in one place at the beginning will shorten your prep time.
Banana Preparation
STEP 1
Peel two large ripe bananas (see Note “a” below), and place them on a sheet of wax paper. Slice bananas into 1 inch thick slices, and separate them so each piece is not touching the other, then wrap them up in the wax paper, rolling towards the center (like a scroll). Place them in a large Ziploc freezer bag, and freeze overnight (or until solid). For a live action video, check out our Tips & Tricks page, Tip #5 - How to Store Overly Ripe Bananas. While your bananas are freezing, make our easy Raspberry Coulis, and refrigerate overnight (see Note “b” below).
Note: a) You will need about 2 cups frozen banana slices for this recipe. b) This sauce really elevates this recipe. It is very easy to make and can be made a few days ahead. If you don’t want to make a sauce, you can use a high quality store bought raspberry sauce instead.
Nice Cream Preparation
STEP 2
When ready, remove the frozen banana slices (about 2 cups) from the freezer, and dump them into a large food processor. Sprinkle 2 tablespoons white chocolate powder (or your favorite) over the bananas, and pulse a few times until the bananas have broken down into large crumbles. Add ½ teaspoon pure vanilla extract, and 1 tablespoon coconut cream almond milk creamer (or coconut milk, or almond milk), and pulse for about 10-15 seconds, or until the mixture starts to smooth out. Stop the processor and scrape down the sides (you may have to do this a couple of times), and process for another 10 seconds or so, or until the mixture is smooth and creamy (see Note below).
Note: Don’t over process the mixture, as it will start to melt and get liquidy. Process banana mixture just until visibly smooth and it looks like soft serve ice cream.
STEP 3a
Remove the lid, and carefully remove the blade. See Note below regarding the steps for a more firm ice cream-like texture.
For a soft serve like texture, proceed with drizzling on 1 Tablespoon Raspberry Coulis all over the banana mixture, directly in the food processor. With a small silicone spatula, gently swirl into the mixture, making sure you still have visible ribbons of raspberry sauce throughout. For soft serve texture, serve immediately.
Note: For a more firm ice cream-like texture: Transfer nice cream to an airtight freezer safe container and swirl in the Raspberry Coulis. Then cover and freeze for at least 1-2 hours. If frozen overnight, transfer container to the refrigerator and let thaw a little in the fridge for about 15 to 20 minutes before serving.
STEP 3b (Optional)
This nice cream is full of flavor on its own, or you can top with fresh raspberries, and/or white chocolate shavings. To shave the chocolate, use a vegetable peeler (potato peeler), and shave ribbons of chocolate. We used 1 square of Ghirardelli white chocolate baking bar, and fresh raspberries for these two servings.
SERVING SUGGESTIONS
For soft serve texture (as shown in these photos), serve immediately by using an ice cream scoop to serve in two coupe glasses or pretty dishes. If using, split the optional toppings between the two servings and enjoy!
Notes:
Recipe can be made ahead!
The Raspberry Coulis really elevates this recipe. It is very easy to make and can be made a few days ahead (this raspberry sauce can be stored up to 7 days in the fridge). If you don’t want to make a sauce, you can use a high quality store bought raspberry sauce instead.
For a very firm ice cream-like texture: Freeze overnight in a freezer safe and airtight container. When ready to serve, transfer container to the refrigerator and let thaw a little in the fridge for about 15 to 20 minutes before serving. Scoop and enjoy!
VIDEO
How to Make this Incredibly Delicious Nice Cream recipe!
Blog Comments & Tips
Deliciously sweet and tart flavors in this healthy-ish dessert!
There seem to be tons of recipes out there for nice cream, as well as plenty of debate on whether to spell it nice cream or nicecream. Which ever way you spell it, we think you will love this dessert!
We set out to change the game when it comes to nice cream recipes (and believe me, we will have many more recipes in the future). Most nice cream recipes end up tasting just like frozen bananas with a little flavor. Well, we kicked it up a notch by adding some unique ingredients that might surprise you. And, voilà…our White Chocolate Raspberry Swirl Nice Cream was born!
One of the better flavor combinations in existence is the marriage between white chocolate and raspberries. The challenge for us was, how do we incorporate white chocolate into this dessert? Chocolate completely changes texture and loses flavor when frozen. One of our first failed test recipes for this nice cream dessert incorporated white chocolate chips in the nice cream. It still tasted like frozen bananas with weirdly textured white chocolate that lost its flavor in the freezing process.
Then one day, I had a recipe brainstorm: combine white chocolate cocoa powder and our easy Raspberry Coulis! Although you can still taste a tiny bit of banana flavor, our White Chocolate Raspberry Swirl Nice Cream predominantly tastes like white chocolate and raspberries. If you want to pimp up the flavor even more, just sprinkle on some white chocolate shavings when serving.
The three reasons why I am so hot on this dessert? 1) It’s much healthier than consuming 2 to 3 scoops of regular ice cream. 2) If you have frozen bananas in the freezer (I do at all times), then you can make this in 5 minutes. 3) My husband really dislikes bananas, unless they are hidden in banana bread or muffins, and he LOVES this dessert! The fact that a banana-hater can love a dessert that is primarily based on frozen bananas, says it all!
How do you ensure the best results from our recipe?
Our 6 tips to making this delicious nice cream recipe:
High quality organic bananas and raspberries.
A large food processor makes this recipe come together quickly.
We used this coconut cream almond milk creamer for its flavor and texture. If you cannot find it, then you can always use coconut milk or almond milk.
If you make smoothies and/or nice cream frequently, keep sliced frozen bananas in your freezer at all times. For the freshest color and flavor, just make sure they have not been in the freezer for more than 1 week.
Our easy Raspberry Coulis is what kicks this recipe up a few notches. Take 10 minutes to make this quick recipe the night before (it will keep for up to 7 days in the fridge). If you don’t have frozen bananas on hand, you’ll have to freeze them the night before, so might as well make this raspberry sauce, too!
Start the processor on quick pulses until your bananas start to break up. Then blend continuously after you add the creamer. If you find the texture is too soft when finished, freeze it for 1 to 2 hours (see our Notes section above for additional details about freezing).
Enjoy and let us know what you think by commenting below, rating our recipes, subscribing, following, and liking us on Facebook, Pinterest, Instagram, and YouTube! Don’t forget to subscribe to get updates on new recipes and tips & tricks.
Happy Cooking!
Mich
Footnote: Remember to work quickly. Don’t over process the mixture, as it will start to melt and get liquidy. Process banana mixture just until visibly smooth and it looks like soft serve ice cream. And, don’t over-swirl the raspberry sauce or it will disappear!
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