I read a lot about “nice creams,” the sugar- and dairy-free ice creams that people tend to make with frozen banana. While I certainly get the appeal, bananas are one of three things that I absolutely refuse to eat (along with raisins and hot dogs), so while far healthier than ice cream, a banana “nice cream” is not so nice, at least not as far as I’m concerned.
I do, however, like to have a frozen dessert I can enjoy now that the weather in France has reached estival temperatures (especially seeing as France doesn’t believe in air conditioning), so I’ve started making my own version of nice cream, albeit without bananas.
Here in France, we have a chain of stores called Picard that sells only frozen food. While they specialize in frozen meals, I go for one thing and one thing only: the frozen fruit. This being France, quality is extremely important in most shops, and I’ve found that to be particularly true with Picard fruit, which I buy by the 500 gram bag and use exclusively to make my own versions of “nice creams” and smoothie bowls. My most recent creation? A combo of blueberry and mango that (in my humble opinion) puts actual ice cream to shame.
Not that I take issue with ice cream. Ice cream is delicious. It’s just that I’ve noticed that the combo of cow’s milk dairy and sugar does nothing “nice” for my skin – or for my energy levels – and so when the weather is hot, and I can’t be bothered to eat a hot breakfast or lunch (or when I want a sweet snack after dinner), I opt instead for this.
It’s rather embarrassing to attempt to write a recipe; in fact, there’s no real recipe to be had. I put the fruit in the blender, wait until it’s soft enough to blend with no more than a 1/2 cupful of coconut water (or plain water, if the Country Boy is partaking) and enjoy.
Sometimes, I’ll make things fancy, topping my “nice cream” with chia seeds, coconut flakes, or coconut milk. But let’s be honest; more often than not, I just dig into the blended fruit, which takes on the texture of frozen yogurt, all on its own.
Mango-Blueberry Smoothie Bowl/Nice Cream
250 grams frozen mango
1/2 cup coconut water
250 grams frozen blueberries
juice of 1 lemon
Allow the fruit to defrost to where it’s soft enough to be pierced by a fork but still quite cold. Place first the mango in the blender, and add the coconut water. Blend until smooth and set aside; rinse out the blender.
Place the blueberries and the lemon juice in the blender, and blend until smooth. Swirl together in a bowl or glass, and enjoy topped with nuts, seeds, coconut milk, or just on its own.