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This Simple Trick Will Seriously Upgrade Your “Nice” Cream

If you're looking to amp up the flavor of your favorite healthy frozen treats, try this super simple technique.

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We love nice cream. It’s a dessert that has everything – and it’s so easy to make when you’re craving something sweet. Take a few healthy ingredients, blend them together, freeze and you’ll have a luscious, creamy treat to dig into? Oh yes.

Now, you can have all that and more. With one simple step, you can intensify the flavor of your classic banana nice cream, without adding a lot of sweetener. The trick? Roasting the bananas. Roasting caramelizes the natural sugars in the bananas, intensifying their flavor and sweetness. 

Simply toss sliced bananas with a little coconut oil, maple syrup, cinnamon and salt, then roast for 10 to 15 minutes. As with other nice creams, you then blend the mixture with coconut milk and vanilla, then freeze.

But it gets even better, because you can customize this recipe. You can make it any way you like to suit your tastes and the ingredients you have on hand. Here are few ideas of how you can customize your banana-based ice cream:

  • Blend in a spoonful of your favorite nut butter, or a little bit of matcha powder
  • Replace the cinnamon with pumpkin pie spice, or ground ginger, or cardamom
  • Leave out the spice and blend in some cocoa powder, or toss in some shaved dark chocolate
  • Blend in another fruit, like mango or strawberries
  • Add a spoonful of rum and a handful of raisins

You just have to comb through your pantry and use your imagination.

And there’s one more perk to this delicious dessert: It’s a decadent treat that’s so good for you, you could even sprinkle a scoop with a little granola and have nice cream for breakfast. 

Roasted Banana and Cinnamon Coconut Ice Cream

Prep Time
10 min
Cook Time
15 min
25 min


  • 3 large ripe bananas, peeled and sliced
  • 1 tbsp coconut oil, melted
  • 2 tsp ground cinnamon
  • 3 tbsp pure maple syrup
  • ¼ tsp fine sea salt
  • 1 (13.5-oz) can full-fat coconut milk
  • 1 tsp pure vanilla
  • ¼ tsp extract lemon juice


  1. Preheat oven to 400°F. Grease a 9-inch pie plate. In a bowl, toss together the bananas, coconut oil, cinnamon, maple syrup, and salt. Roast until bananas are bubbling and tender, stirring once or twice during baking time, about 13-15 minutes. Let cool.
  2. Transfer bananas to a blender, add the coconut milk and vanilla, and blend until smooth. Pour into a bowl, cover, and refrigerate until very cold, at least 4 hours or overnight.
  3. Once chilled, pour the banana mixture into an ice cream maker, stir in the lemon juice, and follow the manufacturer’s instructions to churn. Once frozen, serve immediately, or transfer to a container, cover, and freeze to serve later.