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30 Minutes or Less

5-Ingredient Healthy Almond Joy Bars

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healthy almond joys bars, one cut in half to show the inside.

Chewy coconut filling, crunchy whole almonds, and a smooth chocolate shell — these healthy Almond Joy bars are the homemade version of your favorite candy bar, and are soooo much better than anything you’d find at the store! Made with just 5 simple ingredients, completely no-bake, gluten-free, and dairy-free, they’re just as delicious as the real thing, but NO corn syrup or refined sugar. I make a batch every couple of weeks and keep them in the fridge for whenever a chocolate craving strikes – which, if I’m being honest, is daily.

If you’re already obsessed with my 6-Ingredient Healthy Snickers and 4-Ingredient Date Caramels, these Almond Joy bars are the next addition to your healthy candy collection. One bite and you’ll never reach for the store-bought version again!

Why You’ll Love These Healthy Almond Joy Bars

  • Just 5 ingredients! Shredded coconut, coconut oil, honey, chocolate chips, and almonds. No condensed milk, no corn syrup, no refined sugar – just simple, healthier ingredients that come together into something truly incredible.
  • No-bake and super easy. Food processor, loaf pan, freezer. That’s all the equipment you need. The most “difficult” part of this recipe is waiting for the chocolate to set – and trust me, the wait is so worth it.
  • Gluten-free and dairy-free. Naturally free of both gluten and dairy, making these bars accessible for almost everyone. Just use your favorite dairy-free chocolate chips and you’re all set.
  • Tastes just like the real thing – but WAY healthier. The chewy coconut filling, the crunch of the whole almonds, the snap of the chocolate shell – it’s all here!
  • Great for meal prep and gifting. Make a batch and keep them in the fridge all week for a ready-to-grab sweet treat. They also make the most impressive homemade gift – nobody needs to know how easy they were to make!
overhead image of healthy almond joy bars.

Sam’s Recipe Tips

  • Don’t over-blend the coconut filling. This is the most important tip in the whole recipe. Pulse – don’t blend continuously – and stop as soon as the mixture sticks together when pressed. Over-blending will turn it into a greasy coconut paste that won’t hold its shape as a bar.
  • Press the coconut layer firmly into the pan. The more firmly you press the filling into an even layer, the cleaner and more uniform your bars will look once cut. Use the bottom of a flat measuring cup to really pack it in.
  • Freeze the coconut base before dipping. The filling needs to be completely firm and cold before you dip it in chocolate. If it’s too soft, the bars will fall apart in the chocolate. 20–30 minutes in the freezer is the minimum – longer is even better.
  • Use a fork for dipping. A fork gives you the most control when coating the bars in chocolate and lets the excess drip off cleanly. A dipping tool also works great if you have one.
  • Add a pinch of flaky sea salt on top. Completely optional, but highly recommended! A little flaky sea salt on top of the almonds takes these bars to an entirely different level.

Storage Instructions

In the fridge: Store in an airtight container in the refrigerator for up to 2 weeks. These bars are best served cold straight from the fridge – the coconut filling stays firm and the chocolate shell has the perfect snap.

In the freezer: These Almond Joy bars freeze beautifully! Store in an airtight container or zip-lock freezer bag for up to 2 months. Layer between sheets of parchment paper so they don’t stick together. Let sit at room temperature for 5 minutes before eating for the best texture, or enjoy them straight from the freezer if you like them extra firm and cold.

Note: These bars will soften and the chocolate may get a little melty at room temperature, so always store them cold. Do not leave out on the counter for extended periods!

healthy almond joys bars, one cut in half to show the inside.
5 from 1 vote

5-Ingredient Healthy Almond Joy Bars

These healthy Almond Joy bars are a 5-ingredient, no-bake copycat of the classic candy bar – chewy coconut filling, crunchy whole almonds, and a smooth chocolate shell. They're gluten-free, dairy-free, naturally sweetened with honey or maple syrup, and come together in under 45 minutes with NO baking required! f you're looking for a healthy Almond Joy recipe that actually tastes like the real thing but is made with healthier ingredients, this is it!
Print Pin Rate
Prep Time: 15 minutes
Chill Time: 10 minutes
Servings: 12 servings

Equipment

  • 1 food processor
  • 1 9×4-inch loaf pan
  • 1 small bowl

Ingredients

For the coconut filling:

  • 2 cups unsweetened shredded coconut
  • 1/4 cup coconut oil melted
  • 1/4 cup honey or maple syrup

For the chocolate layer:

  • 1 cup chocolate chips
  • 2 teaspoons coconut oil

For topping:

  • 1/2 cup whole almonds

Instructions

  • Line a 9×4-inch loaf pan with parchment paper.
  • Add all of the coconut filling ingredients in a food processor and pulse until the coconut is finely chopped, and the mixture sticks when pressed together (be very careful not to blend the mixture too much!).
  • Transfer the coconut mixture to your prepared loaf pan and press it into an even layer. Transfer it to the freezer for about 20-30 minutes.
  • While the coconut filling is in the freezer, prepare the chocolate layer by melting the chocolate chips and coconut oil together in either the microwave or over a double boiler until completely smooth.
  • Remove the coconut bars from the freezer, and cut them into 12 squares. Dip each square into melted chocolate, then transfer them to a plate line with parchment paper. While the chocolate is still wet, place one or two almonds on top of each bar.
  • Once all bars are coated in chocolate and topped with almonds, transfer them back to the freezer to set for about 10 minutes, or until the chocolate has hardened.Either enjoy the almond joy bars right away, or store in an airtight container in the fridge for up to two weeks!

Nutrition

Serving: 1serving | Calories: 200kcal | Carbohydrates: 16g | Protein: 3g | Fat: 17g | Fiber: 3g | Sugar: 11g
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Desserts

4-Ingredient Cottage Cheese Chocolate Mousse (30g+ protein!)

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cottage cheese chocolate mousse in a small dish with whipped cream and a spoon.

I must admit, my sweet tooth has been out of control lately! But lucky for me, I have plentyyy of healthier sweet treats in my archives to satisfy it. I’ve been making my cottage cheese cookie dough pretty much once a week, and 4-ingredient protein brownies whenever I get the chance. And now, I prep and store this cottage cheese chocolate mousse in my fridge at all times. It’s just the perfect balance between light and indulgent, chocolatey yet not too sweet – and of course, super easy to make! And the best part? It packs in over 30 grams of protein per serving. Now that’s a sweet treat you can enjoy and feel good about!

Why You’ll Love This Cottage Cheese Chocolate Mousse

  • High-protein dessert with 30g protein per serving!
  • Made with just 4 simple ingredients, and naturally sweetened with maple syrup.
  • Super easy to make in just a few minutes!
  • Thick, creamy texture just like classic chocolate mousse.
  • Perfect for a healthy dessert or snack.
overhead image of cottage cheese chocolate mousse in a small dish.

The 4-ounce meal prep jars I use to store my cottage cheese chocolate mousse are linked here.

Frequently Asked Questions

What kind of protein powder did you use?

I used the Aloha Chocolate Protein Powder (use this link for 20% off your order!) and it makes a perfectly thick and airy chocolate mousse – with tons of protein.

How much protein is in this chocolate mousse?

Each serving contains about 30 grams of protein and just 300 calories, depending on the cottage cheese and protein powder you use.

Can I make this sugar-free?

Yes. You can replace the maple syrup with a sugar-free liquid sweetener such as monk fruit or stevia. Just adjust the amount to taste since sweetness levels vary.

How long does this stay good in the fridge?

Store the mousse in an airtight container in the refrigerator for up to 4 days. The texture may thicken slightly as it chills, so give it a quick stir before serving if needed.

cottage cheese chocolate mousse in a small dish with whipped cream and a spoon.
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4-Ingredient Cottage Cheese Chocolate Mousse

This cottage cheese chocolate mousse is a creamy, high-protein dessert made with just 4 simple ingredients! Each serving has over 30 grams of protein, making it a satisfying and healthy treat. Blended until smooth and chilled to perfection, this easy chocolate mousse is just as rich and delicious as the classic version!
Print Pin Rate
Prep Time: 5 minutes
Chill Time: 1 hour
Total Time: 1 hour 5 minutes
Servings: 2 servings

Equipment

  • 1 food processor or high speed blender
  • 2 small jars

Ingredients

  • 1 cup cottage cheese
  • 2 scoops chocolate protein powder
  • 1 tablespoon unsweetened cocoa powder
  • 2-3 tablespoons maple syrup or your preferred liquid sweetener

Instructions

  • Add all ingredients to a blender and blend until completely smooth.
  • Transfer the chocolate mousse to small jars or containers, and refrigerate for at least an hour, or until the mousse has thickened.
  • Remove the cottage cheese chocolate mousse from the fridge, top with whipped cream and/or fresh fruit and enjoy!

Nutrition

Serving: 1serving | Calories: 300kcal | Carbohydrates: 29g | Protein: 31g | Fat: 6g | Fiber: 3g | Sugar: 19g
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Drinks

3-Ingredient Mango Margaritas Recipe (NO added sugar!)

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mango margaritas in a glass with a line on the rim.

Summer just called, and it wants you to make these mango margaritas… immediately! Sweet, frosty, tropical, and made with just 3 ingredients – frozen mango, fresh lime juice, and your favorite tequila – this is the easiest pitcher cocktail you’ll make all season. 👏🏼 No added sugar, no orange liqueur, no triple sec, no simple syrup. Frozen mango is naturally sweet enough to carry the whole drink, which means this recipe is as simple as it gets and still tastes absolutely incredible.

I’m a big margarita girl – if you’ve tried my 3-Ingredient Watermelon Margaritas or my Skinny Blackberry Margarita, you already know this about me. But these mango margaritas might just be my new favorite. They’re bright, refreshing, naturally sweet, and take about 2 minutes to make. Blend, pour, and enjoy – that’s it!

Why You’ll Love These Mango Margaritas 😍

  • Just 3 ingredients. Frozen mango, tequila, and lime juice. That’s it — no trip to the liquor store for triple sec, no simple syrup to make, no extra steps. This is the most streamlined mango margarita recipe on the internet, and it tastes better than any version with a longer ingredient list.
  • No added sugar. Frozen mango is naturally sweet enough to make this cocktail perfectly balanced without a single drop of added sweetener. Fewer ingredients, fewer calories, all the flavor.
  • Makes a whole pitcher. This recipe makes 4 generous servings — perfect for a backyard barbecue, a pool day, a girls’ night, or just a Tuesday when you deserve something fun. It also doubles and triples easily!
  • Super refreshing and fun. Cold, frosty, fruity, and tropical — these mango margaritas are the definition of a perfect summer drink. They taste like a vacation in a glass.
  • Ready in 2 minutes. Add everything to the blender and blend. That’s the whole process. You’ll spend more time salting your glass rim than actually making the drink.
mango margaritas in a glass with a lime slice on top.

Sam’s Recipe Tips 🥭

  • Use a good quality blanco tequila. The quality of your tequila is the single biggest factor in how much you enjoy this drink. A smooth blanco tequila makes all the difference — no harsh alcohol bite, just clean, agave-forward flavor that pairs beautifully with the sweet mango.
  • Don’t skip the frozen mango. Frozen mango (not fresh, not canned, not mango juice) is what gives this margarita its thick, slushy, perfectly frosty consistency. Fresh mango + ice will give you a more watery result. Frozen is the way to go every time.
  • Tajín rim > salt rim. If you’ve never tried a Tajín rim on a mango margarita, you are missing out. The chili-lime powder against the sweet tropical mango flavor is absolutely perfect. Rub a lime wedge around the rim of your glass, then dip into a shallow plate of Tajín. Life-changing!!!
  • Make it a pitcher ahead of time. Blend the margarita mixture (without ice) and store in an airtight container in the fridge for up to 24 hours ahead of time. When ready to serve, blend with ice or pour over ice directly. Perfect for entertaining!
  • Make it a mocktail. Simply replace the tequila with ¼ cup of water or a splash of sparkling water for an alcohol-free mango margarita mocktail that everyone at the table can enjoy.

Other Flavor Variations

Love this recipe? Here are a few fun ways to mix it up!

🌶️ Spicy Mango Margarita Add ½–1 fresh jalapeño (seeds removed for mild heat, seeds included for serious heat) to the blender with the rest of the ingredients. The sweet mango and spicy jalapeño combination is absolutely incredible and completely addictive.

🍍 Mango Pineapple Margarita Replace 1 cup of the frozen mango with 1 cup of frozen pineapple chunks for an even more tropical twist. Sweet, tangy, and seriously refreshing.

🍓 Mango Strawberry Margarita Replace 1 cup of the frozen mango with 1 cup of frozen strawberries for a beautiful pink-orange frozen margarita with a bright, fruity flavor.

🍑 Mango Peach Margarita Replace 1 cup of frozen mango with 1 cup of frozen peaches. The peachy sweetness pairs beautifully with the tropical mango.

🥥 Mango Coconut Margarita Swap the plain ice for frozen coconut milk cubes (pour coconut milk into an ice cube tray and freeze!) for a creamy, tropical mango coconut margarita that tastes like paradise.

mango margaritas in a glass with a line on the rim.
5 from 1 vote

3-Ingredient Mango Margaritas Recipe

These mango margaritas are made with just 3 ingredients – frozen mango, tequila, and fresh lime juice – blended into the most refreshing, naturally sweet frozen cocktail you'll crave all summer! No added sugar, no triple sec, no complicated steps – just two minutes, three ingredients, and you've got a whole pitcher ready to go. If you're looking for an easy mango margarita recipe that's as easy as it is delicious, this is the one to make this weekend!
Print Pin Rate
Prep Time: 3 minutes
Total Time: 3 minutes
Servings: 4 servings

Equipment

  • 1 blender

Ingredients

  • 3 cups frozen mango
  • 1/2 cup tequila
  • 1/4 cup lime juice
  • 1 cup ice optional

Instructions

  • Add all ingredients to a blender and blend until no chunks of mango or ice remain.

Nutrition

Serving: 1serving | Calories: 200kcal | Carbohydrates: 20g | Protein: 1g | Sugar: 18g
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Desserts

6-Ingredient Cottage Cheese Cheesecake Bars

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close up image of a cottage cheese cheesecake bar with whipped cream and a raspberry on top.

Classic cheesecake is one of my all-time favorite desserts – but it’s not exactly a weeknight kind of treat. Enter: these cottage cheese cheesecake bars. Same creamy, tangy, silky filling. Same buttery graham cracker crust. But lighter, higher in protein, and made with just 6 simple ingredients that come together in one blender! If you’ve been following along for a while, you already know that blended cottage cheese can do some seriously magical things – just like in my 3-Ingredient Cottage Cheese Ice Cream and 6-Ingredient Cottage Cheese Cookie Dough. This recipe is more of the same magic, and I promise you can’t taste the cottage cheese!

The texture is smooth, creamy, and genuinely so similar to the real thing. I’ve served these to people who would never voluntarily eat cottage cheese, and every single one of them went back for seconds. They taste just like classic cheesecake, but with significantly more protein and fewer calories per bar. This is the kind of healthy dessert that everyone will LOVE!

Why You’ll Love These Cottage Cheese Cheesecake Bars

  • Tastes just like the real thing. Creamy, tangy, perfectly sweet, and sitting on a buttery graham cracker crust, these bars check every single cheesecake box. You would truly never guess they’re made with cottage cheese!
  • Lighter and higher in protein than classic cheesecake. Traditional cheesecake is made tons of cream cheese. This version swaps most of that for cottage cheese, which is naturally lower in calories and higher in protein.
  • Just 6 ingredients. Graham cracker crumbs, butter, cream cheese, cottage cheese, eggs, sugar, and vanilla. That’s it – no sour cream, no heavy cream, no complicated cheesecake technique required!
  • Super easy to make. The filling comes together in a blender in about 60 seconds. No mixer, no water bath required (though I do recommend it — see Sam’s Tips!), no complicated steps.
  • Great for making ahead. Like all good cheesecake, these bars are actually better the next day after a full night in the fridge. Make them the day before you need them and they’ll be ready to go by morning!
cottage cheese cheesecake bars on a plate.

Frequently Asked Questions

What kind of cottage cheese did you use?

I used Daisy 4% Milk Fat Cottage Cheese, and it’s my top recommendation for this recipe. The higher the milk fat percentage, the creamier and richer your cheesecake filling will be. Low-fat (2%) cottage cheese also works and still produces a delicious result – it’ll just be slightly less rich. Any brand of cottage cheese will work here, but if you can find a full-fat variety, go for it!

Can I make these gluten-free?

Absolutely! Simply swap the graham cracker crumbs for a gluten-free alternative. Gluten-free graham crackers (like Simple Mills Sweet Thins), gluten-free vanilla wafers, or a mix of almond flour and a little maple syrup and coconut oil (pressed into the pan and baked for 10 minutes) all make excellent gluten-free crusts. The filling itself is already naturally gluten-free!

How do I store these cottage cheese cheesecake bars?

Store the bars in an airtight container in the refrigerator for up to 5 days. These also freeze well – wrap individual bars in plastic wrap and store in a zip-lock freezer bag for up to 2 months. Thaw overnight in the fridge before serving. For the best texture and flavor, always serve cold straight from the fridge.

Sam’s Recipe Tips

  • Blend the filling until completely, completely smooth. Any remaining curds from the cottage cheese will bake into the filling and affect the final texture. Blend on high for a full 60 seconds, scraping down the sides as needed. A high-speed blender gives the best results.
  • Use the parchment paper overhang to lift cleanly. Line your pan so the parchment hangs over all four sides. Once the bars are fully chilled, lifting the whole slab out before slicing gives you the cleanest, most beautiful cuts.
  • Bake in a water bath to prevent cracks. Because this filling contains eggs and cream cheese, it can crack on top if it bakes too quickly or unevenly. To prevent this, place your 8×8 pan inside a larger roasting pan and fill the roasting pan with about 1 inch of hot water before baking. The steam keeps the heat gentle and even, giving you a perfectly smooth, crack-free top.
  • Don’t skip the chill time. These bars need a full 3 hours in the fridge (overnight is even better!) to fully set and develop their best flavor and texture. Cutting into them while warm or under-chilled will result in a soft, messy bar that falls apart.
  • Wipe your knife between cuts. For the cleanest, most bakery-worthy squares, dip your knife in hot water and wipe dry between each slice. It makes a huge difference in how the final bars look!
close up image of a cottage cheese cheesecake bar with whipped cream and a raspberry on top.
5 from 1 vote

6-Ingredient Cottage Cheese Cheesecake Bars

These cottage cheese cheesecake bars are creamy, tangy, and perfectly sweet – made with just 6 simple ingredients! Lighter and higher in protein than traditional cheesecake, they sit on a buttery graham cracker crust and bake up silky smooth every single time. If you're looking for an easy cottage cheese cheesecake recipe that actually tastes like the real thing, this is it!
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 9 servings

Equipment

  • 1 9×9-inch baking pan
  • 1 food processor or high speed blender

Ingredients

For the graham cracker crust:

  • 1 cup graham cracker crumbs or cookie crumbs
  • 3 tablespoons melted butter or coconut oil

For the cheesecake filling:

  • 1 1/2 cups cottage cheese
  • 1/2 cup cream cheese softened at room temperature
  • 2 large eggs at room temperature
  • 1/4 cup cane sugar
  • 1 teaspoon vanilla extract optional, but recommended

Instructions

  • Preheat oven to 325° Fahrenheit and line a 9×9-inch baking pan with parchment paper, then lightly grease the inside.
  • Make the crust by mixing together the graham cracker or cookie crumbs and melted butter or coconut oil in a bowl, then press the mixture into the bottom of your prepared baking pan. Bake the crust for 10 minutes.
  • While the crust bakes, make the filling by adding all filling ingredients to a blender and blend until smooth. Pour the filling over the crust, then bake for 25-30 minutes or until the bars are just set in the middle. (See Notes below on how to bake in a water bath to avoid any cracks).
  • Remove the bars from the oven and leave them to cool at room temperature for 1 hour, then transfer them in the fridge to chill for at least 3 hours (or overnight).
  • Once the bars have chilled, remove them from the pan and cut into squares. Enjoy the cheesecake bars right away, or store them in an airtight container in the fridge for up to 5 days!

Notes

  • Use full-fat (4%) cottage cheese for the creamiest, richest result.
  • Blend the filling completely smooth — no curds remaining.
  • Water bath (prevents cracking): Place the 8×8 pan inside a larger roasting pan with 1 inch of hot water before baking.
  • Do not skip the chill time — bars need at least 3 hours to fully set.
  • Freeze individual bars for up to 2 months; thaw overnight in the fridge.

Nutrition

Serving: 1bar | Calories: 180kcal | Carbohydrates: 16g | Protein: 7g | Fat: 10g | Sugar: 10g
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30 Minutes or Less

1-Ingredient Nice Cream Recipe (+5 flavors!)

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1 ingredient nice cream recipe in a food processor with an ice cream scoop.

Meet your new favorite summer dessert: nice cream! One ingredient, a blender, and about 90 seconds of blending is all that stands between you and the creamiest, most refreshing frozen treat you’ve ever made at home. No ice cream maker. No heavy cream. No added sugar. Just frozen bananas – blended until they magically transform into the silkiest, smoothest soft serve you’ve ever tasted. If you haven’t tried this yet, prepare to be completely amazed!

I’ve been making nice cream for yearsss, and the fact that it’s this easy AND delicious still gets me every single time. It’s one of those recipes that sounds too good to be true, but I promise – the magic is real. And if you love easy, healthy frozen treats, you’ll also want to check out my 4-Ingredient Frozen Peanut Butter Banana Bites and Frozen Yogurt Bark!

What is Nice Cream?

Nice cream is essentially dairy-free banana ice cream made by blending frozen bananas into a creamy, smooth, soft-serve texture — no ice cream maker required. The name is a play on “ice cream,” because it’s a healthier, “nicer” version of the classic frozen treat. It’s often called nice cream because it’s a healthier alternative to regular ice cream since it’s free from artificial ingredients, preservatives and added sugar.

step by step photos of nice cream recipe.

How to Make This Nice Cream Recipe

The magic behind nice cream is actually food science: bananas have a high pectin content that, when frozen and blended, creates an incredibly creamy, custard-like texture that closely mimics real ice cream. As the last bits of banana smooth out, you’ll see the mixture shift from blended banana to creamy, soft-serve ice cream texture. It’s genuinely one of the coolest kitchen tricks out there, and once you know it, you’ll always keep frozen bananas in your freezer!

Making nice cream is genuinely one of the simplest things you can do in a kitchen. Here’s everything you need to know:

Step 1: Freeze your bananas. Peel ripe bananas, slice into 1-inch rounds (more on why this matters in Sam’s Tips!), and freeze in a single layer on a parchment-lined baking sheet for at least 2 hours, or overnight. Once frozen, transfer to a zip-top freezer bag for easy storage. This step can be done days or even weeks ahead of time — which is why keeping a bag of frozen banana slices in your freezer at all times is a game-changer.

Step 2: Blend. Place the frozen banana pieces into a high-speed blender or food processor. Blend on high, scraping down the sides as needed. Add milk (any kind — dairy or non-dairy) one tablespoon at a time, only if needed to get things moving. Blend until completely silky and creamy — about 60–90 seconds total. Be patient and keep scraping! It will come together.

Step 3: Add your flavor variation. Once the base is smooth, add your chosen flavor add-ins (see the 5 flavors below!) and pulse or blend briefly to combine. Taste and adjust sweetness or intensity as you like.

Step 4: Serve or freeze. Serve immediately for a soft-serve consistency — it’s ready to eat right out of the blender! For a scoopable, more traditional ice cream texture, transfer to a freezer-safe container, smooth the top, cover, and freeze for 1–2 hours. Let it sit at room temperature for 5 minutes before scooping.

overhead image of nice cream scooped in a bowl with a spoon.

Sam’s Recipe Tips

  • Slice the bananas into 1-inch rounds BEFORE freezing. This is the single most important tip for creamy nice cream. Smaller pieces give your blender or food processor more surface area to work with, which means a faster, smoother blend — and a creamier final result! Freezing whole bananas works, but you’ll spend twice as long blending and will likely need more milk, which can make the texture icier.
  • Use ripe bananas. The riper the banana, the sweeter and more flavorful your nice cream will be. Look for bananas that are speckled with brown spots — that’s when the natural sugars are at their peak. If your bananas aren’t ripe, the banana ice cream won’t be sweet. Underripe bananas will give your nice cream a starchy, slightly bitter taste.
  • Be patient during blending. Nice cream takes a minute to come together. It will look crumbly and chunky at first — just keep scraping down the sides and blending. Within 60–90 seconds, it will suddenly transform into silky, smooth soft serve. Don’t add too much milk too soon, or you’ll end up with a smoothie instead of ice cream!
  • Add milk sparingly! Only add milk if absolutely needed to get the blender moving. Too much liquid will make your nice cream thin and icy rather than thick and creamy. Start with just 1 tablespoon at a time.
  • For scoopable ice cream, freeze for 1–2 hours. Straight from the blender, nice cream has a soft-serve consistency. If you want it firm enough to scoop into balls like traditional ice cream, transfer it to a freezer-safe container and freeze for 1–2 hours. Let it sit at room temperature for 5 minutes before scooping.
  • Store smartly. Store nice cream in an airtight container in the freezer for up to 2 months. If it freezes solid, let it thaw at room temperature for 5–10 minutes before scooping or eating.
1 ingredient nice cream recipe in a food processor with an ice cream scoop.
5 from 1 vote

1-Ingredient Nice Cream Recipe (+5 flavors!)

This nice cream is a 1-ingredient, dairy-free frozen treat made entirely from blended frozen bananas – no ice cream maker, no heavy cream, and no added sugar required! It blends up in just 90 seconds into the silkiest, creamiest soft serve you've ever tasted, and with 5 different flavor variations (cookies & cream, vanilla bean, chocolate, strawberry, and peanut butter), there's a flavor for everyone. If you're looking for an easy, healthy nice cream recipe that actually tastes like the real thing, this is it!
Print Pin Rate
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 2 servings

Equipment

  • 1 food processor or high speed blender

Ingredients

Base:

  • 3-4 ripe bananas peeled and sliced into 1-inch rounds, then frozen
  • milk (any kind) as needed

Cookies & Cream add-ins:

  • 6-8 chocolate cookies I used Simple Mills Chocolate Sweet Thins
  • 1 teaspoon vanilla extract

Vanilla Bean add-ins:

  • 1/2 teaspoon vanilla bean paste or seeds from half a vanilla pod

Chocolate add-ins:

  • 3 tablespoons unsweetened cocoa powder
  • 1-2 tablespoons maple syrup or 2 pitted medjool dates
  • 2 tablespoons chocolate chips

Strawberry add-ins:

  • 1/2 cup fresh or frozen strawberries

Peanut Butter add-ins:

  • 3 tablespoons natural peanut butter
  • small pinch of salt

Instructions

  • Peel ripe bananas, slice into 1-inch rounds, and freeze in a single layer on a parchment-lined baking sheet for at least 2 hours or overnight. Transfer to a zip-top bag once frozen.
  • Add frozen banana pieces to a high-speed blender or food processor. Blend on high, scraping down the sides as needed. Add milk 1 tablespoon at a time only if needed. Blend until completely silky and smooth – about 60–90 seconds.
  • Add your chosen flavor add-ins and pulse briefly to combine. Taste and adjust as desired.
  • Serve immediately for soft-serve, or transfer to a container and freeze for 1–2 hours for a scoopable texture. Let sit at room temperature for 5 minutes before scooping.

Nutrition

Serving: 1serving | Calories: 120kcal | Carbohydrates: 30g | Protein: 2g | Fiber: 4g | Sugar: 17g
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