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Vegan Chocolate Almond Nice Cream

Creamy and delicious, this vegan chocolate almond nice cream makes 2 large bowls or 4 scoops…

vegan chocolate almons nice cream

Here is my easy peasy recipe for a guilt free chocolate “nice”- cream. All you have to remember to do in advance is freeze some sliced bananas. This nice cream requires no churning, thanks to the addition of the frozen banana, and comes together with 5 simple ingredients.

2 minutes later you have a sneaky vegan serving of your 5 a day, packed with the super food benefits of raw cacao. Cacao contains a ton of magnesium and antioxidants, more calcium that cows milk and it’s the highest plant based source of iron. The best part of all this – it is without doubt as indulgent and creamy as dairy ice cream, and made in a fraction of the time. I highly recommend making the salted date caramel to drizzle over everything.

If you try this recipe, let us know how it goes! Leave a comment, rate it, and don’t forget to tag your photo #theculinarycartel on Instagram so we can see what you come up with. Happy cooking!

Frequently Asked Questions

Can I make this gluten-free?

This dish is gluten free! Enjoy!

Can I swap out the banana?

Frozen banana is a key ingredient, as it mimics the creamy texture of dairy once frozen.  


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chocolate ice cream recipe

Vegan Chocolate Almond Nice Cream

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  • Author: Jess Bunn
  • Total Time: 7 Hours
  • Yield: 2 Bowls or 4 Scoops
  • Diet: Vegan


Creamy and delicious, this vegan chocolate almond nice cream makes 2 large bowls or 4 scoops…


Nice Cream

  • 2 large bananas
  • 40 soft pitted dates
  • 3 Tbsp Raw cacao powder
  • 4 Tbsp Almond Butter (or nut butter of choice)
  • Nut milk or coconut milk (optional)

Salted Date Caramel:


  • Toasted Coconut Chips
  • Organic Cacao Nibs
  • Mini Coco Bliss balls


Slice the bananas into rounds about half a cm thick, and place them in a container in the freezer for 6 hours or overnight.

Small warning – please make sure your dates are pitted. Your blenders are not going to like the date pit!

If using a food processor

  1. To make your date caramel, cover the dates in boiling water and leave to soak for 15 minutes. Pour off some of the water and add the dates to a blender or nutribullet. Puree until smooth adding more water as needed. Add salt to taste and set aside until serving.
  2. The next day, boil a kettle and just cover the dates in boiling water to soften them. Allow the mixture to cool while you prepare the rest of the ingredients. Once ready to go, drain the dates, then place in a food processor and puree.
  3. Add frozen banana in, and pulse the banana on high until it makes frozen banana crumbles.
  4. Add in the rest of the ingredients and blend on high, scraping the sides of the bowl a few times, until smooth. If the ingredients are not coming together to a frozen puree add a small splash of water, coconut milk or nut milk of choice, and blend again.

If using a blender or a nutribullet

  1. Add all the ingredients except the banana into the blender jug with 80ml of either coconut milk or nut milk.
  2. Blend the ingredients together, before adding the frozen banana.
  3. Blend on high, stopping to mix the ingredients and push the unblended bits to the bottom, until the mixture becomes a smooth, frozen puree, adding more liquid as needed to bring the mixture together

For either method serve straight away as a gooey soft serve or pop into the freezer to firm up for 1 hour and scoop into cones. Add toppings and mix-ins into your soft serve as desired!

Any leftovers will freeze solid, and need to be blended again to become nice and fluffy.


If you are a committed vegan, adding a small scoop of a plant-based protein powder is a great way to increase your protein intake. I have also sprinkled chia and hemp seeds into my ice cream before. For the caramel, salting the date mixture with miso is both tasty and another way to sneak protein into the dish.

  • Prep Time: 6 Hours
  • Cook Time: 1 Hour
  • Category: Dessert
  • Method: Blender
  • Cuisine: Vegan


  • Serving Size: 1
  • Calories: 920.61kcal
  • Sugar: 176.48g
  • Sodium: 49.6mg
  • Fat: 11.63g
  • Saturated Fat: 2.87g
  • Unsaturated Fat: 7.47g
  • Trans Fat: 0g
  • Carbohydrates: 227.43g
  • Fiber: 24.26g
  • Protein: 14.93g
  • Cholesterol: 0mg
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