The cub had a friend join us this week! The wildly talented vegan blogger Sophia DeSantis of Veggies Don’t Bite stopped by with her youngest son to make some Nice Cream.
Fun facts: Sophia and I met through a moms group when the cub and her son were just a few months old and the two of them are just 5 days apart.
The two started off by helping remove the leaves from the strawberries. Team work at its finest!
Now time to chop the strawberries. The cub goes first while her friend watches.
Now it’s his turn. The cub started sneaking strawberries and eating them.
Earlier in the day, we had cut up a few bananas in 1/2 inch pieces and put them in the freezer. We added the frozen bananas to the blender, but someone thought they needed to eat a few, too.
In go the chopped strawberries. I see you!
I think handling two toddlers in the kitchen has Grandma DiDi a little nervous. 😉 Next up, the Califia Almond Milk. This is not a sponsored post, but we really love their unsweetened almond milk.
Grandma DiDi helps with the blender – the nice cream is almost ready!
After pouring the mixture into a freezer-safe dish, we served up their very own creation – “Nice” Cream! They wanted more, and more, and more!!!
It’s as good as it looks! So easy, vegan, refined sugar-free, gluten-free and delicious! A must try! Use our combination or try your own flavor – peanut butter/chocolate; coconut/pecan; blueberry/lemon… the possibilities are endless.
Strawberry Nice Cream
Ingredients
- 10 Strawberries, chopped (about 1/2 cup)
- 3 Bananas, cut into 1/2in pieces and frozen
- 1 tsp good vanilla extract
- 1/2 cup almond milk
Directions:
- Cut bananas into inch pieces and freeze in a plastic bag for a few hours.
- Once bananas are frozen, place all ingredients into blender or food processor and blend until thoroughly mixed. Poor into a 9 X 5 bread pan and freeze about 1 hour. Scoop and serve.
Note: If frozen too long just let it sit out for about 10 minutes until it is scoop-able.
The Kitchen Cub 