Banana and Pistachio Nice Cream
quickbudget
- Prep
- 5 min + overnight freeze
- Cook
- 10 min
- Serves
- 2
- Difficulty
- Easy
Recipe by Stephanie Mayford
Published 29 June 2026
Steps
- Peel and freeze the bananas overnight before making the nice cream.
- Blend the frozen bananas, nut butter and coconut milk until smooth and creamy.
- Fold in the chopped pistachios and a pinch of salt.
- Spoon into bowls and top with whole pistachios and a drizzle of nut butter. Serve immediately.
Ingredients
US Units
Produce
- 4 bananas
- peeled and frozen overnight
Tins & Dry
- 2⅛oz pistachios
- 2 handfuls; half roughly chopped, half left whole for topping
- 1 fl oz coconut milk
Pantry
- 2 tbsp nut butter
- pistachio preferred; plus extra to drizzle
- 1 tsp cardamom or nutmeg
- pinch of salt
Equipment
- Blender
- Sharp knife
- Teaspoon
- Tablespoon
- Serving spoon
Nutrition per serving
Calories 509 kcal
Protein 12g
Carbs 67g
Fat 25g
Fibre 10g
Values are approximate.