{"id":3996,"date":"2025-08-14T19:59:32","date_gmt":"2025-08-15T00:59:32","guid":{"rendered":"https:\/\/www.kristine-smith.com\/?p=3996"},"modified":"2025-08-14T20:00:56","modified_gmt":"2025-08-15T01:00:56","slug":"banana-chocolate-nice-cream","status":"publish","type":"post","link":"https:\/\/www.kristine-smith.com\/index.php\/2025\/08\/banana-chocolate-nice-cream\/","title":{"rendered":"Banana-Chocolate Nice Cream"},"content":{"rendered":"

I was in the mood for gelato, but I didn’t feel like going through the temperature-monitoring while waiting for the corn starch to fully cook*. So the other day I froze about a pound of chopped-up bananas and today I made “nice” cream pretty \u00a0much according to this recipe<\/a>. Instead of nut milk, I added a couple of tablespoons of half-and-half and about the same amount of whole milk.<\/p>\n

\"The<\/p>\n

The ingredients (yup, those are lots of bitters back there. great in seltzer with ice. I’m a total addict)<\/p>\n

My food processor is on the wimpy side, power-wise\u2014I needed to add the milk to thin the nice cream just enough to get it to mix properly.<\/p>\n

<\/div>\n
\"Blended

The finished product<\/p><\/div>\n

It’s currently in the freezer setting up, but I tasted it and it’s great. Creamy. Banana is there but imo not too noticeable because of the cocoa (not that I’d mind\u2014I love bananas). I used 16.5 oz bananas, which is roughly 3 cups according to The Internet, so about 1.5x the amounts in the recipe…except for the milk because see above.<\/p>\n

\"A

it’s chocolaty. It’s creamy. Four stars would make again.<\/p><\/div>\n

*I make Sicilian-style gelato, which uses corn starch to thicken rather than eggs. Don’t make that face\u2014it’s essentially frozen pudding.<\/p>\n","protected":false},"excerpt":{"rendered":"

I was in the mood for gelato, but I didn’t feel like going through the temperature-monitoring while waiting for the corn starch to fully cook*. So the other day I froze about a pound of chopped-up bananas and today I made “nice” cream pretty \u00a0much according to this recipe. Instead of nut milk, I added Read More …<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"footnotes":""},"categories":[66],"tags":[181],"class_list":["post-3996","post","type-post","status-publish","format-standard","hentry","category-food","tag-gelato"],"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/www.kristine-smith.com\/index.php\/wp-json\/wp\/v2\/posts\/3996","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.kristine-smith.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.kristine-smith.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.kristine-smith.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.kristine-smith.com\/index.php\/wp-json\/wp\/v2\/comments?post=3996"}],"version-history":[{"count":2,"href":"https:\/\/www.kristine-smith.com\/index.php\/wp-json\/wp\/v2\/posts\/3996\/revisions"}],"predecessor-version":[{"id":4001,"href":"https:\/\/www.kristine-smith.com\/index.php\/wp-json\/wp\/v2\/posts\/3996\/revisions\/4001"}],"wp:attachment":[{"href":"https:\/\/www.kristine-smith.com\/index.php\/wp-json\/wp\/v2\/media?parent=3996"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.kristine-smith.com\/index.php\/wp-json\/wp\/v2\/categories?post=3996"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.kristine-smith.com\/index.php\/wp-json\/wp\/v2\/tags?post=3996"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}