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The summer may be coming to a close, but here in Sedera’s home state of Texas, the heat is nowhere near gone. To help keep us stay cool, Sedera Member Care Advisor Deea P. shared two of her favorite ice cream alternative recipes. These “nice creams” are so easy and light they may become a daily dish. 

The Elvis Nice Cream:


 4 bananas, peeled, sliced, and frozen

 1/4 cup almond, soy, or coconut milk

 1/2 cup peanut butter (creamy or crunchy, unsweetened)

 pinch of sea salt

 1 tablespoon maple syrup, or coconut sugar to taste (optional)

 1/4 cup mini dairy-free chocolate chips


Place the frozen banana slices and milk in the bowl of a food processor. Blend and pulse until just smooth, stopping to scrape down the sides with a rubber spatula occasionally. Don’t over-blend! 

Add the peanut butter, a pinch of salt, and optional sweetener to taste and pulse to combine. Stir in chocolate chips.

Enjoy immediately as soft serve or transfer to a freezer container for later. Once frozen solid (about 2 hours), let nice cream sit at room temperature for about 30 minutes to soften before eating.


Pina Colada Nice Cream:


1 frozen banana in chunks or slices

½ cup frozen pineapple chunks

2 tablespoons frozen coconut milk ~2 large ice cubes*


Deea recommends cutting the fruit into chunks and putting it into baggies prior to freezing, also pour the coconut milk into an ice cube tray and freeze so the cubes can be used individually! 

Add frozen banana slices, pineapple chunks, and the frozen coconut milk cubes to a food processor. 

Turn on the food processor and blend all ingredients until smooth. You may need to stop and scrape down the sides a time or two.

Serve right away for a creamy soft-serve texture. For firmer ice cream texture transfer to a container and freeze for 2 hours. 

The recipes and photos were provided by Deea P., Sedera’s Member Care Advisor. Deea is inspired to care for her health by making delicious treats without added sugars.