My Ultimate Nicecream Guide


A few people at college were asking me what nicecream actually is, so I thought I’d explain that before sharing a few recipes. I believe that the term “nicecream” originally came from “banana icecream” ⇒ “nana ice cream” ⇒ “nicecream”. The first nicecream used to be simply overripe, frozen bananas blended until soft-serve consistency. Nowadays, people add all sorts of other (fresh or frozen) fruit/ vegetables/ flavours etc. It’s basically like having healthier ice cream for breakfast. Which, if you ask me, is a win-win situation.

vegetables for breakfast?

Personally, I love adding a variety of veggies to my nicecream to up the fibre content & my 5-a-day plus reduce the sugar load. Whilst there is nothing wrong with having nicecream made of 100% bananas or other fruit, I used to find that this would keep me full for about an hour. This defeated the point of breakfast in my eyes! By using a base of various veggies as well as banana for sweetness, it keeps me going until lunchtime.

dos and don’ts for hiding veggies

I’ve had quite a lot of experience hiding vegetables in nicecream so that you don’t see or taste them, but I’ve also had a fair few failures. My favourite vegetables to add to my nicecream are cauliflower, beetroot, sweet potato, avocado (technically a fruit I know) and courgette. Each requires a slightly different preparation to ensure they don’t change the colour or taste of your final product, so I’m going to briefly take you through that now. Plus I’ll recommend what types of nicecream flavour they go best with!


I’m not going to beat about the bush here. You MUST steam it before freezing it. Otherwise, your breakfast will taste like feet. Trust me, I’m speaking from personal experience. Simply wash your cauliflower head (having removed outer leaves), cut into small, bite-sized florets (they blend easier), and boil/ steam for about 15 minutes, or until soft. Doesn’t matter if you slightly over-cook them, as you can’t notice this once frozen. Allow to cool, then freeze in a zip-lock bag overnight.

Works best with: most flavour combos. Doesn’t change colour of final product, so can be used especially for any neutral/ beige coloured nicecream (see below).


Less is more here. If you add too much, there’s no mistaking the earthy beet flavour. I tend to buy mine pre-cooked, which is very convenient for adding to nicecream as I don’t have to do anything. I also don’t tend to freeze mine. Just choose a small one (about 2cm in diameter) and add it in.

Works best with: berry nicecream (see below). The colour of the beetroot adds a gorgeous hue to your nicecream without needing any special superfood powders etc

sweet potato

Another one that you should steam (although I’ve heard others who use it raw). Simply peel and slice into small chunks, then steam/ boil for 20 minutes, until soft and a knife goes through it. Leave to cool then freeze in a ziplock bag overnight.

Works best with: chocolate, berry or pumpkin spice nicecream. The colour will give it away, so I tend to mask it with cocoa powder or berries. However you can make an autumnal pumpkin spiced one which works super well too! It adds a lovely sweetness without overloading on the sugar content.


Right, so I know this is a fruit, but I’m including it here anyway as I use it in basically all of my nicecream creations. Why? Because it makes it so creamy without needing a ton of bananas. It also ups the healthy fat content which is a bonus if you ask me. No prep needed, just peel and add 1/4 into your blender.

Works best with: any flavour! 1/4 doesn’t affect the colour much of plain nicecream either, I use it in my espresso & tahini flavour and there’s no green tinge whatsoever. Depends on your avo I guess!


Another extremely versatile one, with no need to cook it either. All you have to do is peel it – to stop your nicecream having a green tinge – and cut into small chunks, before freezing as usual.

Works best with: any flavour. It doesn’t change the colour or taste of your final product much, so a great one to try if your hesitant about any of the above!

recipe ideas


Tahini & Espresso Nicecream

Sounds quite fancy but it really isn't. Apart from the tahini, it doesn't use any particularly fancy ingredients (although feel free to add any you have). All you need is a good blender and you're all set!

Course: Breakfast
Servings: 1 person
  • 75 g frozen banana, cut into coins (the riper the better)
  • 85 g frozen cauliflower (prepped as instructed above)
  • 65 g frozen courgette (prepped as instructed above)
  • 1 tsp instant espresso granules, dissolved in boiling water
  • 1 heaped tsp tahini
  • Sea salt and vanilla extract
  • Milk of choice, to blend (I used coconut milk)
  • Optional: 1 tbsp lightly sweetened protein powder of choice (I like vanilla)
  • Optional: sweetener of choice e.g. 2 drops stevia, touch of maple, 1 medjool date
  1. Place all the ingredients in your blender (except for the sweetener), starting with a small amount of milk, and blend on high. Depending on the power of your blender, you might need to scrape down the sides and add more liquid. My blender is very old so this takes me about 5 minutes. I usually prepare my toppings at this point.

  2. Once smooth, taste and add any sweetener or "superfood" powders you might want. Then pour into your bowl, top and enjoy!

Black forest berry nicecream

The key to getting such a rich, dark colour here is the beetroot and the frozen berries that you use!

Servings: 1 person
  • 75 g frozen sweet potato (prepped as instructed above)
  • 1 small cooked beetroot
  • 1/4 avocado
  • 75 g frozen courgette or cauliflower (or a mixture)
  • 75 g black forest frozen berry mix (I bought mine from Waitrose; it had blackberries, blackcurrants, black cherries and purple grapes)
  • Milk of choice for blending
  • Optional 1 tbsp protein powder of choice
  1. Simply place all your ingredients in a blender, along with any additional "superfoods" you might have, and blend on high until smooth. Start with a small amount of liquid and add more depending on the strength of your blender and your desired consistency. Pour into your bowl, top and enjoy!

I’ll be sharing lots more nicecream recipes in the coming summer months, so keep your eyes peeled on my Blog and Instagram. Make sure to tag me in any of your creations so I can see them, and let me know what you thought of it.

Emma ♥♥