Technique Guide: Boozy Nicecream

The most important technical guide ever to appear on The Rogue Brussel Sprout is here. It's the GUIDE TO BOOZY NICECREAM and it's exactly what your summer needs.


Before we dive in, I want to address two important questions. First, why nicecream? As many of you have probably seen and tried, "nicecream" is a pureed, frozen banana dessert that has taken the foodie world by storm. It's vegan, naturally sweetened (depending on what else you add, of course!), and free of weird additives and stabilizers unlike many other frozen desserts. Plus it's infinitely customizable and super easy to make at home in whatever size batch you want. It's a major win with regards to nutrition, ease, and cost.


Second, why boozy? Obviously I love cocktail recipes and distilled products! But adding alcohol to nicecream actually serves a very important purpose chemically. If you've made and frozen nicecream before, you've undoubtedly noticed that it turns into a giant hard brick. Not fun, especially if you want to prep a big batch in advance! Adding some distilled alcohol actually lowers the freezing temperature of the nicecream, helping your creation to stay rich and creamy even after sitting in your freezer overnight.

Plus, at the risk of stating the obvious, distilled alcohol is an incredible vehicle for flavor! In addition to adding all sorts of deliciousness, it also hides the banana taste (not that there's anything wrong with banana, but it just doesn't make sense with all the flavors you might want to dream up).


Let's talk about nicecream technique in general. It's really very simple, as long as you freeze the bananas ahead of time. Take the following steps and apply them to all of the fun recipes below!
  1. Let your bananas ripen! Ripe bananas are sweeter, have better flavor, and yield a creamier texture.
  2. Slice up your bananas so that they'll fit into the food processor easily. I like to work with four at once since it's a manageable size. If you have a really big food processor, you might fit six or eight. In a mini food processor, even just one is fine. You can scale all of the amounts below to fit your batch size.
  3. Freeze your bananas in a sealed container. You'll need to do this at least the day before, but they'll last fine in the freezer for weeks. This is a great way to use up any bananas that are ripening before you can eat them.
  4. Add your bananas, any other fruit, any other flavorings, and your booze to a food processor.
  5. Process until you have a rich, creamy texture similar to soft-serve ice cream.
  6. As needed, add a dash of liquid to help thin out the texture. Any milk or plant-based milk works fine, and/or an additional splash of booze (I won't tell).
  7. After you achieve your desired consistency, add your mix-ins (e.g. chocolate chips, nuts, additional fruit, etc- whatever you want there to be chunks of). Pulse the food processor a couple times to bring it all together, or stir them in by hand.
  8. Eat your nicecream right away for a soft-serve texture, or freeze it in a sealed container for a more traditional ice cream texture.
Without further ado, here are some of my boozy nicecream favorites!

***

Blueberry Mojito
So light, fresh, and tropical! This flavor is perfect for summer since it unifies the classic mojito cocktail with everyone's favorite summer fruit- blueberries! This is an especially great choice if your yard gets overtaken by mint during the growing season.
  • 4 ripe, sliced, then frozen bananas
  • Juice of a lime
  • Really big handful of fresh mint
  • 2 oz amber-colored spiced rum (or white rum)
  • 2 tbsp maple syrup
  • Dash of liquid as needed to thin it out
  • 0.5 c frozen blueberries added at the end

***

Bourbon Cherry Chocolate Chip
The name says it all. This is like Cherry Garcia on a trip through bourbon country. The flavors are absolutely wonderful and go especially beautifully with caramel sauce. Of all the recipes here, this is the one I make most frequently.
  • 4 ripe, sliced, then frozen bananas
  • 0.5-1 c cherries, either fresh (pitted!) or frozen
  • 2 oz bourbon
  • Dash of liquid as needed to thin it out
  • 0.5 c chocolate chips or chunks added at the end
  • Few additional chopped cherries added at the end

***

Espresso Kahlua Chip
This is a pick-me-up for sure, with double the coffee thanks to both espresso powder and Kahlua. It's luscious and creamy, and the banana flavor is completely undetectable. If you have nicecream skeptics in your life, this is a great one to start with.
  • 4 ripe, sliced, then frozen bananas
  • 2 tbsp espresso powder or instant coffee power
  • 2 oz Kahlua
  • Dash of liquid as needed to thin it out (possibly more Kahlua...)
  • 0.5 c chocolate chips or chunks added at the end

***

Fig, Bourbon, and Cinnamon
I actually first developed this nicecream to use in my Fig, Bourbon, and Cinnamon Nicecream Cake but it quickly became a house favorite that I've made many times since. This is a wonderful, surprising combination and is perfect for transitioning nicecream into fall.

***

Kentucky Mule
Based on the classic cocktail, this one is simultaneously fresh and cozy, making it a great year-round nicecream. In case you need a refresher, a Moscow Mule is made with vodka, lime juice, and ginger beer. Numerous riffs exist, including the Kentucky Mule (made with bourbon) and the Mexico Mule (made with tequila). Any will work here, but I like the Kentucky best because bourbon has so much flavor.
  • 4 ripe, sliced, then frozen bananas
  • 12 cubes of crystallized ginger
  • Juice of a lime
  • 2 oz bourbon
  • Dash of liquid as needed to thin it out

***

Mint Chocolate Chip
This one is so summery and refreshing! It has the most lovely bright green color thanks to a secret ingredient. It's wonderful with brownies or crushed chocolate cookies for a "grasshopper" vibe.
  • 4 ripe, sliced, then frozen bananas
  • Big handful of spinach (for color; a pinch of spirulina will also work)
  • Handful of fresh mint if you have it, but this works fine without it too
  • 2 oz peppermint schnapps
  • Dash of liquid as needed to thin it out
  • 0.5 c chocolate chips or chunks added at the end

***

Strawberry Daiquiri
The classic cocktail gets a nicecream update with this fresh, summery flavor. This is such a fun one, and you can easily substitute in other fruits. Mango works especially well.
  • 4 ripe, sliced, then frozen bananas
  • 1 c frozen strawberries
  • Juice of a lime
  • 2 oz white rum
  • Dash of liquid as needed to thin it out
  • Few extra chopped strawberries added at the end

***

And there you have it- everything you've ever needed to know about boozy nicecream. I hope you'll make yourself a couple of these! And remember that these are all just ideas- the sky is the limit, so don't be afraid to experiment with different flavors. One of the great things about nicecream is that you can taste as you go and adjust as needed.

How will you serve your nicecream? In a dish or in a cone? With extra toppings? With caramel sauce or chocolate sauce? In a nicecream cake? In a nicecream sandwich?? In case you need more inspiration, there are a few more photos below of some serving ideas.

Please share your creation so I can see how you've interpreted the concept! Tag "The Rogue Brussel Sprout" on Facebook or hashtag #theroguebrusselsprout on Instagram.


Comments

  1. This is my favorite thing ever! Tried the cherry-chocolate-bourbon, and it was amazing! Bourbon comes through just enough that you definitely taste it, but it's not overly boozy or harsh, and it compliments both the cherry and chocolate flavors so well. Looking forward to trying more varieties!

    ReplyDelete
    Replies
    1. The Rogue Brussel SproutAugust 31, 2020 at 9:35 AM

      Hooray, I'm so happy to hear!! That one is my most favorite nicecream to make EVER. I first developed it for Dave's birthday early in the summer but we've made it so many times since. I'm so glad you're a boozy nicecream convert!

      Delete

Post a Comment

Please follow The Rogue Brussel Sprout on Instagram!