• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Email
  • Instagram
  • RSS
  • YouTube
TVV-Logo-for-bright-bg

The Viet Vegan

Vegan. Feminist. Nerd.

  • Home
  • About
    • Privacy Policy
  • Recipe Index
    • TikTok Recipes
    • Instagram Feed
  • eBooks
  • Work With Me
    • Press

Nice Cream Smoothie Bowls — Two Ways!

April 22, 2016 by Lisa Le 10 Comments

In case you didn’t know, “nice cream” is basically frozen bananas blended until it resembles soft serve.
It’s a delicious way to start the day. Here are two nice cream recipes for you to try =)

Nice Cream Two Ways

Have you noticed that the world of food blogging has changed? Sometimes I think that people don’t really read food blogs anymore, because I get much more engagement on Facebook and Instagram than I do here. My research in marketing trends for work has informed me that people don’t bother reading food blogs anymore because they’re too busy. It’s too much effort to read posts when people just want to look at pretty pictures and continue scrolling for more pretty pictures.

I wish I could say those trends are wrong.

But that’s not to say that nobody reads anymore. I feel like a good number of you still read my blog, and for that, I say thank you. You folks motivate me to keep this little space up and going week to week. But for the most part, I continue writing these long-winded posts because it’s an outlet for me.

Some bloggers I know have shifted to blogging full-time: meaning they post 3-5 times a week, pumping out amazing recipes and gorgeous photos, but I can’t help but notice that for some, their writing has been reduced to conversational pitter patter and grammatical nonsense.

!nice cream bowls-9939

It sort of makes sense. After doing so many posts a week, you start to run out of things to talk about. It’s why I stopped posting 2-3 times a week (something I did a couple years ago). I briefly considered doing my blog full-time, but then I was afraid that I’d be like those other full-time blogs that basically blog about blogging. (And I realize the irony because that’s literally what I’m doing right now).

I want this space to document my life in a somewhat interesting way—mostly for me, but also for you, if you choose to read it. I’ve used this blog to figure out my relationships, my personal health, my path to veganism, and my dreams. Considering all I do is work, edit videos, cook food and sometimes photograph it, I feel like my life is a little boring nowadays. Good boring because I feel like I’m finally settling down and that is what I want, but not the most interesting to document.

Now that I have my YouTube channel, I’m able to communicate my personality and life in a different way. Some people commented that they never realized that I was so funny. I guess it’s hard for me to convey that in writing, especially when I’m talking about feelings and whatnot. There are funny writers out there, but that’s not usually my style. Give me a camera, some sort of food as a catalyst, and I’ll have you laughing at my weirdness, but comedic writing is not my forte.

!nice cream bowls-9949

If you haven’t checked out my YouTube channel, please do! And subscribe! Especially if you’re interested in how I live day-to-day as a vegan. There are some pretty intense aspirational vegans out there, who eat super healthy and make beautiful, colourful foods with plenty of exotic fruits and homemade bean burgers or whatever. But I suck at that. I’m lazy and I am a sucker for caving into temptation.

I like to think that my style of eating is basically veganizing my favourite foods—which happen to be pretty delicious comfort foods. I try to show people how easy it is and how fun it can be to eat vegan, while also just being weird in the kitchen. Plus there are tons of vegan products coming out and it’s fun to talk about them. I don’t find it’s always that appropriate to use too many pre-made products on here since not everyone has access to them.

So yes, please subscribe to my channel. I’m trying to hit 1000 by the end of the year and it would mean so much to me if you folks helped me get there.

!nice cream bowls-9974

Recently I conducted a reader survey, and surprisingly those who answered said they wanted more frequent posts. I don’t always have time to develop new recipes—I’m honestly just going back to easy recipes to eat every day like my favourite miso glass noodle soup or fried rice. I have a couple videos recorded with those easy recipes that I just kind of throw together, so the accompanying blog posts with recipes will be coming soon.

In the meantime, if you want recipe inspiration or an idea of how my life is from day-to-day, I overshare about as much on my Instagram as I do here. I know this is sort of a weird meta-post, but it’s how I feel today.

Eddie doesn’t like mango, so I made him a blueberry nice cream bowl while I enjoyed a mango nice cream bowl. I topped it with date molasses (regular molasses, or even maple syrup will do), and some strawberry chocolate granola. You might be skeptical about chocolate and mango but trust me, it’s good.

As always, thanks for reading, and I hope you enjoy these recipes =)

Continue to Content
Yield: 1

Banana Mango Nice Cream Smoothie Blueberry Nice Cream Bowl

Banana Mango Nice Cream Smoothie
Blueberry Nice Cream Bowl

Ingredients

  • 1 large frozen banana
  • 3/4 cup frozen mango chunks
  • 1-2 tbsp soy milk (or more if you like it thinner)
  • To garnish: granola, date molasses, fresh fruit, hemp seeds, whichever you like!
  • 1 large frozen banana
  • 3/4 cup frozen blueberries
  • 1-2 tbsp soy milk (or more if you like it thinner)
  • To garnish: granola, date molasses, fresh fruit, hemp seeds, whichever you like!

Instructions

  1. In a food processor, blitz banana and mango chunks, adding little bit of soy milk until you get the desired consistency. You may need to scrape down the sides a few times until it's smooth.
  2. Transfer to a bowl and add your favourite garnishes! In these photos I used some strawberry chocolate granola and a drizzle of date molasses.
  3. In a food processor, blitz banana and blueberries, adding little bit of soy milk until you get the desired consistency. You may need to scrape down the sides a few times until it's smooth.
  4. Transfer to a bowl and add your favourite garnishes! In these photos I used some strawberry chocolate granola and a drizzle of date molasses.
© Lisa Le

Spread the love:
error
fb-share-icon
Tweet
fb-share-icon

Filed Under: Breakfast, Gluten-Free, Vegan recipes Tagged With: ice cream, nice cream, smoothie bowls, vegan

About Lisa Le

Lisa is the thirty-something, nerdy, procrastinating, feminist blogger and photographer behind The Viet Vegan. She loves spicy foods, noodles, and food in bowls.

Reader Interactions

Comments

  1. Brad Rach says

    April 22, 2016 at 9:26 AM

    “conversational pitter patter and grammatical nonsense.”

    This may be one of my favourite descriptions of poor writing :D

    Reply
    • Lisa Le says

      April 22, 2016 at 9:39 AM

      Hahah thanks Brad!

      Reply
  2. Leah | love me, feed me says

    April 22, 2016 at 9:43 AM

    In love with both these bowls <3 Thinking I might have to make both and swirl them together, double win for me!
    It makes sad that not as many people read food blogs, not just because I have one, but because I love them and know how much work bloggers put into posts! My favourite blogs are ones that have posts filled with personal-y things and that's why I'm always so excited to read yours! Always filled with interesting and often thought provoking topics!
    Also obsessed with your YouTube videos, I giggled so much at your Mac n Cheese taste test!

    Reply
    • Lisa Le says

      April 22, 2016 at 4:58 PM

      Thanks Leah! I’m so glad you find time to read my corner of the internet ^_^ Swirling these two bowls sound epiccccc.

      Reply
  3. Stefanie @ Other Than Salad says

    April 22, 2016 at 10:06 AM

    Ah, this post speaks to me. As a longtime blog reader and new blogger, I’ve noticed things have changed a ton. Before I started my blog, so many people advised me to skip the blog and just make an Instagram account and post short recipes on there, or just join Snapchat and snap my food. (Am I using the right lingo? I’m a late bloomer on social media, heh.)

    I do feel like attention spans are shrinking and things are becoming more superficial. I’m personally thankful for the bloggers who have put effort into their writing (whether it’s the clarity of a recipe, or the content in the post.) Especially since I started blogging, I have a ton of respect for the awesome bloggers who churn out delicious recipes, well-written and engaging content and beautiful, personality-infused photos. It’s not easy, but there are people who appreciate it.

    Lately, I’ve been trying to comment on blog posts instead of just giving likes on Instagram. I hope it’s a reminder that people out there are still reading blogs!

    PS- Nice cream! YUM.

    Reply
    • Lisa Le says

      April 22, 2016 at 5:08 PM

      Yes the blog world HAS changed, but there’s one benefit to a blog that is better than any social media platform. If you’re self-hosted, YOU own your content. On Instagram, Facebook, Pinterest, etc—your reach is only as far as those social media platforms allow it. You may own the photos, but the ways people see it, algorithms, hashtags, you’re at their whim. Take Facebook for example: people spent YEARS growing massive facebook followings, only to have them tank because Facebook changed their algorithms. Now that FB owns Insta, who knows where they’ll go with that. Blogs act as a homebase for you to own all of your content. It’s the thing that would unite all your social media platforms. =)

      Hope that makes sense?

      Thanks for reading, and thanks for taking the time to share your thoughts!! <3 It does indeed remind me that people are reading =)

      Reply
  4. janet @ the taste space says

    April 23, 2016 at 10:08 AM

    As a possible old-timer blogger, the blog landscape has definitely changed. Especially since I don’t feel particularly compelled to move to the other social networks. Page views have never been my fuel, it has been the honest comments and emails from readers. Here’s to hoping this will fuel you since I love your long posts as well as your recipes (and videos). Keep it up. :)

    Reply
  5. Kathleen Henry @ Produce On Parade says

    April 27, 2016 at 7:30 PM

    I love your long-winded posts! #ramblersunite I definitely have the same sentiments as you do. Oftentimes I wonder… is anyone reading this? Haha, and it makes me feel good that you spoke about not posting as much. Gah, I’m just happy if I get one recipe out there! I used to post five days a week! Your youtube channel is the light in my life, no joke. Also, speaking to Eddie… who doesn’t like mango!?!? It’s like Todd not liking pesto… wierdos.

    Reply
  6. Joann @ Woman In Real Life says

    April 29, 2016 at 6:44 PM

    I definitely still like to read food blogs and other types of blogs too. But then I’m a big reader in general. I will read a cereal box if it’s on the table in front of me. Plus I’m old-fashioned. Hopefully there are enough people like me to keep reading our blogs for at least a few more years. Haha. And you know I’m a fan of nice cream. ;) (Funny this post covers two things we discussed today, and I hadn’t read it before I talked to you!)

    Reply
  7. cel says

    May 28, 2016 at 10:18 AM

    I read your blog for the vegan and relationship chat<3 love your writing style/voice
    @celinaeliz on IG if you wanna connect! x

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Welcome!

Lisa

Xin chào! Welcome to my food blog. Thanks for visiting, reading, and enabling my obsession with food and photography.

  • Bloglovin
  • Email
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube

looking for something?

Get recipes straight to your inbox!

Subscribe

* indicates required

Recipe index sidebar

Soup Season eBook

Soup Season ebook cover
YouTube-Graphic-side
Vietnamese recipe index button

Recipes from TikTok

Do Chua — Vietnamese Quick Pickled Carrots and Daikon
three photos: the paasta, the herby feta, and a spoonful of the sauced pasta, with text overlay on top
washed flour seitan steps with the final product

Footer

recipe index

Looking for something?

Find me in other places :)

  • Bloglovin
  • Email
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube

Find me on YouTube!

View

Mar 4

Open
Hummus will always have a special place in my heart. I was first introduced to Lebanese hummus when I was in university. Ottawa has a HUGE Lebanese community and most of the shawarma shops I used to frequent as a student were all run by Lebanese families.

Maybe these are fighting words, but in my experience, the creamiest hummus can always be found at Lebanese shops!

After spending way too much money and feeling guilty about all the styrofoam and plastic on takeout hummus I figured I really need to just make my own. 

Dried beans, garlic, lemon juice, tahina, olive oil and salt are all you need, and now I have unlimited hummus for a fraction of the cost and less waste.

I make this weekly batch of hummus and enjoy it with double baked pita crackers or warm naan with a very generous spoonful of chili crisp. Recipe is on my blog if you want it!

#thevietveganrecipes #thevietvegan #lowwasteliving #whatveganseat #hummus 

RECIPE: https://thevietvegan.com/the-creamiest-hummus/
1060 36
View

Feb 9

Open
It’s easy, it’s cheap, and it’s a tasty hot sando 🥳 we’ve been enjoying lots of chickpea tuna melts lately for a quick lunch that’s also nice and toasty for these chilly days.

Find the recipe on my blog! I’ll link in stories and in my bio :) 

https://thevietvegan.com/vegan-chickpea-tuna-melt/

#thevietveganrecipes #thevietvegan #whatveganseat #veganlunch #lunchideas
870 17
View

Jan 12

Open
VEGAN BISCOFF TIRAMISU! 15 min of work for super easy, simple and lazy tiramisu vibes. Full recipe and instructions are on the blog, link in stories and in the bio!

Sorry in advance if the photo quality of my content goes down over the next few weeks, I had three hours to make breakfast, eat, soothe a baby, tackle some emails, then shoot and write up this recipe. So something had to give haha. One day I’ll photograph this recipe properly, but that day is not today.

RECIPE: https://thevietvegan.com/vegan-biscoff-tiramisu/

#thevietveganrecipes #thevietvegan #veganfoodshare #veganuary #vegantiramisu
2218 68
View

Dec 6

Open
Last week I woke up at 6 AM and couldn’t get my mom’s childhood chicken wing sauce out of my head. She called it “thịt gà kho”, but I don’t see any other comparable versions online. A lot of them have similar sauces but it wasn’t the same dark, sweet and sticky sauce. Luckily she shared her ratios with me, so we’ve got the sauce!

Then I started researching a bunch of different methods for making shreddy chicken seitan, and I combined a bunch of versions to try today. The flavour was almost right, but the texture can definitely be improved. BUT it was just a quick, stovetop cooked recipe, which I found extremely awesome and easy. So I think I just need to play around with some more ratios and add-ins.

Still have to test the recipe again, but putting the dinner together on the plate looked so pretty I decided I wanted to take a picture 🤩

How are vegetables just so dang beautiful!? Need to buy more mushrooms and lettuce tomorrow to test this again. Hope you all had a refreshing and relaxing weekend and are ready to take on this week🤗

If you want a similar dish to this (with a diff protein), I have a thịt nướng recipe on the blog you can try to eat bánh hỏi: https://thevietvegan.com/vietnamese-vermicelli-bundles-with-marinated-soy-curls-vegan-banh-hoi-thit-nuong-chay/

#thevietvegan #thevietveganrecipes #whatveganseat #vietvegan
1680 28
View

Nov 20

Open
IT’S SOUP SEASON BABY! My love letter to good soup, and hopefully the first instalment of many🥳

The very long overdue Soup Season eBook is here, and I’ve partnered with a bunch of other creators for a giant Plant Based Bundle so you can get my eBook and 100+ others for $50!

Mine is $5 on its own though, so if you’re not interested in the bundle, that’s a-ok. Links to purchase the Plant Based Bundle (available until Nov 28) and my eBook are on my blog: https://thevietvegan.com/ebooks/

And if you aren’t interested in buying any ebooks, I always have a plethora of free soup recipes on my blog 😇 as always, thanks for all your support and may you have a delicious soup season!

#thevietvegan #goodsoup #soupseason #whatveganseat #plantbasedbundle #thevietveganrecipes
947 25
View

Nov 18

Open
I grew up eating an absurd amount of lasagna alfredo as a kid (hello Michelina’s!), so creamy, cheesy pasta is peak comfort food for me.

Made this for dinner yesterday after editing clips of past Lisa make this for birthday eats in my very long overdue vlog that I just posted :)

Find the recipe on my blog: https://bit.ly/326eSqh

And new video is on the YouTube channel! It’s a chill cooking/birthday adventure vlog where I made bulgogi bento with japchae, kongnamul muchim, and then had many a carb for dinner 🥰

#thevietveganrecipes #thevietvegan #whatveganseat #alfredopasta #veganfoodshare
1009 16
View

Oct 12

Open
Vegan tom yum noodle soup is perfect for these cooler days 🥰 tangy, sour, spicy and comforting tom yum soup has been one of my go to meals!

Newest video where I make tom yum 3 different ways is now on the channel, and as always, recipes are on the blog :)

RECIPE: https://bit.ly/3lB8grg

#thevietvegan #thevietveganrecipes #vegannoodles #tomyum #bestofvegan
1848 30
View

Oct 5

Open
Tom yum fried vermicelli noodles 🥰 recipe is live on the blog now to get you some good good tangy, spicy noods!

I’m on the last spoonful of my tom yum paste so going to try to crank out one last tom yum soup to share the recipe with you on the YouTubes! My tom yum phase is on its last legs, and I think my next phase is cheesy related 🥳

Recipe: https://bit.ly/3FidCj2 (link in bio and stories for ya)

#thevietvegan #thevietveganrecipes #whatveganseat #tomyum #sendnoods
1185 22
View

Sep 23

Open
I’m still hanging on to summer foods, I swear. But in case you’re not in the mood for a leafy wrap, this vegan bulgogi mince is delicious over a big bowl o’ steamed rice 🍚

Watching a ton of Korean housewife vlogs lately has meant I’ve been watching so many people make Korean BBQ from home. Since I was too lazy to make seitan, I used vegan beefy ground to make this and it is beefy, savoury, with a touch of sweetness.

Recipe is live now on the blog (https://bit.ly/3Ay34JM) and is in regular rotation for our home dinners when we have an abundance of herbs and lettuce :)

#thevietveganrecipes #thevietvegan #bulgogi #whatveganseat #veganfoodshare #letscookvegan #vegankoreanfood
1374 22
View

Sep 10

Open
Been eating a lot of this Vietnamese veganized omelette (cooked tamagoyaki style) lately because I’ve just been craving comfort food. What else is new haha.

My mom used to make this a lot for me growing up as a convenient and easy protein for dinner because we always had green onion and eggs in the fridge.

I had been playing around with the recipe and vegan fish sauce but I was finding it to be too stinky until I started adding a touch of sugar. 🤯 as soon as I added a 1/2 tsp of sugar, it transformed to the complex, savoury eggy dish I remembered eating.

WILD what a touch of sugar can do. Anyway, it’s a really easy and homestyle recipe, link to it is in my stories or in the bio :) https://bit.ly/3zYTBe9

Eat it for breakfast, lunch or dinner with rice! 🥰 I hope you like it!

#thevietvegan #thevietveganrecipes #veganfoodshare #bestofvegan #vietvegan #veganfood
1981 34
TVV logo

Copyright© 2022 · The Viet Vegan · All rights reserved

  • Recipe Index
  • Privacy Policy
  • Work With Me
  • Press