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Strawberry Nice Cream

Strawberry nice cream is a vibrant, naturally sweet vegan ice cream made purely from frozen fruit. It blends into a creamy, soft-serve texture like real ice cream, with no added sugar and a quick freezer option for scoops.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 2 servings
Course: Dessert
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

Strawberry Nice Cream Base
  • 2 ripe bananas Sliced and frozen before blending.
  • 1.5 cup frozen strawberries Frozen strawberries for the pink color and sweet flavor.
  • 1 tbsp lemon juice Helps brighten flavor.
  • 0.25 tsp vanilla extract
  • 0.25 tsp salt Use a pinch; adjust if your salt is coarse.
  • 1 fresh strawberries For topping, optional but recommended.

Equipment

  • 1 high-powered blender

Method
 

Soften the frozen fruit
  1. Let the frozen bananas and frozen strawberries sit at room temperature for 5 minutes to slightly soften, so they blend faster and smoother.
Blend to creamy texture
  1. Blend the frozen bananas, frozen strawberries, lemon juice, vanilla extract, and salt in a high-powered blender, stopping to scrape down the sides as needed.
  2. Blend until completely smooth and creamy, about 2 minutes, until you see a thick, vivid-pink soft-serve texture with no visible fruit chunks.
Serve or freeze for scoops
  1. Serve immediately as soft-serve for a spoonable texture, with the mixture looking glossy and thick.
  2. If you prefer scoops, freeze the blended nice cream for 1-2 hours, until firm enough to scoop.
Top and serve
  1. Top with fresh strawberries and serve right away, so the fruit stays bright and juicy.

Notes

For the creamiest result, use bananas that are very ripe and fully frozen so the blender can spin smoothly. Store leftovers in a sealed container in the freezer for up to 1 week; thaw for 3-5 minutes before scooping. Freezing works well, but expect a softer texture after a short rest. If you want an even lighter flavor, replace the vanilla with extra lemon zest (still keep the lemon juice).