Strawberry Nice Cream

Strawberry nice cream made from frozen fruit blends into a vivid pink, spoonable soft-serve. This dairy-free, one-ingredient-style frozen banana base turns creamy like real ice cream—no added sugar.

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Prep Time 5

rest + freeze 1

Total Time 6

Servings: 2 servings

Course: Dessert

Cuisine: American

Calories: 340

Ingredients Equipment Method Notes

Ingredients

Nice cream base

2 bananas Sliced and frozen ripe bananas
1.5 cup frozen strawberries Keep frozen for the creamiest texture
1 tbsp lemon juice Fresh lemon juice
0.25 tsp vanilla extract Optional but recommended
0.04 tsp salt A small pinch balances sweetness

Topping

1 fresh strawberries Chopped or halved, for topping

Equipment

1 high-powered blender

Method

Soften the frozen fruit

Let the frozen bananas and frozen strawberries sit at room temperature for 5 minutes to slightly soften; you should see a little thaw at the edges.
Transfer the softened frozen bananas and frozen strawberries to a high-powered blender, then blend with the lemon juice, vanilla extract, and salt in one pour.

Blend to creamy soft-serve

Blend until completely smooth and creamy, about 2 minutes, scraping down the sides as needed so no strawberry streaks remain.

Serve or freeze for scoops

Serve immediately as soft-serve after blending, keeping it thick enough to hold swirls.
If you want a scoopable texture, freeze for 1–2 hours after blending, until firm enough to scoop.

Finish with fresh fruit

Top with fresh strawberries right before serving so they stay bright and juicy.

Notes

For the creamiest texture, use very ripe bananas (freckled peels) and keep the strawberries frozen until blending. Store leftovers covered in the freezer for up to 2 weeks; for easiest scooping, let sit at room temperature for 5–10 minutes before serving again. Freezing is yes (best after 1–2 hours for scoops). Dietary swap: this recipe is naturally vegan and dairy-free as written.