I whip up a Strawberry Banana Nice Cream with only a handful of ingredients, and this Banana Nice Cream recipe turns frozen fruit into a healthy summer dessert in minutes.
I didn’t expect a bowl of frozen fruit to feel this decadent, but this Strawberry Banana ice cream does. I mash together ripe bananas and frozen strawberries until silky, then spoon it into a bowl that looks and melts like soft serve.
It’s vegan, gluten free and no added sugar, yet somehow it hits exactly like the treat I craved as a kid. I call it my Banana Nice Cream and people always ask if it’s really just fruit.
Sometimes I eat it straight from the container at midnight, other times I pretend im fancy and add a little crunch.
Ingredients
- Bananas: Frozen ripe bananas give natural sweetness, creamy texture, fiber and potassium, so very filling.
- Strawberries: Strawberries add bright tartness, vitamins, antioxidants and color, plus some natural carbs.
- Unsweetened plant milk: Keeps it light, adds a bit of fat and protein, varies by type.
- Vanilla extract: Vanilla boosts perceived sweetness and depth, tiny calories but big flavor, honestly magic.
- Lemon juice: Lemon juice brightens flavors, balances sweetness with acidity, adds vitamin C.
- Full fat coconut milk: Gives extra silkiness, healthy fats, richer mouthfeel if you want it creamier.
Ingredient Quantities
- 3 large ripe bananas, sliced and frozen (about 3 cups)
- 1 1/2 cups frozen strawberries, hulled (fresh can be frozen beforehand)
- 2 to 3 tbsp unsweetened plant milk (almond, oat or coconut)
- 1 tsp pure vanilla extract
- 1 tsp fresh lemon juice
- pinch of fine sea salt (about 1/8 tsp)
- 2 tbsp full fat canned coconut milk or coconut cream, optional for extra creaminess
How to Make this
1. Prep the fruit: slice 3 large ripe bananas and freeze them flat on a tray until solid (a few hours or overnight); hull and freeze 1 1/2 cups strawberries if they arent already frozen.
2. Let the frozen fruit sit at room temp 3 to 5 minutes before blending so it’s not rock hard, this makes your machine happier.
3. Add the frozen banana slices to a food processor or high speed blender first and pulse until they break down into crumbs, then keep blending until creamy and soft-serve like, scraping the sides with a spatula as needed.
4. Add about 1 cup of the frozen strawberries, 1 tsp pure vanilla extract, 1 tsp fresh lemon juice, and a pinch of fine sea salt (about 1/8 tsp), plus 2 tbsp unsweetened plant milk (almond, oat or coconut) and pulse to combine.
5. If you want extra richness add 2 tbsp full fat canned coconut milk or coconut cream now, otherwise add the remaining 1/2 cup strawberries and blend until smooth, using the remaining 1 tbsp plant milk only if the mixture is too thick to move.
6. Taste and tweak: add a little more lemon for brightness, a tiny pinch more salt, or another splash of plant milk if it feels dry, but dont add too much or it’ll get runny.
7. If the blender is struggling, stop, scrape the bowl, let the fruit warm 1 to 2 minutes and pulse again; over blending will melt it so work in short bursts.
8. Serve right away for soft-serve texture, or press into a loaf pan, smooth the top, cover and freeze 1 to 2 hours for a firmer scoopable ice cream.
9. When scooping from a frozen container let it sit 5 minutes to soften a bit or pulse briefly in the blender to revive the creaminess, and store leftovers in an airtight container up to a week, pressing plastic wrap onto the surface to avoid ice crystals.
10. Quick tips: use very ripe bananas for sweetness, freeze fruit flat so pieces dont clump, and always scrape the sides so you dont miss any creamy bits.
Equipment Needed
1. High-speed blender or food processor (strong motor helps, pulse in short bursts if yours struggles)
2. Rimmed baking sheet or tray (freeze banana and strawberries flat)
3. Parchment paper or silicone mat (so fruit wont stick)
4. Cutting board (for slicing fruit)
5. Sharp knife (for bananas and hulls)
6. Rubber or silicone spatula (scrape the bowl clean)
7. Measuring spoons and 1/4 cup measure (vanilla, lemon, salt, and milk)
8. Loaf pan or airtight freezer container plus plastic wrap (for firming and storage)
9. Ice cream scoop or large spoon (for serving)
FAQ
Strawberry Banana Ice Cream {Gluten Free, Vegan & No Added Sugar!} Recipe Substitutions and Variations
- Bananas: swap the frozen ripe bananas for frozen mango chunks or ripe avocado for a creamy base. Mango is fruitier and maybe less sweet, so add a medjool date if you want it sweeter.
- Strawberries: use frozen mixed berries, cherries, or raspberries in the same amount; fresh berries work too but freeze them first.
- Plant milk: sub in soy, cashew, or even plain water; thicker milks like cashew or soy make the ice cream richer.
- Canned coconut milk or cream: replace with 2 tbsp almond or peanut butter, or 2 tbsp silken tofu or full fat dairy free yogurt for extra creaminess and body.
Pro Tips
1) Pulse the frozen banana by itself first, till it looks like crumbs, then scrape and add the berries. If your blender starts whining stop, scrape the sides, let it rest 30–60 seconds and pulse again, you’ll avoid a melted mush and a sad motor.
2) For ultra creamy texture add the 2 tbsp coconut cream, or even 1 tbsp peanut or almond butter. It smooths the ice crystals and makes it feel richer, but don’t add too much or you’ll taste the nut.
3) Freeze the fruit flat on a tray in a single layer so pieces dont clump, and cut big strawberries in half before freezing. Smaller, evenly sized pieces blend way easier and faster, trust me you’ll thank me later.
4) To scoop after hard freezing let the container sit at room temp 5 minutes, or run your scoop under hot water for a few seconds. Press plastic wrap onto the surface before sealing to keep ice crystals out, otherwise it gets grainy fast.
Strawberry Banana Ice Cream {Gluten Free, Vegan & No Added Sugar!} Recipe
I whip up a Strawberry Banana Nice Cream with only a handful of ingredients, and this Banana Nice Cream recipe turns frozen fruit into a healthy summer dessert in minutes.
4
servings
140
kcal
Equipment: 1. High-speed blender or food processor (strong motor helps, pulse in short bursts if yours struggles)
2. Rimmed baking sheet or tray (freeze banana and strawberries flat)
3. Parchment paper or silicone mat (so fruit wont stick)
4. Cutting board (for slicing fruit)
5. Sharp knife (for bananas and hulls)
6. Rubber or silicone spatula (scrape the bowl clean)
7. Measuring spoons and 1/4 cup measure (vanilla, lemon, salt, and milk)
8. Loaf pan or airtight freezer container plus plastic wrap (for firming and storage)
9. Ice cream scoop or large spoon (for serving)
Ingredients
-
3 large ripe bananas, sliced and frozen (about 3 cups)
-
1 1/2 cups frozen strawberries, hulled (fresh can be frozen beforehand)
-
2 to 3 tbsp unsweetened plant milk (almond, oat or coconut)
-
1 tsp pure vanilla extract
-
1 tsp fresh lemon juice
-
pinch of fine sea salt (about 1/8 tsp)
-
2 tbsp full fat canned coconut milk or coconut cream, optional for extra creaminess
Directions
- Prep the fruit: slice 3 large ripe bananas and freeze them flat on a tray until solid (a few hours or overnight); hull and freeze 1 1/2 cups strawberries if they arent already frozen.
- Let the frozen fruit sit at room temp 3 to 5 minutes before blending so it's not rock hard, this makes your machine happier.
- Add the frozen banana slices to a food processor or high speed blender first and pulse until they break down into crumbs, then keep blending until creamy and soft-serve like, scraping the sides with a spatula as needed.
- Add about 1 cup of the frozen strawberries, 1 tsp pure vanilla extract, 1 tsp fresh lemon juice, and a pinch of fine sea salt (about 1/8 tsp), plus 2 tbsp unsweetened plant milk (almond, oat or coconut) and pulse to combine.
- If you want extra richness add 2 tbsp full fat canned coconut milk or coconut cream now, otherwise add the remaining 1/2 cup strawberries and blend until smooth, using the remaining 1 tbsp plant milk only if the mixture is too thick to move.
- Taste and tweak: add a little more lemon for brightness, a tiny pinch more salt, or another splash of plant milk if it feels dry, but dont add too much or it'll get runny.
- If the blender is struggling, stop, scrape the bowl, let the fruit warm 1 to 2 minutes and pulse again; over blending will melt it so work in short bursts.
- Serve right away for soft-serve texture, or press into a loaf pan, smooth the top, cover and freeze 1 to 2 hours for a firmer scoopable ice cream.
- When scooping from a frozen container let it sit 5 minutes to soften a bit or pulse briefly in the blender to revive the creaminess, and store leftovers in an airtight container up to a week, pressing plastic wrap onto the surface to avoid ice crystals.
- Quick tips: use very ripe bananas for sweetness, freeze fruit flat so pieces dont clump, and always scrape the sides so you dont miss any creamy bits.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 161g
- Total number of serves: 4
- Calories: 140kcal
- Fat: 2.8g
- Saturated Fat: 2g
- Trans Fat: 0g
- Polyunsaturated: 0.05g
- Monounsaturated: 0.15g
- Cholesterol: 0mg
- Sodium: 76mg
- Potassium: 392mg
- Carbohydrates: 27g
- Fiber: 3.8g
- Sugar: 14.3g
- Protein: 1.9g
- Vitamin A: 30IU
- Vitamin C: 41mg
- Calcium: 14mg
- Iron: 0.45mg
