Name: Strawberry Banana Nice Cream
Prep time: 10 min
Total time: 4 h 10 min
Yield: 4
Cuisine: American
Ingredients: 4 large very ripe bananas, peeled, sliced, and frozen (about 4 cups sliced); 2 cups frozen strawberries (fresh can be frozen ahead too); ¼–½ cup milk of choice (almond, oat, coconut, or dairy—use as needed for blending); 1 teaspoon vanilla extract (optional, for extra flavor); Optional: 1-2 tablespoons maple syrup, honey, or a pitted date if extra sweetness is desired

This Strawberry Banana Nice Cream is a creamy, dreamy, guilt-free dessert that’s basically blended frozen fruit turned into soft-serve style ice cream. No dairy, no added sugar, no ice cream machine needed—just pure, naturally sweet frozen bananas and strawberries for a refreshing treat that’s as healthy as it is delicious.

Why You’ll Love This Recipe

Imagine indulging in a rich, velvety ice cream that tastes like summer in a bowl, but without any of the guilt. This nice cream captures the classic strawberry-banana combo we all adore from childhood smoothies and milkshakes, yet it’s made entirely from whole fruits.

It’s naturally vegan, dairy-free, gluten-free, and packed with potassium, vitamin C, fiber, and antioxidants from the fruit. The bananas provide that perfect creamy texture and natural sweetness, while strawberries add bright, tangy flavor and beautiful pink color.

It’s ready in minutes once your fruit is frozen, requires minimal cleanup, and feels like a real dessert—kids go crazy for it, adults love it as a post-dinner treat or afternoon pick-me-up, and it’s perfect for anyone watching their sugar intake or following a plant-based lifestyle. Plus, it’s endlessly customizable and way cheaper than store-bought alternatives!

Yield: 4 servings

Strawberry Banana Nice Cream

Creamy, dairy-free strawberry banana nice cream—healthy, no-sugar-added frozen treat!

Prep Time 10 minutes

Additional Time 4 hours

Total Time 4 hours 10 minutes

Ingredients

4 large very ripe bananas, peeled, sliced, and frozen (about 4 cups sliced)
2 cups frozen strawberries (fresh can be frozen ahead too)
¼–½ cup milk of choice (almond, oat, coconut, or dairy—use as needed for blending)
1 teaspoon vanilla extract (optional, for extra flavor)
Optional: 1-2 tablespoons maple syrup, honey, or a pitted date if extra sweetness is desired

Instructions

Hey there, future nice cream master! Start by peeling those ripe bananas (the spottier, the sweeter!), slicing them into thick coins, and spreading them in a single layer on a baking sheet lined with parchment.
Pop the banana slices into the freezer for at least 2-4 hours until rock-hard—overnight is even better for easy blending later.
Do the same with your strawberries if they're fresh: wash, hull, slice or halve, and freeze them solid too. (Pro tip: buy pre-frozen to save time!)
Once everything's frozen, grab your high-powered blender or food processor—it's showtime!
Toss in the frozen banana slices first—they create that magical creamy base.
Add the frozen strawberries on top for that gorgeous pink swirl and bright flavor punch.
Drizzle in the vanilla extract if using, and start with just a splash (about ¼ cup) of your milk choice to help things get moving.
Blend on high, stopping every 20-30 seconds to scrape down the sides with a spatula—this is where the patience pays off as it transforms from chunky to silky smooth!
If it's too thick and not blending, add milk 1 tablespoon at a time until you hit that perfect soft-serve consistency—creamy but still scoopable. (Avoid overdoing the liquid or it'll turn soupy.)
Scoop immediately into bowls, add fun toppings like fresh berries, nuts, or a drizzle of nut butter, and dig in while it's at its dreamy best—enjoy your healthy masterpiece!

Notes

This is naturally vegan, low-calorie (around 100-150 calories per serving depending on add-ins), and packed with fruit goodness. No added sugars unless you choose to include them. If you have a weaker blender, you may need more liquid and patience. Always use ripe fruit for best taste!

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 150Total Fat 1gSaturated Fat 0gUnsaturated Fat 0gSodium 3mgCarbohydrates 38gFiber 6gSugar 20gProtein 2g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

Use spotty, very ripe bananas for maximum natural sweetness and creaminess—green ones won’t blend as smoothly or taste as good.
Freeze the bananas in a single layer on a baking sheet first (about 2-4 hours), then transfer to a bag or container to prevent clumping.
If your blender or food processor struggles, let the frozen fruit sit at room temperature for 5-10 minutes to soften slightly before blending.
Stop and scrape down the sides frequently—this helps achieve that ultra-smooth, soft-serve consistency.
For extra creaminess without liquid, add a splash only if needed; too much makes it icy.
Work quickly once blended, as it melts fast—serve immediately for the best texture.
A high-powered blender or food processor is key; a weak one may overheat or not get creamy.

Ingredients Notes

The magic of nice cream lies in its simplicity—just frozen fruit does all the heavy lifting. Bananas are the star here: when frozen and blended, their starches break down into a creamy, ice-cream-like base with built-in sweetness from natural sugars—no refined sugar required.

Choose ripe ones with brown spots for the best flavor and texture. Strawberries bring juicy tartness, vibrant color, and extra vitamins; fresh or frozen work, but frozen ones make the process faster and keep everything cold.

A tiny splash of milk (dairy or plant-based like almond, oat, or coconut) helps everything blend smoothly if your machine needs a boost, but many versions skip it entirely for purer fruit flavor. Optional add-ins like vanilla extract enhance the dessert vibe, while a sweetener (honey, maple, or dates) is rarely needed unless your fruit isn’t super ripe.

Variations and Substitutions

Keep it classic or get creative—this recipe is super flexible! For a richer version, swap in full-fat coconut milk instead of regular milk for a tropical, creamier mouthfeel. Add a handful of fresh spinach or kale for hidden greens without changing the taste much (great for kids). Stir in cocoa powder for chocolate strawberry-banana.

Mix in peanut or almond butter for a nutty twist, or swirl in yogurt for tang. Use other frozen berries like raspberries, blueberries, or mixed berries instead of or with strawberries. For lower sugar, stick to just bananas and strawberries.

If avoiding added liquids, omit milk and rely on the fruit’s moisture. Top with granola, nuts, dark chocolate chips, shredded coconut, or fresh fruit slices for crunch and extra flair. Make it a smoothie bowl by using less blending time for thicker texture.

Storage Options

Best enjoyed fresh right after blending for that soft-serve texture. If leftovers remain, transfer to an airtight container and freeze for up to 1-2 weeks. It will harden, so let it thaw on the counter for 10-15 minutes before scooping (or microwave in short bursts). For smoother results, re-blend briefly with a splash of milk after thawing slightly. Avoid refreezing thawed portions multiple times, as texture can become icy.