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Strawberry Nice Cream

Strawberry nice cream made purely from frozen fruit blends into a naturally sweet, vibrantly pink soft-serve texture. This easy dairy-free vegan ice cream uses a frozen banana base for creamy, real-ice-cream-like results—no added sugar.
Prep Time 5 minutes
rest 15 minutes
Total Time 20 minutes
Servings: 2 servings
Course: Dessert
Cuisine: American
Calories: 290

Ingredients
  

Frozen banana base
  • 2 bananas Slice and freeze ripe bananas until solid.
Strawberry flavor
  • 1.5 cup frozen strawberries Use frozen for best thick, spoonable texture.
  • 1 tbsp lemon juice Helps brighten flavor.
  • 0.25 tsp vanilla extract Adds classic ice-cream aroma.
  • 0.25 tsp salt A small pinch balances sweetness.
  • 1 fresh strawberries For topping just before serving.

Equipment

  • 1 stand mixer

Method
 

Soften the frozen fruit
  1. Let the sliced frozen bananas and frozen strawberries sit at room temperature for 5 minutes to slightly soften.
  2. Keep the fruit as cool as possible and prepare to blend right after the 5-minute window so it stays thick.
Blend into creamy nice cream
  1. Add bananas, frozen strawberries, lemon juice, vanilla extract, and salt to a high-powered blender and blend, stopping to scrape down the sides as needed.
  2. Blend until completely smooth and creamy, about 2 minutes, stopping once more to check for any icy chunks.
Serve or freeze for scoops
  1. Serve immediately as soft-serve for a thick swirl texture.
  2. For a scoopable texture, freeze the blended nice cream 1-2 hours, then scoop and serve.
Top and finish
  1. Top with fresh strawberries and serve right away.

Notes

For the creamiest texture, use bananas that are fully frozen and don’t over-soften them before blending. Store leftovers in a sealed container in the freezer up to 2 weeks; thaw 5–10 minutes for easier scooping. Freezing works well—no need to re-freeze once topped. For a lower-sugar option, use extra-ripe bananas and keep the fresh strawberry topping slightly smaller or omit any sweet drizzle.