Scorching temperatures are on the horizon here in the desert – reaching 90’s later this week! You can bet I’ve been on top of my “summer-friendly” vegan dessert experimentation lately. Last week, I made strawberry-banana nice cream for the first time with just 3 simple ingredients! The best part is, you probably already have everything you need at home to make it yourself.
This vegan-friendly treat can be enjoyed immediately with a more gelato consistency, or chilled in the freezer for a bit to get closer to the typical ice cream texture. I enjoyed it both ways, and my boyfriend loved it too! This will definitely be a staple during the hot months. I plan to get creative with different fruits and maybe dark chocolate for a variety of flavors.
For this specific variant, you’ll need:
- frozen strawberries
- frozen bananas (very ripe, peeled and cut up into chunks)
- oat milk (or any plant-based milk of your choice)
- a dash of vanilla extract (optional)
I typically buy organic frozen strawberries in the frozen fruits aisle at the grocery store. The best nice cream is made with super ripe bananas (I mean, VERY brown skin). Once you have a bunch of these bananas, you’ll want to peel and cut them into chunks, and freeze them. I like to do this step the night before, but the bananas should be frozen enough in 4-5 hours if you choose to do it same day!
To make the nice cream, you’ll need a food processor. Put the frozen strawberries and bananas in, and just enough oat milk to get the food processor going. For this recipe, I didn’t take precise measurements – I just used equal parts bananas and strawberries. If you like your nice cream with a little bit of vanilla fragrance/taste, add a little bit of vanilla extract into the mix and blend. Finally, serve with your favorite berries 🙂
Yummmm! Not bad for my first time making nice cream. I love that this variant is very simple with only healthy ingredients, so I don’t feel guilty indulging on this for dessert. However, I would like to explore making this possibly a little creamier, without adding dairy cream. When frozen for many hours, the nice cream gets pretty hard and takes ~5-10 minutes to “thaw” enough to eat. The creamier consistency may help to prevent this! If you’ve made nice cream before and have mastered getting the texture just right, I’d love to hear your secret 😉