Looking for frozen strawberries and bananas recipes that satisfy your sweet tooth without derailing your healthy intentions? Mamma Mia, you’ve hit the jackpot! This strawberry banana nice cream is basically magic – a creamy, dreamy frozen treat made with just two main ingredients. It’s the perfect answer when the kids (or, let’s be honest, you) are screaming for ice cream, but you want something quick, easy, and secretly healthy. We make this all summer long; it’s a genuine lifesaver, almost as popular as my classic strawberry banana pudding but ready in minutes.
What is Nice Cream?
So, what’s the scoop on “nice cream”? It’s essentially a dairy-free, vegan nice cream made by blending frozen bananas until they reach a soft-serve consistency. The natural pectin and creaminess in bananas create an incredible ice cream-like texture without any cream, sugar, or complicated churning. It’s a brilliant kitchen hack, honestly! You just need frozen fruit and a decent blender or food processor. Think of it as nature’s guilt-free ice cream – simple, wholesome, and totally delicious.
Why This Recipe Works
This strawberry banana ice cream recipe is a winner for so many reasons, especially for busy families like mine! First off, it’s ridiculously easy – literally blend and serve. It qualifies as a healthy dessert because it’s just fruit! No added sugars unless you want a touch, and it’s naturally vegan and gluten-free. My kids adore it (they think it’s “real” ice cream – shhh!), making it a fantastic way to get more fruit into their diets. Plus, it uses up those overripe bananas languishing on the counter (once you freeze them, of course!). It’s as refreshing and family-friendly as my fruity strawberry banana cheesecake salad, but ready even faster.
Ingredients
What You’ll Need
This is truly a 2 ingredient ice cream at its core!
- Frozen Bananas: 2 large, ripe bananas, peeled, sliced, and frozen solid. Riper bananas = sweeter nice cream! Seriously, those brown-spotted ones are perfect. Don’t know the best way to freeze them? Downshiftology has a great guide on how to freeze bananas so they don’t turn into a giant clump. Using up ripe bananas this way sure beats letting them go to waste, though saving some for my favorite Betty Crocker banana nut bread recipe is never a bad idea either!
- Frozen Strawberries: 1 to 1 ½ cups. Use store-bought frozen or freeze your own fresh ones.
- Optional Splash of Liquid: 1-2 tablespoons of milk (dairy or non-dairy like almond, oat, or soy) only if needed to help blending. Start without it!
- Optional Add-ins: A teaspoon of vanilla extract, a drizzle of maple syrup or honey if your fruit isn’t super sweet, or even a tablespoon of nut butter for extra richness.
Ingredient Swaps & Variations
Get creative! Once you master the base, the world is your oyster:
- Other Fruits: Swap strawberries for frozen mango, pineapple, raspberries, blueberries, or cherries.
- Chocolate Lover: Add 1-2 tablespoons of unsweetened cocoa powder for a chocolate-banana vibe.
- Nutty Twist: Blend in a tablespoon of peanut butter, almond butter, or tahini.
- Flavor Boosts: Add vanilla extract, a pinch of cinnamon, or even some fresh mint leaves. You can even swirl in some leftover strawberry sauce after blending!
How to Make Strawberry Banana Nice Cream Step-by-Step
Alright, grab your blender or food processor. This takes literally minutes!
1. Combine Frozen Fruit
- Place the frozen banana slices and frozen strawberries into the bowl of a strong food processor or a high-speed blender. Let them sit for maybe 2-3 minutes just to take the icy edge off – this helps with blending.
2. Blend Until Smooth
- Secure the lid and start blending on low speed, gradually increasing. It will look crumbly at first – be patient!
- Keep blending, stopping occasionally to scrape down the sides with a spatula. You might need to pulse it a few times.
- Continue blending until the mixture transforms into a smooth, creamy, soft-serve consistency. This can take anywhere from 2-5 minutes depending on your machine. If it’s really struggling, add that tiny splash of liquid (1 tbsp at a time) to help it move.
3. Serve Immediately or Freeze
- For Soft-Serve: Scoop the nice cream into bowls immediately and enjoy! This is my kids’ favorite way.
- For Scoopable Ice Cream: Transfer the nice cream to a loaf pan or freezer-safe container. Smooth the top, cover tightly (press plastic wrap onto the surface, then add the lid), and freeze for at least 1-2 hours, or until firm enough to scoop like traditional ice cream.
Blender Tips
- Patience is Key: Don’t give up if it looks crumbly at first. Keep blending and scraping!
- Don’t Over-Blend: Once it’s smooth and creamy, stop. Over-blending can melt it too much.
- Machine Power: A high-speed blender (like a Vitamix or Blendtec) or a good food processor works best. A standard blender might struggle – work in smaller batches if needed.
Ways to Enjoy Nice Cream
This healthy treat is fantastic on its own, but toppings make it even more fun:
- Fresh Fruit: Top with more sliced strawberries or bananas.
- Crunch: Sprinkle with chopped nuts, seeds, granola, or cacao nibs.
- Drizzle: Add a drizzle of melted chocolate, peanut butter, or maple syrup.
- In a Cone: Yep, you can totally scoop the firmer version into cones!
- Breakfast Bowl: Serve the soft-serve style topped with granola and fruit for a fun breakfast twist.
Time-Saving Tips
Making homemade strawberry banana ice cream is already quick, but here’s how to be even faster:
Shortcuts
- Keep Fruit Frozen: The biggest shortcut is always having peeled, sliced bananas and other fruits ready to go in your freezer. When the craving hits, you’re just minutes away!
Pro Tips
- Use Ripe Bananas: The riper the banana (before freezing), the sweeter and more flavorful your nice cream will be, reducing the need for added sweeteners. This is a tip that carries over into lots of healthy recipes, even those beyond dessert, like adding natural sweetness where you can.
- Texture Control: For softer nice cream, use slightly less frozen fruit or add a tiny bit more liquid. For firmer, use very solidly frozen fruit and avoid extra liquid.
Storage and Freezing Tips
- Best Eaten Fresh: Nice cream, especially this simple strawberry banana ice cream, is truly best enjoyed immediately for that perfect soft-serve texture.
- Preventing Iciness: If freezing for a firmer texture, pressing plastic wrap directly onto the surface before covering helps minimize ice crystals. Store in an airtight container. It can get quite hard when frozen solid.
- Thawing: Let very firm frozen nice cream sit at room temperature for 5-10 minutes before scooping to soften slightly. Storing it isn’t quite like storing my simple strawberry pudding, which holds its texture better, but it’s still delicious!
Strawberry Banana Nice Cream
Equipment
- High-Speed Blender or Food Processor
- Spatula
- Freezer-Safe Container (if freezing firmer)
- Measuring Cups
- Measuring spoons
Ingredients
- 2 large Ripe Bananas peeled, sliced, and frozen solid
- 1 to 1 ½ cups Frozen Strawberries
- 1-2 tablespoons Milk dairy or non-dairy like almond, oat, soy – OPTIONAL, only if needed to help blending
Optional Add-ins:
- 1 teaspoon Vanilla Extract
- 1 drizzle Maple Syrup or Honey if fruit isn’t sweet enough
- 1 tablespoon Nut Butter peanut, almond, etc.
Instructions
- Combine Frozen Fruit: Place frozen banana slices and frozen strawberries into a strong food processor or high-speed blender. Let sit for 2-3 minutes to slightly soften.
- Blend Until Smooth: Secure lid and blend, starting on low and increasing speed. The mixture will look crumbly first. Stop occasionally to scrape down the sides. Continue blending (2-5 minutes) until smooth and creamy like soft-serve. If struggling, add optional milk 1 tbsp at a time.
- Serve Immediately (Soft-Serve): Scoop into bowls and enjoy immediately for the best soft-serve texture.
- OR Freeze for Scoopable Ice Cream: Transfer nice cream to a loaf pan or freezer-safe container. Smooth the top, press plastic wrap onto the surface, cover tightly, and freeze for at least 1-2 hours until firm enough to scoop.
Notes
Blender Tips: Patience is needed; keep blending past the crumbly stage. Stop once smooth to avoid over-blending. A high-speed blender or food processor works best.
Variations: Swap strawberries for other frozen fruits (mango, pineapple, berries). Add cocoa powder, nut butter, or vanilla.
Best Fresh: Nice cream has the best texture immediately after blending (soft-serve style).
Storing: If freezing firmer, press plastic wrap onto the surface before sealing tightly to minimize ice crystals. It can get very hard; let soften 5-10 mins before scooping. Eat within 1-2 weeks for best texture.
Frequently Asked Questions
1. How do you make healthy ice cream with frozen bananas?
It’s super simple! Just blend frozen banana slices (ideally very ripe before freezing) in a food processor or high-speed blender until they become smooth and creamy like soft-serve ice cream. That’s the basic “nice cream.”
2. Is strawberry banana nice cream actually healthy?
Yes, generally it is! Since the base is just fruit (frozen strawberries and bananas recipes like this have no added dairy or refined sugar unless you add them), it’s packed with vitamins, potassium, and fiber. It’s a much healthier alternative to traditional ice cream, making it a great healthy dessert.
3. Can you make nice cream without a high-speed blender or food processor?
It’s definitely easier with a powerful machine. A regular blender might struggle or overheat. If using one, let the frozen fruit thaw for about 5-10 minutes first, work in smaller batches, and be prepared to stop and scrape down the sides frequently. Adding a tiny bit more liquid might be necessary.
4. How do you store nice cream so it doesn’t get icy?
While best fresh, you can freeze it firmer. Press plastic wrap directly onto the surface before sealing it in an airtight container. This minimizes air exposure, which causes ice crystals. Eat within a week or two for the best texture, and let it soften slightly before scooping.
5. What other fruits work well for nice cream?
Lots! Mango, pineapple, cherries, blueberries, raspberries, and peaches all work beautifully when frozen. You can mix and match with the banana base for endless flavor combinations!
Final Thoughts
And just like that, you’ve got a delicious, healthy dessert ready in minutes! This strawberry banana ice cream is proof that simple ingredients can create something truly special (and save you from a sugary meltdown – yours or the kids’!). Keep those bananas freezing, folks! I hope this becomes a go-to in your kitchen. Let me know what fun combinations you try! It’s almost as satisfying as nailing a perfect batch of strawberry banana pudding, but way faster. Enjoy!
