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Strawberry Nice Cream

Strawberry nice cream made with frozen fruit turns into a vibrantly pink, creamy soft-serve in minutes. This easy one-ingredient-style frozen banana blend (with strawberries) is naturally sweet and dairy-free.
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Prep Time 5 minutes
freeze 2 hours
Total Time 2 hours 5 minutes
Servings: 2 servings
Course: Dessert
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Frozen fruit base
  • 2 bananas Ripe, sliced, and frozen.
  • 1.5 cup frozen strawberries Keep frozen for the creamiest blend.
  • 1 tbsp lemon juice Adds brightness and helps the flavor pop.
  • 0.25 tsp vanilla extract Optional but recommended for classic nice-cream flavor.
  • 1 salt A small pinch balances sweetness.
  • 0.25 fresh strawberries for topping Halve or slice for garnish.

Equipment

  • 1 high-powered blender

Method
 

Soften the frozen fruit
  1. Let the frozen bananas and frozen strawberries sit at room temperature for 5 minutes to slightly soften, so the blender can break them down smoothly.
  2. Keep the fruit cold enough to stay firm, not thawed—aim for a softening window only during those 5 minutes.
Blend into creamy soft-serve
  1. Add the 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, and pause only if ingredients are sticking to the sides.
Serve or freeze for a scoopable texture
  1. Serve immediately as soft-serve once the texture is fully smooth and creamy, then top with fresh strawberries while it’s still thick and spoonable.
  2. For a firmer scoopable texture, freeze the nice cream for 1-2 hours, then serve topped with fresh strawberries.

Notes

Pro tip: keep fruit fully frozen until blending for the thick, ice-cream-like texture—if your blender struggles, scrape down the sides and continue blending rather than adding liquid. Refrigerate leftovers in a sealed container up to 2 days for best texture; freezer yes—freeze up to 1 month and let sit at room temperature 3-5 minutes before scooping. Dietary swap: to make it nut-free and strictly vegan, keep all ingredients plant-based (this recipe already is).