Cool off with this homemade strawberry banana NICE cream. It’s smooth creamy and completely dairy free! Made from a few simple ingredients, this recipe is the perfect way to cool down after a hot day in the sun.
For a Healthyish twist, I added some crushed animal crackers. They added a little extra texture and flavor to the recipe. Including the animal crackers almost made it like a strawberry shortcake ice cream, which is always a tasty combo.
You simply crush the crackers and add them to a skillet with 2 tablespoons of vegan butter. I use Earth Balance brand. The vegan butter helps soften the crushed cookie pieces to the perfect consistency.
Plant-Based Strawberry Banana NICE Cream
- food processor
- loaf pan – 9×5
- 5 frozen bananas – peel and slice the bananas before freezing
- 2.5 cups sliced fresh strawberries
- ¼ almond milk
- 1 small can coconut milk about 5.5 ounces
- 2 tablespoons maple syrup
- ⅛ teaspoon salt
- 1.5 cups animal crackers
- 2 tablespoons vegan butter
- Add the frozen banana, 2 cups of sliced strawberries, almond milk, maple syrup, salt and coconut milk into a food processor. Blend until smooth and creamy, no lumps.
- Using a Ziploc bag add the animal crackers and crush them into small pieces.
- In a small skillet, melt 2 tablespoon vegan butter. Add the crushed animal crackers into the skillet. Gently toss the crushed cookie until it absorbs the butter.
- Remove from the heat and set aside.
- In a 9×5 metal loaf pan, pour half of the strawberry mixture into the pan.
- Sprinkle some of soft animal crackers in the center along with half of the reserved chopped strawberries.
- Pour the rest of the mixture over the cookies and strawberries.
- Top the dish with the remaining cookie pieces and strawberry pieces. Cover with foil and freeze for 4-5 hours or until fully frozen.
- When ready to serve, remove the pan from the freezer and let it sit for 5-10 minutes before scooping.
Author: Sarah Thomas-DrawbaughSarah Thomas-Drawbaugh is a recipe developer and creator of the brand, Healthyish Foods®. Sarah makes plant-based, fish and chicken recipes that are simple and delicious. Her work can be seen in Healthy-ish by Bon Appetit and Bon Appetit Magazine (digital), Women’s Health Magazine (digital) and Mind Body Green. Sarah is a Pittsburgh, PA native but currently lives in Vail, Colorado with her husband, Dan and rescue dog, Graci!