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. 

Strawberry banana NICE cream – Healthyish Foods

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. 

Strawberry banana NICE cream – Healthyish Foods

Looking for more vegan recipes to enjoy before dessert? Try my jackfruit tacos or plant-based “pulled pork” for the perfect vegan dinner. 

Strawberry banana NICE cream – Healthyish Foods
Strawberry banana NICE cream – Healthyish Foods

Plant-Based Strawberry Banana NICE Cream

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Ingredients

  • 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
  • teaspoon salt
  • 1.5 cups animal crackers
  • 2 tablespoons vegan butter

Equipment

  • food processor
  • loaf pan – 9×5
  • skillet

Instructions 

  • 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.