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.
Looking for more vegan recipes to enjoy before dessert? Try my jackfruit tacos or plant-based “pulled pork” for the perfect vegan dinner.
Plant-Based Strawberry Banana NICE Cream
Equipment
- food processor
- loaf pan – 9×5
- skillet
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
- ⅛ teaspoon salt
- 1.5 cups animal crackers
- 2 tablespoons vegan butter
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.
I just made this with peaches and acai puree (I didn’t have strawberries) and let me tell you how shocked I was at how creamy it is! It reminds me of the texture of sorbet. Incredibly refreshing after a jog in the heat and humidity.
I am so happy that I saw this one! This was a family favorite and it’s going to absolutely be a weekly occurrence. I used gluten free shortbread cookies in our version. 4/4 loved it!