Plant-Based Strawberry Banana NICE Cream
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 beat the heat of summer.
Ingredients
- 5 medium frozen bananas, peel and slice the bananas before freezing
- 2.5 cups strawberries, reserve a 1/2 cup of chopped strawberries to fold into the nice cream for texture.
- ¼ cup almond milk
- 1 can coconut milk, 5.5 ounces
- 2 tablespoons maple syrup
- ⅛ teaspoon salt
- 1 cup animal crackers, crushed into small pieces
- 1 tablespoon butter, vegan butter
Equipment
- food processor
- loaf pan - 9x5
- skillet
Instructions
Prepare the animal crackers:
- Add the animal crackers to a Ziplock bag 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.
Prepare the NICE cream:
- Add the frozen bananas, 2 cups of sliced strawberries, almond milk, maple syrup, salt and coconut milk into a food processor. Blend until smooth and creamy, no lumps.
- In a 9x5 metal loaf pan, pour half of the strawberry mixture into the pan.
- Sprinkle some of soft animal crackers in the center along with 1/4 cup of the reserved chopped strawberries.
- Pour the rest of the strawberry mixture over the crushed cookie and strawberry filling.
- Top the dish with the remaining cookie pieces and chopped strawberries. 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.
Nutrition
Serving: 1serving, Calories: 268kcal, Carbohydrates: 33g, Protein: 3g, Fat: 16g, Saturated Fat: 13g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 5mg, Sodium: 89mg, Potassium: 599mg, Fiber: 4g, Sugar: 19g, Vitamin A: 128IU, Vitamin C: 44mg, Calcium: 46mg, Iron: 3mg