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  • Prep-time: / Ready In:
  • Makes 1 quart

Lemon pulp and zest give this sorbet-like dessert a zing without making the base too watery. For best results, choose bananas that aren’t too ripe so their flavor doesn’t compete with the lemony flavor. 

Get the scoop on what makes for great nice cream and find more recipes in our Beginner’s Guide to Nice Cream.

Close-up shot of red-pink strawberry-lemonade vegan ice cream


  • 1 lemon, zested and halved, plus more lemon juice if needed
  • 3 cups frozen banana pieces (3 large bananas)
  • 1 cup frozen sliced or halved strawberries


  1. Place 2 tsp. lemon zest in a high-speed blender or food processor. Scoop pulp out of each lemon half (the way you would eat a grapefruit) and add to the zest with banana pieces and strawberries. Pulse on low to medium-low until crumbly, stopping and scraping down sides once or twice. Blend continuously 30 seconds to 1 minute or until smooth and creamy, adding more lemon juice if needed.
  2. Serve immediately or transfer to a 1-qt. container and store in the freezer up to 1 week.

Comments (4)

(5 from 6 votes)
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Alethea North-Williams & Children1 week ago
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Becki Henderson2 weeks ago
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This is one of the tastier nice cream recipes available.

Cynthia Holmes2 weeks ago
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Looking forwar to giving this a try!!

joyce twombly doucette2 weeks ago
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sometimes when it’s hot outside we like to make these icy concoctions and it’s not like there is anything tastier than bananas and strawberries anyhow. lemon zest is great

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about the author

Mary Margaret Chappell

When Mary Margaret Chappell first started out in the plant-based food world as a writer, editor, and recipe developer, she was a bacon-loving former pastry chef who didn’t think she could ever cook without butter. Fourteen years, four cookbooks, dozens of cooking classes, and hundreds of recipes later, her favorite thing in the world is sharing the tips, techniques, and recipes that show just how easy and delicious whole-food, plant-based cooking can be. The former food editor of Vegetarian Times magazine has done away with her dependency on butter and is honing her skills at baking with natural sweeteners. 

Mary Margaret lives in France, where plant-based eating can often be a challenge, but the fruits, vegetables, grains, and legumes available are simply amazing.

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