Strawberry Nice Cream Sundaes

This vegan nice cream sundae is a delicious and decadent dish to finish off your day. The luscious strawberry nice cream base is paired with a warm strawberry-apple compote and crunchy toasted almonds. Naturally sweetened with good-for-you ingredients, this frosty treat is a healthy indulgence when you have a hankering for dessert. Feel free to switch up the toppings by adding some homemade Aquafaba Whipped Cream to really take this recipe to the next level of yum.

By Katie Simmons,


  • ¼ cup sliced almonds
  • 8 oz. fresh strawberries, hulled and halved (1½ cups)
  • 1 apple, cored and chopped
  • 2 teaspoon tapioca starch
  • 1 teaspoon fresh lemon juice
  • 2 teaspoons pure vanilla extract
  • 1 tablespoon pure maple syrup (optional)
  • 3 bananas, peeled, frozen, and sliced
  • 1 cup frozen strawberries
  • 1 cup unsweetened, unflavored almond milk


  • Preheat oven to 350°F. Spread almonds on a baking sheet. Bake 8 to 10 minutes or until golden brown. Let cool.
  • For compote, in a medium saucepan combine fresh strawberries, apple, tapioca starch, lemon juice, vanilla extract, maple syrup (if using), and ½ cup water. Bring to boiling; reduce heat. Cover and simmer 10 minutes. Remove from heat; cool slightly.
  • For Strawberry-Banana Nice Cream, combine bananas, frozen strawberries, almond milk, and remaining teaspoon of vanilla extract in a high-speed blender or food processor. Cover and blend until creamy and thick. Serve immediately or transfer to a 1-quart container and store in the freezer up to 1 week.
  • To serve, spoon Strawberry-Banana Nice Cream into serving glasses. Top with compote; sprinkle with toasted almonds. Serve immediately.

Comments (5)

(5 from 3 votes)

Recipe Rating

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I can't wait to try this, since it sounds delicious!


I’ve made it! Super easy and my teenage grandsons loved it! I didn’t have sliced almonds on hand, so I used walnut pieces. I did opt for the maple syrup. I also added a sprinkle of cinnamon to the compote plus an additional apple and a generous handful of blueberries…there was still plenty of “sauce” in the compote. Will definitely make again.


The stars are meant to indicate the flavour and texture profiles, so that it can help viewers decide whether or not they want to try the recipe. Giving a rating simply because of its contents and/or how it visually presents without even making or tasting the end result, is a moot point and a waste of time. Now, go make it and give a proper review :)


Amen!! So true! :)

Dora Casas

I cant wait to try all the delicious looking tasty recipes. Although I have not tried this recipes, I rate this one a five because all my favorite ingredients are in in.

About the Author

Headshot of Katie Simmons

About the Author

Katie Simmons

Chef Katie Simmons is a personal chef based in Chicago. She specializes in creating delicious, healthy recipes for those with special concerns including gluten-free, oil-free, plant-based, and low-residue diets. Outside of the kitchen, she is a fitness instructor for Equinox, with over 13 years experience in the fitness industry. Learn more at her Plants-Rule website, and follow her on Instagram and Facebook for updates.
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