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  • Prep-time: / Ready In:
  • Makes 4 cups
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This strawberry-chocolate nice cream (plant-based ice cream made with frozen bananas) is as pretty as it is delicious. Dark chocolate chunks make the healthy dessert taste especially decadent.

If you’re a fan of the strawberry-chocolate flavor combo, try our Strawberry-Chocolate Ice Cream Cupcakes.

Strawberry Chocolate nice cream - plant-based ice cream

By Nancy Macklin,

Ingredients

  • 4 medium bananas, peeled, frozen at least 2 hours, and cut into 1-inch chunks (3 cups)
  • 8 ounces frozen strawberries (2⅓ cups)
  • 2 tablespoons pure maple syrup (optional)
  • Dash sea salt
  • 1 ounce unsweetened dark chocolate, chopped
  • Fresh mint leaves (optional)

Instructions

  1. In a food processor combine frozen bananas, frozen strawberries, maple syrup (if using), and salt. Cover and process until smooth and creamy, stopping processor a few times to scrape down sides. Stir in chocolate.
  2. Serve immediately for soft-serve, or for a firmer ice cream, transfer mixture to an airtight freezer-safe container. Freeze 1 to 2 hours. If desired, garnish with mint leaves.
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6 Comments

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(5 from 4 votes)
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Lynn Rooks6 months ago
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Such an easy way to be healthy. Thanks

C Gab11 months ago
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This was good, will definitely make again. Unfortunately it burned out the motor on my ancient Vitamix though. Oops.

D.O.1 year ago
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8 oz strawberries…2 1/3 cups? Mistake?

CP11 months ago
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If you weigh 8 ounce strawberries, it is around 2 1/3 cups

Robin Smith1 year ago
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Looks delicious but I have a allergy to bananas….any alternative ingredient that would suffice? Thanks

Angie6 months ago
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Frozen Mangos make a smooth scream.

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about the author

Nancy Macklin

Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a master of science in health services administration from the University of Saint Francis. Nancy worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals.

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