Strawberry Banana Nice Cream (Vegan, Plant Based Ice Cream)
Want to know how to make strawberry banana nice cream? It’s easy! With 5 simple ingredients, you can have healthy vegan soft serve ice cream!
Ingredients
- 2 cups frozen strawberries
- 2 medium bananas, frozen in chunks (overripe)
- ¼ cup unsweetened soymilk (plain or vanilla soy milk)
- 1 cup chopped rhubarb (stems only, rhubarb leaves are poisonous)
- 1 tablespoon Swerve, granular
- optional ice cream toppings (whipped cream, chocolate sauce, cherries, etc.)
Instructions
- Chop the rhubarb into small pieces (0.5-0.75 inch/1.27-1.9 cm). You can peel the rhubarb first if it’s not pink and tender.
- Put the rhubarb, soymilk, and Swerve in a small saucepan. Heat it on the stovetop over medium heat for about 10 minutes, stirring occasionally. The rhubarb should soften and the Swerve should fully dissolve.
- Let the rhubarb mixture chill in the fridge for 1-2 hours.
- Chop the frozen strawberries and bananas into small pieces if they are large. The smaller you chop them, the easier they’ll blend into smooth nice cream.
- Put the chilled rhubarb mixture, frozen strawberries, and frozen bananas in a food processor. Blend until completely smooth. It will take several minutes. You will likely need to stop the processor a few times to scrape down the sides with a spatula.
- After it’s completely smooth, you can have your vegan nice cream as a soft serve right away. If it’s too soft, put it in a freezer-safe container and let it freeze for 1-1.5 hours before serving. It should be easy to scoop at that point. If you let it freeze considerably longer, scooping gets harder.
- Top your strawberry banana nice cream as desired, and enjoy!
Notes
This is a level 1 recipe (may help support fat loss). I usually keep my level 1 snacks under 100 calories, but I thought I’d make an exception here. This high-volume and low-calorie treat is nearly entirely fruits and veggies. It completely blows most 100-calorie snacks out of the water in terms of phytonutrients.
For example, strawberries are rich in anthocyanins, a group of compounds linked to a lower risk of nutrition-related chronic disease. These phytochemicals are especially abundant in berries.
The downside is that this strawberry nice cream is nearly all carbs, with little in the way of other macros. You get a little protein from the soy milk, but it’s truly minimal. This dish definitely fits the “snack” category, as it’s not a balanced meal.
Still, if you’d normally have fruit by itself as a snack, this recipe is a fun spin. And if you try to avoid “naked carbs” (i.e., carbs eaten by themselves without other macronutrients), you have some options. For example, top your vegan strawberry ice cream with chopped peanuts for a little more fat and protein.
You could also use a whipped cream or whipped coconut cream topping for more fat. (Go for a sugar-free option if you’re trying to bump up the fat without adding more carbs.)
Keep in mind that adding toppings to your ice cream will change the nutrition information. Depending on the toppings you use, you can take this from a low calorie to a high calorie dessert pretty easily. (This may or may not be a good thing, depending on what your personal goals are.)
Nutrition information is for one serving and does not include optional toppings. Carbohydrates listed are net carbs (total carbs minus fiber and erythritol).
Nutrition
Calories: 119kcalCarbohydrates: 24.3gProtein: 2gFat: 0.7gSaturated Fat: 0.1gPotassium: 568.8mgVitamin A: 3.9% DVVitamin C: 85% DVCalcium: 8.3% DVIron: 6.6% DV
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