Start your day with a creamy, indulgent treat that feels like dessert but is completely guilt-free. This Banana & Strawberry Ice Cream combines the natural sweetness of ripe bananas with the vibrant tang of fresh strawberries.
Ready in just 10 minutes, it’s a quick, no-fuss recipe that delivers a velvety smooth texture and a refreshing burst of flavor. Perfect for busy mornings, it’s packed with nutrients and energy to kick-start your day in the most delicious way.
The magic lies in its simplicity—frozen bananas blend into a rich, ice cream-like base, while strawberries add a luscious, fruity twist. Every spoonful is a cool, satisfying bite that’s both creamy and refreshing.
Whether you’re craving something sweet or need a quick breakfast, this Nice Cream is a delightful way to treat yourself without compromising on health. It’s proof that the best mornings start with a little indulgence.
What You’ll Need
- 2 cups sliced bananas (about 2 bananas; 10 oz/284 g total)
- 1 ½ cups strawberries (quartered; 7 ½ oz/214 g)
- 1 medium avocado (peeled, pitted, and diced)
- 1 teaspoon vanilla extract
- 2 teaspoons honey (substitute with maple syrup for a vegan option)
How to Make It
- Prepare the fruit: Line a small baking sheet with parchment paper. Spread the sliced bananas and quartered strawberries in a single layer. Freeze until solid, about 2 hours.
- Blend the ingredients: Place the frozen bananas, strawberries, and diced avocado in a food processor. Blend until smooth, stopping to scrape down the sides with a spatula if the mixture clumps.
- Add flavor: When the mixture is almost smooth, drizzle in the vanilla extract and honey. Continue blending until completely creamy.
- Serve or store: Scoop and serve immediately for a soft-serve texture. To store, transfer to an airtight container and freeze for up to 4 weeks. Let sit at room temperature for 15 minutes before scooping if frozen solid.
Toppings & Mix-Ins to Elevate Your Nice Cream
Take your Banana & Strawberry Ice Cream to the next level with fun toppings and mix-ins! Try a sprinkle of granola for crunch, a drizzle of melted dark chocolate for richness, or a handful of fresh berries for extra freshness. For a nutty twist, add chopped almonds or walnuts. Pro tip: Stir in a tablespoon of chia seeds for a boost of fiber and omega-3s!
Perfect Pairings for a Balanced Breakfast
This nice cream is a fantastic start to your day, but pairing it with other breakfast staples makes it even better. Serve it alongside a slice of whole-grain toast with almond butter or a handful of Greek yogurt for added protein. Feeling fancy? Add a side of fresh fruit salad or a smoothie for a complete, refreshing meal.
Storage Tips for Maximum Freshness
If you’re not serving your nice cream right away, store it in an airtight container in the freezer for up to 4 weeks. To prevent ice crystals, press a piece of parchment paper directly onto the surface before sealing. When ready to enjoy, let it sit at room temperature for 15 minutes for easier scooping. Bonus tip: Portion it into small containers for grab-and-go servings!
Quick Swaps for Custom Variations
Don’t have strawberries? Swap them for raspberries or blueberries for a different flavor profile. If you’re out of avocado, use a tablespoon of coconut cream for a similar creamy texture. For a tropical twist, add a handful of pineapple chunks or a splash of coconut milk. Experiment and make it your own!
Time-Saving Hacks for Busy Mornings
Prep your fruit ahead of time! Slice and freeze the bananas and strawberries in a single layer on a baking sheet, then transfer them to a zip-top bag for up to a month. When you’re ready to make the nice cream, just grab the pre-frozen fruit and blend. No waiting, no fuss!
Banana & Strawberry Ice Cream For Breakfast (Nice Cream Recipe)
Ingredients
- 2 cups sliced bananas (about 2; 10 oz/284 g total)
- 1 ½ cups strawberries (quartered) (7 ½ oz/214 g)
- 1 medium avocado (peeled, pitted, and diced)
- 1 teaspoon vanilla extract
- 2 teaspoons honey
Instructions
- Line a small baking sheet with parchment paper and spread the bananas and strawberries on it in a single layer. Freeze until solid, about 2 hours.
- Place the frozen fruit along with the avocado in a food processor and blend until smooth. Stop and stir with a spatula if the fruit is clumping up.
- When almost done drizzle in the extract and honey.
- Once completely smooth, scoop and serve immediately or freeze for up to 4 weeks. Allow the ice cream to sit at room temperature for 15 minutes before scooping as it can tend to be hard straight from the freezer.
