5 Ingredient Strawberry Nice Cream with Chocolate Chips

Finished and creamy Strawberry Chocolate Chip NiceCream in a container.

5 Ingredient Strawberry Nice Cream with Chocolate Chips

Whip up this frosty whole foods nice cream recipe in a food processor in about 15 minutes. Spiked with a bit of chocolate, creamy Strawberry Nice Cream is a delicious and easy no churn, no ice cream maker needed recipe that's naturally sweet and super simple to pull together. This recipe is vegetarian, vegan and easily gluten free. **Time above does not include time to freeze the fruit, and refrigerate the coconut milk, about one hour.

Course Dessert

Cuisine American

Diet Vegan, Vegetarian

Keyword Strawberry Nice Cream Recipe

Total Time 15

Servings or 4 Servings

Calories 229kcal

Author Traci York

Ingredients

For Two Servings:

2 cups (207 grams) Frozen Bananas chopped into small chunks, about 2 bananas
3/4 cups (95 grams) Frozen Strawberries stems removed, cut in half
2 tablespoons Full Fat Coconut Milk from a can, unsweetened, refrigerated for 1 hour, I use Thai Kitchen *see note
1/8 teaspoon Fine Sea Salt
1/2 teaspoon Vanilla Extract
2 tablespoons Dark Chocolate chopped fine

For Four Servings:

4 cups (415 grams) Frozen Bananas chopped into small chunks, about 4 bananas
1 1/2 cups (190 grams) Frozen Strawberries stems removed, cut in half
4 tablespoons Full Fat Coconut Milk from a can, unsweetened, refrigerated for 1 hour, I use Thai Kitchen *see note
1/4 teaspoons Fine Sea Salt
1 teaspoons Vanilla Extract
1/4 cup (50 grams) Dark Chocolate chopped fine

Instructions

Get Ready: Place a loaf pan or other small pan (3 cup for small batch, 6 cup for large) in the freezer while freezing the bananas and strawberries, and refrigerating the coconut milk. The nice cream will be stored in this container after processing.
Make the Nice Cream: In the work bowl of a food processor fitted with the S blade, add the frozen bananas, frozen strawberries, chilled coconut milk, salt, and vanilla extract. Process for about three minutes until fluffy and creamy, scraping down the bowl two to three times or as needed during processing.
Melt the Chocolate: transfer the chocolate to a small glass bowl and microwave on low power for about 20 seconds two or three times, stirring in between, until the chocolate is melted and smooth.
Add the Chocolate: Once the nice cream is smooth and creamy, slowly drizzle in the melted chocolate while pulsing the food processor. This creates tasty and texture rich chocolate flecks in the nice cream.
To Store: To enjoy right away, spoon the nice cream into bowls for soft serve. Or, spoon into the chilled loaf pan and freeze a few hours for a firmer set. For longer storage, place a piece of parchment paper directly on top of the nice cream and/or lid the container it's stored in.

Video

Notes

*Full Fat Coconut Milk - while the bananas and strawberries are freezing, pop a can of full fat coconut milk in the refrigerator. After an hour of refrigeration, sometimes the top will be creamy, other times, there's no cream visible, just a pourable consistency. Either consistency can be used, it just needs to be chilled. If there's cream when you open the can, it should be soft, so you'll scoop it out and add it to the food processor. Just make sure the cream isn't solid or hard. That will result in small flecks of coconut milk fat throughout your nice cream. Still tasty, but not as pretty.

Nutrition