Berry Nice Cream

Berry Nice Cream is a quick, vibrant frozen dessert with the sweetness of banana and the tang of mixed berries. Coconut milk adds richness, giving it a smooth, creamy texture without any dairy.

Nutrition · per serving

228kcal

2.7gProtein

35.8gCarbs

10.1gFat

6.9gFiber

2 servings

Ingredients

8 items

Fruit base

frozen mixed berries250 g

frozen banana, sliced200 g

Creamy blend

full-fat coconut milk80 ml

vanilla extract5 ml

maple syrup10 ml

fine sea salt1 pinch

To serve (optional)

fresh berries50 g

toasted coconut flakes10 g

Tips

•For the creamiest result, use very ripe bananas before freezing; they blend sweeter and smoother.
•A food processor usually gives a thicker texture than a blender because it needs less added liquid.
•Swap mixed berries for only strawberries, raspberries, or blueberries if you want a more distinct berry flavor.
•If making ahead, freeze in a shallow container and let it stand 10-15 minutes before scooping, as it will harden more than traditional ice cream.

Steps

1
Set out a food processor or high-speed blender. If the fruit is rock-hard, let the frozen mixed berries and frozen banana sit at room temperature for 2-3 minutes so the blades can catch more easily without needing extra liquid.
250 g frozen mixed berries200 g frozen banana, sliced
2
Add the frozen mixed berries, frozen banana, coconut milk, vanilla extract, maple syrup, and fine sea salt to the processor. Blend, scraping down the sides as needed, until the mixture changes from crumbly to smooth and creamy, 1-3 minutes. Add only a splash more coconut milk if absolutely necessary; keeping the liquid minimal gives the thickest, scoopable texture.
250 g frozen mixed berries200 g frozen banana, sliced80 ml full-fat coconut milk5 ml vanilla extract10 ml maple syrup1 pinch fine sea salt
3
Taste and adjust sweetness if desired, then serve immediately for a soft-serve texture. For a firmer nice cream, transfer to a chilled container and freeze for about 5 minutes before scooping.
4
Scoop into bowls and top with fresh berries and toasted coconut flakes, if using. Serve straight away before it melts.
50 g fresh berries10 g toasted coconut flakes

Origin & History

Nice cream became popular in the United States as a simple plant-based dessert made by blending frozen fruit into a soft, ice-cream-like texture. Berry versions build on the banana-based method that spread through home kitchens and healthy dessert culture in the early 21st century.

american vegan dessert berries banana no-cook quick

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Steps

Set out a food processor or high-speed blender. If the fruit is rock-hard, let the frozen mixed berries and frozen banana sit at room temperature for 2-3 minutes so the blades can catch more easily without needing extra liquid.

250 g frozen mixed berries200 g frozen banana, sliced

Add the frozen mixed berries, frozen banana, coconut milk, vanilla extract, maple syrup, and fine sea salt to the processor. Blend, scraping down the sides as needed, until the mixture changes from crumbly to smooth and creamy, 1-3 minutes. Add only a splash more coconut milk if absolutely necessary; keeping the liquid minimal gives the thickest, scoopable texture.

250 g frozen mixed berries200 g frozen banana, sliced80 ml full-fat coconut milk5 ml vanilla extract10 ml maple syrup1 pinch fine sea salt

Taste and adjust sweetness if desired, then serve immediately for a soft-serve texture. For a firmer nice cream, transfer to a chilled container and freeze for about 5 minutes before scooping.

Scoop into bowls and top with fresh berries and toasted coconut flakes, if using. Serve straight away before it melts.

50 g fresh berries10 g toasted coconut flakes