This vegan strawberry ice cream is LIGHT, creamy and super easy to make. An almond butter layer is swirled into the the banana based strawberry ice cream making it truly divine. It’s so healthy and refreshing you can eat it all summer long.
This is my favorite summer dessert. My version of ice cream is SUPER LIGHT.
You’ll feel really good about eating this dessert since it’s almost all fruit. It has a base of frozen bananas which makes it nice and creamy but does not overpower the strawberry taste.
Almond butter provides protein and healthy fat which tastes fabulous and keeps your blood sugar stable.
You can eat it anytime and still look great in your bathing suit.
I also love it because it takes just 5 minutes to make.
There are only 5 ingredients; frozen bananas, frozen strawberries, maple syrup, vanilla and almond butter. Any type of nut butter will work.
How to Make Vegan Strawberry ‘Ice Cream’
First freeze the bananas. Slice 1 1/2 ripe bananas, put into a zip lock bag and place in the freezer for a few hours.. I keep a few bags of them in my freezer at all times.
You can also freeze strawberries but I prefer to buy them already frozen. It’s easy to find frozen organic strawberries in your health foods store or supermarket. Organic is best since strawberries tend to be sprayed a lot.
Add the frozen bananas to your food processor along with frozen strawberries, maple syrup and vanilla.
Start by pulsing the fruit until it gets chopped up. Then process until smooth. You’ll have to stop it a few times to scrape down the sides and spread out the fruit. If a ball of fruit forms while it’s being processed, break it up with a rubber spatula.
If you’re having trouble processing, you can try letting the fruit thaw slightly in the processor before resuming.
It’s done when you have a nice smooth creamy ‘ice cream.’
Next, scoop out the ‘ice cream’ into 2 bowls and swirl in the almond butter.
It tastes best when served immediately. The recipe makes 2 good size portions.
You can make half a recipe if you’re making it just for yourself. It only takes 5 minutes.
If you want to save some until later, put it into an air tight container and store in your freezer. Freezing makes it firmer, easier to put into a cone. It’s not quite as creamy once frozen but it’s still really good.
I hope you LOVE this vegan strawberry ice cream with almond butter as much as I do.
You’ll feel really good about eating it since it’s mostly fruit.
It’s light, refreshing, healthy, naturally sweet, creamy, full of berries and oh-so-delicious.
If you like this recipe you may also like these other light summer desserts:
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A super light fruit ‘ice cream’ you can make in 5 minutes.
- 1 1/2 cups sliced frozen ripe bananas (about 1 1/2 medium bananas)
- 1 1/4 cups frozen organic strawberries
- 1/4 cup maple syrup
- 1 teaspoon vanilla
- 2 tablespoons unsweetened almond butter*
- Put frozen bananas, strawberries, maple syrup and vanilla into a food processor.
- Pulse until it is broken down a bit.
- Process until smooth, stopping and scraping down the sides as need.
- Pour into 2 bowls and swirl 1 tablespoon of almond butter into each bowl.
- Serve immediately.
- Alternately put strawberry ice cream into a tray and swirl in the almond butter. Freeze for up to 2 weeks.
Can be made with any nut butter you like or leave the nut butter out, it’s really good plain too.
- Category: Dessert, Snack
- Method: Processer
- Cuisine: Vegan, Paleo, Gluten Free, Naturally Sweetened
Keywords: vegan ice cream, paleo ice cream
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