Banana-Coconut Nice Cream with Dark Chocolate and Strawberries
Prep time
Cook time
Total time
This banana-coconut nice cream with dark chocolate and strawberries is so simple to make and incredibly satisfying. Whether you need to eat dairy-free or not, this is one dessert everyone will enjoy.
Recipe type: dessert
Cuisine: vegan, gluten-free
Serves: 2 regular or 4 small
  • 3 frozen bananas (peeled and quartered or sliced before freezing)
  • ½-3/4 cup chilled coconut milk*
  • 1 tablespoon maple syrup (optional)
  • ½ cup + 2 T frozen strawberries, chopped
  • ⅓ cup + 2 T chopped 70% dark chocolate (about ½ of a 3.5-ounce bar)**
  • *Chilling the coconut milk will help separate the solid coconut fat from the liquid. To make creamy ice cream, use the solid part. (Save any leftover coconut milk to use in a smoothie or curry sauce; be sure to transfer to a glass jar and refrigerate. Use within 3 days.)
  • **Make sure dairy-free and gluten-free if needed.
  1. Place bananas, coconut cream, and maple syrup in a high-powered food processor. Process until smooth, stopping to scrape down sides as needed. (This process may take 3-5 minutes).
  2. Mix in ½ cup chopped strawberries and ⅓ cup chopped dark chocolate. Process until just mixed.
  3. Transfer to a bread loaf pan or a glass storage container. Sprinkle with the remaining strawberries and dark chocolate. Cover and freeze for 30 minutes or more.
  4. Remove from the freezer and let sit for 5 minutes before serving. Enjoy!
Recipe by Hälsa Nutrition at