I’ve been hitting y’all over the head with desserts lately and, as a heads up, have a few more up my sleeve before we move on to more savory recipes. But I thought I’d lighten things up around here with a dairy-free dessert today! This strawberry honey nice cream is a practically guilt-free treat that you can enjoy soft-serve style or freeze for classic, firm scoops. The color and flavor are spot on for strawberry ice cream but there’s no churning involved. Read: you don’t need an ice cream maker for this recipe. Let’s get into the creamy, swirly details.
What is Nice Cream?
Nice cream is basically healthy ice cream. Frozen fruit and milk are blended together to mimic the consistency of traditional ice cream. But there’s no churning involved. Because the ingredients and processing are minimal, it’s a much better-for-you frozen dessert. My honey sweetened strawberry nice cream is made the same way and I’ve also made a boozy sorbet using a similar method. Many nice cream recipes call for frozen bananas for the base but I realized you can make nice cream with no banana when I created this tropical pineapple nice cream a few years back. Here, we’re just using frozen strawberries, honey, coconut milk, and a touch of vanilla extract. If you want to make this a vegan strawberry nice cream, you can substitute the honey for agave.
How to Freeze Fruit for Nice Cream
To make this strawberry honey nice cream, you can use pre-frozen strawberries from the grocery store. You can also just freeze the strawberries you already have on hand. Flash freezing is a wonderful way to preserve produce that’s near its end or save up seasonal stuff like berries and cherries when they’re at their best or on sale. I’ve talked about flash freezing fruit before but can’t recall if I shared the process so here’s how to flash freeze fruit for nice cream…or whatever else you might want it for.
- Line a sheet pan with wax or parchment paper.
- Prep fruit to its desired form for eating. This includes removing any pits or seeds, cutting off rinds or stems, and, in this case, hulling strawberries to remove the green leaves and stems.
- If necessary, cut fruit into bite size pieces.
- Spread prepared fruit out onto lined sheet pan so that the pieces don’t touch. This step prevents the fruit from freezing together in one big block.
- Place pan in freezer and leave for at least four hours.
- Transfer frozen fruit into a zip-top storage bag. Seal and store in freezer.
You can make nice cream with many different fruits and I have plans for a peach version next. The process is so simple. I mentioned my pineapple nice cream above and think you should also check out this watermelon granita. It uses flash frozen watermelon and is definitely worth your attention. If you’re wondering how to make strawberry nice cream, I’ve outlined a few helpful tools you’ll need below. Don’t sweat it. You probably already have them in your kitchen!
Tools for Making Strawberry Honey Nice Cream
- Food Processor – You could use a blender instead if you don’t have one.
- Rubber Spatula – Great for getting all the nice cream out into the freezing container and making those beautiful swirls and swoops in it.
- Loaf Pan – This is my freezing vessel of choice because it’s freezer safe and just very convenient to scoop out of.
- Ice Cream Scoop – Because you’ve got to get the frozen nice cream out somehow, right?
Strawberry Honey Nice Cream Video
And here’s a visual on how to make homemade strawberry ice cream with no ice cream maker!
I hope you try this strawberry honey nice cream for yourself. Be sure to let me know how you like it once you do. And sharing is caring so pin this recipe on Pinterest. Thanks for reading!
P.S. more strawberry tings:
Get the sweet fruity flavor and texture of strawberry ice cream with no dairy, no refined sugar, and no churning!
- 1 1/2 pound frozen strawberries
- 1/3 cup honey
- 1 13.5 ounce can full fat coconut milk
- 1 teaspoon vanilla extract
Add all ingredients to a food processor and process on high until smooth.
It will be necessary to pause the food processor and scrape down the sides of the bowl a couple of times in order to ensure a smooth, uniform mixture with no big chunks. I recommend using a rubber spatula for this.
Enjoy as a soft-serve dessert or freeze for at least three hours for firmer scoops.
If you decide to freeze the nice cream, it will need a few minutes to thaw before being scoopable.
Keeps for about two weeks in the freezer.