A perfect summer treat with no added sugar. This nice cream is made from frozen bananas and a swirl of peanut butter and mashed strawberries. It's that simple! To make it even more special, add a 4-ingredient cookie dough crumble. Everything can be made in the food processor, making it fuss-free and healthy!
Peanut Butter Strawberry Swirl Nice Cream With Cookie Dough Crumble [Vegan, Gluten-Free]

This Recipe is :
No Refined Sugar Raw Vegan Vegan
Calories

561
Serves

2
Cook Time

10
Ingredients

For the Ingredients:

4 bananas, frozen
1 cup strawberries
2 tablespoons peanut butter
For the Cookie Dough Crumble:

1/4 cup gluten-free rolled oats
1/4 cup roasted, unsalted peanuts
1/4 cup Medjool dates, pitted
2 tablespoons non-dairy milk of choice or water
1 teaspoon cocoa nibs (optional)
Preparation

To Prepare:

Start by freezing the bananas. Slice them and freeze them in an airtight container or plastic bag overnight or for at least 12 hours.
To Make the Cookie Dough Crumble:

In a food processor, add your oats, peanuts, dates and milk (or water). Process until you get a coarse mixture. Transfer the mixture to a small bowl.
In another small bowl, mash your strawberries. You can leave some texture as desired.
To Make the Nice Cream:

Add your frozen bananas in a food processor. Process until smooth (add a splash of milk if needed). Stir in your peanut butter and mashed strawberries.
Transfer the nice cream in a serving bowl or glass. Top with the oat crumble and serve.
Nutrional Information

Total Calories: 1121 | Total Carbs: 204 g | Total Fat: 35 g | Total Protein: 25 g | Total Sodium: 154 g | Total Sugar: 118 g
Per Serving: Calories: 561 | Carbs: 102 g | Fat: 18 g | Protein: 13 g | Sodium: 77 mg | Sugar: 59 g
Notes

You can use frozen strawberries. Either thaw them in the microwave or in the fridge overnight. I used salted peanut butter. You can make this nut-free by using sunflower seed butter instead of peanut butter. You could omit the cookie dough crumble or try it with sunflower seeds.