I love ice cream so much. Like, it’s a vice for me. I never don’t want ice cream, and it’s the first dessert I’ll pick if you give me options. Or if you don’t. Because of this, I can’t keep too much in the house. I really have to treat it like, well, a treat. However, I found this 4 ingredient Strawberry Banana “Nice” cream recipe from The Kitchn this week, and OMG—I shit you not when I say it’s incredible and 100% satiated my need for a cold, ice cream-like dessert. It’s so easy to make and so delicious and also vegan if that interests anyone, but that’s not a requirement for me. Enjoy!

Serve 2-4, depending on how much you wanna put down!

INGREDIENTS:

1 quart strawberries, hulled and halved (about 2 cups)
1 medium banana, sliced into 1/2-inch-thick rounds
1/8 teaspoon kosher salt
2/3 cup unsweetened nut milk or other non-dairy milk

DIRECTIONS:

Arrange the strawberries and bananas in a single layer on a parchment paper-lined baking sheet. Freeze until solid, about 4 hours.
Transfer the fruit to a food processor fitted with the blade attachment. Add the salt. Process until the fruit is crumbly, about 30 seconds. Stop the processor and scrape down the sides with a wooden spoon or rubber spatula. With the motor running, pour in the milk and blend continuously for 1 minute. The bottom portion of the mixture will start to become smooth, while the top is still crumbly. Stop the processor, scrape down the sides, and stir. Process until smooth and creamy, about 2 minutes more.
Serve immediately for a soft-serve consistency, or transfer to a lidded airtight container or a loaf pan and freeze until solid, approximately 2 hours. (If using a loaf pan, place a piece of wax or parchment paper over the surface of the nice cream, then wrap the pan in plastic wrap to prevent ice crystals from forming).