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]





Cooking Time




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)


To Prepare:

  1. 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:

  1. 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.
  2. In another small bowl, mash your strawberries. You can leave some texture as desired.

To Make the Nice Cream:

  1. 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.
  2. Transfer the nice cream in a serving bowl or glass. Top with the oat crumble and serve.


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.


Nutritional 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 Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.