A New “Nice” Cream

25 Apr

Many moons ago, my amazing nutritionist cousin introduced me to Banana “Nice” Cream, which completely revolutionized the way I thought about frozen desserts. Since then I’ve been wondering if there’s a way to replicate the idea with other frozen fruits, and yesterday I stumbled upon the way to make a strawberry version.

My original plan was to make this frozen mango pie.  My superimpressive friend Allison (HIVWarriorKef? NoLongerClevelandParkKef?) surprised me with a little visit to help me eat said pie, but we were both disappointed to find that the flavor was way more coconut than it was mango (although I was glad to find out today that after a night in the freezer the mango was more pronounced–but I digress). So I got to wondering about a strawberry flavor and–voila!– Strawberry Nice Cream was born.


I’ve given you several posts with good pictures and could not be bothered with this one. Just trust me. It’s THAT good.

Basically, I combined lime juice, almond milk, coconut cream and frozen strawberries and the result was a very thick soft-serve consistency. I used some Pyrex to test how well my little experiment would hold up to some freeze/thaw action and was thrilled to find that within about 20 minutes it thickened and took on the texture of real, live ice cream. Over the next few hours I discovered that you can put it into and take it out of the freezer as much as you want without its devolving into a sloppy mess. Then I got really cute and spooned some in between two of my paleo graham crackers for an ice cream sandwich (!). And the church said, “Amen!”

So- if all you want is some gf/sf/dairyfree ice cream, follow the below instructions and ditch the crust-just combine and freeze. Next time I make the pie I will definitely do just the strawberry cream–but if you want to try the mango flavor, follow the above link. As always, you do you.

Frozen Strawberry “Nice” Cream Pie



  • prepared graham cracker crust (if you use the paleo grahams, prepare them the exact same way, but instead of rolling the dough out flat, press 1/2-2/3 dough into the bottom and sides of a greased pie dish. Let freeze, then use fork to poke holes all over crust and bake at same temp for same time)
  • 3/4 c coconut cream*
  • 1/4 c almond milk
  • juice of 1 lime
  • 1 bag frozen strawberries
  • maple syrup/honey/agave, to taste (I used about 3 TBS)
  • 1 tsp vanilla extract (optional)

*Trader Joe’s sells this by the can, or you can refrigerate a can of full-fat coconut milk for at least 30 minutes, open it gently without shaking, and scrape off the solid white cream at the top. 2 cans should give you enough cream to get through this recipe.


1. Prepare your graham cracker crust and let cool completely.

2. Pulse everything but the crust (duh) in a strong blender or food processor until mixture is very smooth and creamy.

3. Taste and add more sweetener/vanilla extract if you feel so inclined.

4. Pour mixture into prepared crust. Smooth with a flat spatula. Freeze for at least 4 hours, but overnight would be even better. When ready to serve, let pie sit out for at least 10-20 minutes to thaw–otherwise it just tastes kind of, well, frozen.

2 Responses to “A New “Nice” Cream”


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