Cherry Nice Cream

I use a higher ratio of cherries to bananas so the cherry flavor stands out without being overpowered by banana. The bananas add natural sweetness and create a creamy texture, while a small amount of almond extract enhances the cherry flavor. 

For more frozen treats, try my pineapple nice cream, banana ice cream, or chocolate peanut butter nice cream. If you have more frozen cherries to use, try cherry almond overnight oats, cherry chia seed pudding, or a mango and cherry smoothie.

Recipe features

• Naturally sweetened with fruit - Ripe bananas and cherries provide plenty of sweetness without added sweetener.
• No ice cream maker needed - A food processor works best, but a high-speed blender with a tamper also works.
• Vegan and dairy-free - This simple frozen dessert is made entirely with plant-based ingredients.

What is nice cream?

Nice cream is a dairy-free frozen dessert commonly made by blending frozen fruit until thick and creamy. Bananas work especially well because they create a creamy texture and naturally sweeten the dessert. 

Ingredient notes and substitutions

This cherry banana nice cream uses just a few simple ingredients. Please see the recipe card below for exact measurements.

Frozen bananas - Ripe, brown-spotted bananas work best because they're naturally sweeter. Yellow bananas without brown spots (or very few) won't be as sweet, while very overripe bananas with lots of brown coloring will give the nice cream a stronger banana flavor.

Peel and slice them into about ½-inch coins before freezing so they're easier to process.

Frozen cherries - Use frozen pitted sweet cherries. The recipe was not tested with tart cherries, so I can't say for sure how well they would work.

Almond extract - Almond extract complements the cherries and enhances their flavor. I use ½ teaspoon for a more noticeable almond-cherry flavor. For a milder flavor, use ¼ teaspoon of almond extract, or substitute about 1 teaspoon of vanilla extract.

Dairy-free milk - Use any of your favorite dairy-free milks.  Add it in as needed to get the frozen fruit to blend.

What's the best appliance for making banana nice cream?

A food processor is my preferred method for making cherry nice cream. The wide bowl makes it easier to process the frozen fruit without adding a lot of liquid. A high-speed blender with a tamper also works well. Use the tamper to keep the frozen fruit moving toward the blades instead of adding more milk.

I don't recommend a regular blender for this recipe. It generally needs more liquid to get the frozen fruit moving, which can make the finished nice cream too thin. Batch size matters too. A small amount of frozen fruit may not circulate properly in a large food processor or blender.

How to make banana cherry ice cream

1. Freeze the bananas. Peel and slice ripe bananas into about ½-inch coins. Arrange them in a single layer on a parchment paper or silicone mat-lined tray and freeze until solid.

2. Add the frozen fruit. Place the frozen bananas, frozen cherries, and almond extract in a food processor. If the fruit is extremely hard, let it sit at room temperature for 1 to 2 minutes to make it easier to process.

3. Pulse the fruit. Pulse several times to break the frozen fruit into smaller pieces.  Continue processing, stopping as needed to scrape down the sides.

4. Process until creamy. The mixture will look crumbly at first. Continue processing until it becomes thick and creamy.

5. Add milk only if needed. If the food processor is struggling, add ¼ cup of dairy-free milk and continue processing. Add more only if necessary.

6. Serve or freeze. Serve it immediately or freeze it for later.

Serve or freeze

Serve the cherry nice cream immediately for a soft-serve consistency, or transfer it to a shallow airtight freezer-safe container for a firmer texture.

• Immediately: Creamy with a soft-serve consistency.
• 30 minutes: Firmer but still soft.
• 1 to 2 hours: Firmer and scoopable without becoming icy.
• Overnight: Much firmer. Let it sit at room temperature for about 5 to 10 minutes before scooping.

For the best scoopable consistency, freeze the nice cream for about 1 to 2 hours. These times are based on testing in my refrigerator freezer and may vary depending on your freezer temperature.

Troubleshooting cherry banana ice cream

Frozen fruit won't process: Let it sit at room temperature for 1 to 2 minutes, then pulse and scrape down the sides. Add ¼ cup dairy-free milk only if needed. If using a high-speed blender, use the tamper to push the fruit toward the blades.

Nice cream is too soft: Too much milk or overly thawed fruit can soften the texture. Use as little milk as possible and keep the fruit mostly frozen. Freeze the nice cream for 1 to 2 hours to firm up.

Banana flavor is too strong: Very overripe bananas have a stronger banana flavor. Use yellow bananas with brown spots, not bananas that are mostly brown.

Flavor variations and toppings

Enjoy the cherry nice cream on its own or add one or more toppings before serving.

• Fresh chopped cherries
• Dairy-free mini chocolate chips
• Cacao nibs
• Chopped almonds
• Shredded coconut
• Granola
• Almond butter, peanut butter, or hazelnut butter
• Chocolate sauce

Storage for frozen banana nice cream

Store leftovers in a shallow airtight freezer-safe container.

After an overnight freeze, the nice cream will become much firmer. Let it sit at room temperature for about 5 to 10 minutes, or until soft enough to scoop.

Added fat didn't keep it soft and creamy. I tested ¼ cup soaked cashews and, in a separate batch, 2 tablespoons almond butter. After freezing overnight, both versions were still firmer than the original recipe and needed time at room temperature before scooping.

For the best texture, avoid storing it for weeks or months because it becomes extremely firm after a long freeze.

Nice Cream FAQs

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