Chocolate Strawberry Nice Cream

Name: Chocolate Strawberry Nice Cream
Prep time: 5 min
Total time: 5 min
Yield: 1 serving
Ingredients: 120 g frozen banana (~1 small-medium); 150 g frozen strawberries (~1 cup); 270 g Silk unsweetened soymilk (~1 cup + a splash); 15 g honey (~1 Tbsp); 5 g unsweetened cocoa powder (~1 Tbsp); 1 splash vanilla extract

A thick, soft-serve-textured blended dessert built on frozen banana. Low liquid ratio keeps it spoonable like sorbet rather than drinkable. Chocolate comes from a light hit of cocoa; honey rounds off the cocoa's bitterness.

Yield

1 serving

Prep

5 min

Total

5 min

Cal

302

Protein

12 g

Fat

5 g

Carbs

60 g

Per serving · estimated

Dessert nice cream smoothie banana strawberry chocolate frozen rest day high-protein

Ingredients

1 serving

120 g frozen banana (~1 small-medium)
150 g frozen strawberries (~1 cup)
270 g Silk unsweetened soymilk (~1 cup + a splash)
15 g honey (~1 Tbsp)
5 g unsweetened cocoa powder (~1 Tbsp)
1 splash vanilla extract

Method

1
Add everything to the Vitamix, liquid at the bottom, frozen fruit on top.
2
Blend low-to-high, using the tamper to push the frozen fruit into the blades. Keep the liquid low so it stays thick.
3
Stop while it's still dense and scoopable — it should read like soft serve, not a drink. Serve immediately.

Notes

Frozen banana is what gives the creamy soft-serve body (the pectin/sugars shear into an aerated emulsion rather than crushed ice). Ratio is roughly 1:1 by weight, ~270g frozen fruit to ~270g soy. For a firmer sorbet, pull the soy back 30-50g; for a drinkable smoothie, add more. Cocoa is bitter and fights the honey, so keep cocoa light or bump honey if you go to 2 Tbsp cocoa. Blackberry-free on purpose (seeds).