Roasted strawberry & pistachio nice cream
6 hr 35 min
Roasting strawberries concentrates their flavor and creates an amazing jam-like consistency to swirl into classic frozen banana “Nice Cream.” Crunchy, satisfying pistachios add the perfect pop to this easy treat. You can serve this right away for a more soft serve-like dessert or freeze it to scoop it later like more traditional ice cream. If strawberries aren’t in season, thaw frozen sliced strawberries and roast them to whip this up any time of year.
4 cup(s), ripe , hulled and sliced
2 medium, ripe , thinly sliced and frozen
Shelled pistachio nuts
¼ cup(s), toasted, chopped
- Preheat oven to 450°F. Line a small baking sheet with foil and coat with cooking spray. Spread strawberries on pan in even layer, and roast until berries have begun to release their juices and are lightly browned, stirring halfway through, about 25 minutes.
- Spread strawberries on pan in even layer, and roast until berries have begun to release their juices and are lightly browned, stirring halfway through, about 25 minutes.
- Cool and transfer strawberries and their juices to two wide-bottomed, freezer-safe containers, spreading in a thin layer to avoid clumping. Freeze at least 6 hours or overnight.
- Remove strawberries from freezer and thaw at room temperature for 5 minutes. Transfer to a food processor and add frozen banana slices and honey. Pulse until smooth, stopping and stirring occasionally. Add pistachios and pulse to combine. Enjoy immediately as “soft serve” or transfer the mixture to a loaf pan. Cover with plastic, pressing up against mixture, and freeze to harden and scoop later.
- Per serving: ½ cup