1

Preheat the oven to 450°F. Line a small baking sheet with foil and coat with cooking spray.

2

Spread the strawberries into an even layer on the prepared pan. Roast, stirring halfway through, until the berries have begun to release their juices and are lightly browned, about 25 minutes. Let the strawberries cool completely.

3

Transfer the strawberries and their juices to two wide freezer-safe containers, spreading the strawberries in a thin layer to avoid clumping. Freeze for at least 6 hours or overnight.

4

Thaw the strawberries at room temperature for 5 minutes. Transfer to a food processor. Add the frozen banana slices and honey and pulse until smooth, stopping occasionally to scrape down the sides of the bowl. Add the nuts and pulse to combine. Transfer the purée to a small baking pan. Cover with plastic wrap, pressing the wrap onto the surface of the nice cream. Freeze until firm.

5

Serving size: ½ cup