Creamy Raspberry ‘Nice Cream’

Bright, creamy, and fruit-forward, this raspberry “nice cream” is a refreshing dairy-free frozen dessert perfect for warm days and casual entertaining. Made from simple whole-food ingredients—fresh raspberries, soaked cashews, and frozen bananas—it delivers the texture of soft-serve without dairy, eggs, or refined sugar.

This recipe is especially handy for gatherings because you can prepare scoops ahead of time. After blending the mixture, portion it into individual scoops using a muffin tin lined with plastic wrap or a silicone mold, freeze, then pop the scoops out when guests arrive. It’s an easy, attractive way to serve dessert without last-minute fuss.

Prep is quick—about 10 minutes in the blender—then the mixture needs roughly four hours in the freezer to firm up. The result is a smooth, scoopable treat that tastes like a light, fruity ice cream.

Ingredients:

6 ounces fresh raspberries
1/2 cup raw whole cashews, soaked in warm water at room temperature for at least 2 hours, then drained well
2 bananas, peeled, thickly sliced and frozen

Instructions:

Start by puréeing the raspberries and drained cashews in a high-speed blender or food processor. Blend until smooth, adding up to 1/4 cup of icy cold water only if needed to help the blender fully process the mixture. The goal is a silky raspberry-cashew base with no large nut pieces.
Add the frozen banana slices and blend again. Stop occasionally to scrape down the sides and push the fruit toward the blades. Continue blending until the mixture is very smooth and has a soft-serve consistency.
Transfer the blended mixture into a tightly sealed, freezer-safe container. For individual portions, spoon the mixture into a muffin tin lined with plastic wrap or into silicone molds, smooth the tops, and cover. Freeze until just solid, about 4 hours.
Before serving, let scoops sit at room temperature for a few minutes so they soften slightly and are easy to scoop. If you made scoops in a muffin tin, unwrap and place them on plates or in bowls. Garnish as desired.

Enjoy immediately as a soft, creamy treat, or keep scoops frozen for later. This recipe yields approximately four servings.

Tips and Serving Ideas

Make-ahead convenience: Portion into individual scoops and freeze for a party-ready presentation. Scoops can be stored in an airtight container for several days.
Texture notes: Using properly soaked and well-drained cashews is key to achieving a smooth, creamy texture. If the blender struggles, a splash of icy water helps; add sparingly to avoid thinning the mixture too much.
Serving suggestions: Top with toasted nuts, a drizzle of melted dark chocolate, a few fresh raspberries, shredded coconut, or a sprinkle of granola for crunch.
Variations: For a stronger nut flavor, swap cashews for a mild nut butter (start with 1/4 to 1/3 cup), adjusting to taste. You can also blend in a handful of spinach for a pink-green swirl or a spoonful of lemon zest for extra brightness.

Storage

Store leftover nice cream in a sealed, freezer-safe container. When stored airtight, it keeps well for several days. Allow it to sit at room temperature for a few minutes before serving to make scooping easier and to restore a smooth texture.

Notes

This recipe is naturally plant-based and dairy-free when prepared with the ingredients listed. Nutrition information is approximate and will vary depending on exact ingredient sizes and brands.

Nutrition (approx. per serving): Calories: 164 kcal; Carbohydrates: 23 g; Protein: 4 g; Fat: 8 g; Saturated Fat: 1 g; Fiber: 5 g; Sugar: 10 g. These values are estimates and should be used as a general guide.

Enjoy this simple, wholesome dessert any time you want a cool, fruity treat that’s easy to make and impressive to serve.

❤ Rachel