Nice-Cream by Megan Lamb

Strawberry & Goji Nice-Cream



This delicious vegan nice-cream recipe uses frozen bananas to create a thick, creamy ‘banana ice-cream’ which is the perfect summer breakfast for anyone with a sweet tooth. Not only is this recipe super healthy and delicious, but it can be easily adapted to be fully raw.

I like to add a crunch to the Nicecream by adding some rice puffs at the end, but you can top this bowl with whatever toppings you like. The Goji berries in Chocolateeha’s raw chocolate bar are full of antioxidants and can help to maintain blood sugar levels; so you can eat chocolate for breakfast and feel amazing!

We used the Chocolateeha Raw Goji Bar to make this recipe. 

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  • 3-4 Frozen Bananas
  • 4 Strawberries
  • 150ml Water/ Plant Milk
  • Rice Puffs (optional)
  • 1 Bar Chocolateeha Raw Goji


  1. Slice and freeze the bananas for at least 8 hours before thawing for a few minutes at room temperature.
  2. In a blender or food processor, blend half of the bananas with 100ml of water or plant milk until smooth. Add the strawberries along with the remaining banana chunks and another 50ml of liquid. Blend again until smooth.
  3. Scoop the nice-cream into a bowl and serve with the rice puffs and goji chocolate.
  4. Enjoy!


I’m Meg from @lvlegan and I’m a vegan student from Bristol. I have a huge passion for food and all things chocolate, which is why I have teamed up with Chocolateeha to create some delicious, simple, vegan friendly recipes that I hope you will love!



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