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Serves 2  •  15 min + 30 min  •  Vegan

Peanut butter and strawberry nicecream with hazelunts


Here's our first freebie from the cookbook - a deceptively easy but incredibly tasty nicecream (vegan ice cream) that's equally well suited for watching a movie on the couch in your PJs or serving to your guests at your next fancy dinner party.


"You can't buy happiness. But you can buy ice cream, and that's kind of the same thing."



2 frozen bananas
100 g strawberries
2 tbsp sugarfree peanut butter
1 tbsp coconut oil


to garnish

a handful of hazelnuts
a few mint leaves

Turn your oven on to 200 °C.

Spread the hazelnuts on a baking tray and roast them in the oven for 10-12 minutes until golden brown (keep an eye on them as they burn easily!).

While the nuts are roasting, prepare the nicecream by mixing the frozen bananas, strawberries, peanut butter, and coconut oil in a food processor until smooth. Place in the freezer for 30 min.

When the nuts are done and the nicecream has been in the freezer for 30 min prepare the dish by placing some roasted hazelnuts on the bottom of a plate, scooping some nicecream on top and decorating with mint leaves.



If you liked this recipe, there are many more like it in our cookbook Din nya vegetariska vardag (in Swedish; and in Finnish it's called Ykskaks vege!), so scroll down and click on the links to buy it!

If you live in Finland

Buy the book in Finnish here, and in Swedish here

If you live in Sweden

Buy the book in Swedish here, and in Finnish here

If you live in Norway

Buy the book in Swedish here, and in Finnish here