This Strawberry Rhubarb Nice Cream recipe, thankfully, is fuss-free! If you have a high speed blender, you're set. If you don't, try making this recipe by blending bananas that aren't frozen (just nice and ripe) in your regular blender or food processor and freezing it well before serving.
If you haven't got frozen bananas in your freezer, place them on a tray that fits your freezer and freeze them for at least an hour. Store them in a freezer-safe container.
Break up the bananas into 4-6 pieces and place them, along with half of the Strawberry Rhubarb Compote, into the high speed blender. Blend, using the tamper as needed and turning the power up slowly, until an ice cream consistency forms.
Place the blended nice cream into a freeze-safe container. Pour the remaining compote down the center. Using a spatula or butter knife, fold the compote into the nice cream to create a swirl effect throughout the nice cream.
Serve immediately if soft serve is desired.
If you are after a firmer nice cream, freeze for at least an hour to achieve the desired consistency.
Notes
Tip: If the nice cream has been in the freezer longer than a few hours, place it on the counter for 10 minutes or so to soften.