Strawberries & cream vanilla bean 'Nice Cream'

By Chef Matt Dean Pettit
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A delicious Canadian dessert that really doesn't need to say 'sorry'. 



  • 2 tablespoons butter, divided
  • 125 millilitres organic apple cider
  • 1 tablespoon honey
  • 1 tablespoon all-purpose flour
  • 2 star anise gloves, whole
  • 250 millilitres heavy cream 35%
  • 4 frozen banana's, sliced in half
  • 1 vanilla bean pod, sliced and seeds scrapped
  • 85% dark cacao, grated to garnish


  1. Place banana’s into the freezer for minimum two to three hours to fully thaw.
  2. In a medium sauce pan pot over medium to high heat combine the butter, honey and flour and cook for one minute until a paste. Add the apple cider, star anise, heavy cream and cook down until sauce has thickened. Remove from heat until needed keeping warm.
  3. When ready to serve using a food processor add the frozen sliced bananas, fresh Vanilla Bean, and remaining butter.
  4. Blend together until the mixture looks like soft serve ice cream (approximately one to two minutes).
  5. To serve, spoon a big heap of vanilla “nice cream” followed by the fresh Ontario strawberries and ladle over the cream sauce and grate the 85% cacao overtop!


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