Strawberry Banana Ice Cream
Servings: 4 servings
Surprisingly creamy and smooth, this banana strawberry ice cream is a healthy and dairy-free treat with just 2 ingredients. Eat it for breakfast, if you want to, guilt-free!
- 2 bananas sliced and frozen Note 1
- 8-10 frozen strawberries Note 2
- 1 teaspoon pure vanilla extract optional
Place frozen bananas and strawberries in a food processor.
Process for 4-5 minutes, or until nice and creamy. It'll take a few minutes to get to creamy consistency, so be patient.
Stir in pure vanilla extract, if desired.
Serve it right away as soft serve ice cream, or freeze it in an airtight container for couple hours to firm up. If frozen hard, let it sit at room temperature for a few minutes.
Note 1: Make sure to freeze really ripe bananas with black spots. They're much sweeter when ripe. Peel and slice the bananas before freezing.
Note 2: I use a bag of frozen strawberries from the store, but you can always freeze fresh strawberries too.
Note 3: Play around with different ratios.
- More bananas make creamier ice cream.
- More strawberries yield more like sorbet, which is super refreshing!
Serving: 1serving | Calories: 68kcal | Carbohydrates: 16.5g | Protein: 0.9g | Fat: 0.3g | Sodium: 1.1mg | Sugar: 9.2g