Strawberry banana ice cream is incredibly quick to make, wonderfully simple and naturally healthy. No ice cream maker required – just a food processor and a handful of ingredients. Made without eggs or refined sugar, it can easily be made vegan by using coconut cream instead of double cream. Simply freeze the strawberries and bananas overnight, then blend them in the morning for a delicious homemade frozen treat.
Makes approximately 1.5 litres.
Ingredients for strawberry banana ice cream:
- 400 g frozen strawberries
- 400 g frozen bananas, sliced into chunks (weight without peel)
- 60 ml double cream or coconut cream (the thick part from a can of coconut milk), chilled
- maple syrup or agave syrup, to taste
Place the frozen strawberries and bananas into the bowl of a food processor. Blend until the mixture begins to resemble ice cream. At first, the mixture may appear crumbly. Add the double cream or coconut cream and sweeten to taste with maple syrup or agave syrup. Blend again until smooth, creamy and evenly combined. Serve immediately as a soft-serve style ice cream, or transfer to the freezer for later.
Enjoy!
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