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Strawberry Banana “Ice Cream” - A Creamy, No-Churn Treat

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 large ripe bananas, sliced and frozen
  • 2 cups frozen strawberries (hulled)
  • 2–4 tablespoons milk or dairy-free milk (start small, add as needed)
  • 1 teaspoon vanilla extract (optional but recommended)
  • Pinch of fine sea salt (enhances flavor)
  • 1–2 tablespoons maple syrup or honey (optional, to taste)
  • Optional toppings: sliced strawberries, chopped nuts, mini chocolate chips, shredded coconut

Method
 

  1. Prep the fruit: Peel the bananas, slice them into coins, and freeze on a parchment-lined tray until solid. Keep a bag of frozen sliced bananas in the freezer so this dessert is always on standby.
  2. Load the blender or food processor: Add frozen banana slices and frozen strawberries. Sprinkle in the salt and pour in the vanilla.
  3. Start blending: Pulse to break up the fruit. Add 1–2 tablespoons of milk and blend again. Scrape down the sides as needed. Add more milk in small splashes only if the mixture won’t move.
  4. Sweeten to taste: Taste the mixture. If your fruit isn’t very sweet, add maple syrup or honey a little at a time and blend briefly to combine.
  5. Choose your texture: For soft-serve, serve right away. For scoopable “ice cream,” transfer to a freezer-safe container and freeze 45–90 minutes until firm enough to scoop.
  6. Serve: Scoop into bowls and finish with your favorite toppings. Enjoy immediately for the best texture.