We are finally having summer weather, hot, sticky, Summer weather. After our brutal winter, warmer weather is welcomed. When it is hot and sticky I want cold, creamy, ice cream, but it's not so good for my waistline. I have seen numerous versions of the banana based ice creams, made without an ice cream maker, but I was skeptical. Are they really creamy, or are they icy? Made in 5 minutes, really? I put one of the Strawberry Banana Ice cream recipes to the test, and I was pleasantly surprised. I don't have a high speed blender, so I made the Strawberry Banana Ice Cream in my food processor. It was wonderful, like magic, cool, creamy, and bursting with fruit flavor in FIVE minutes for soft serve. There are only two ingredients ripe strawberries and bananas, plus an almond extract, no sugar, no fat, to make this fruity concoction. I didn't add any sugar. Unbelievably good!
You start to make this ice cream by slicing the very ripe, almost brown, bananas into 1" slices, Place on a foil covered cover sheet, and freeze for one hour. Then place the sliced bananas in a freezer proof container, until ready to blend the ice cream. Wash and hull 16 oz of fresh ripe strawberries. Place strawberries on cookie sheet, until frozen. Put frozen bananas in blender or food processor, and blend until smooth and creamy. This might take 2-3 minutes. Enjoy as soft serve or put in freezer proof container for 2-3 hours. Your ice cream will freeze hard, because there are no additives, just plain, unadulterated fruit!!!! Yum! I can't wait to try the2 ingredient Chocolate Ice Cream.!!!
Skinny Strawberry Banana Ice Cream Adapted from Eat Cake for Dinner
3 ripe** bananas, sliced and frozen I used 4
1 1/2 - 2 c. strawberries, hulled I used 16 oz. ripe strawberries, frozen
1/8 tsp. almond extract, opt.
Slice bananas and strawberries and place in an air-tight container and freeze overnight. Add frozen bananas ), frozen strawberries, and almond extract to a food processor or powerful blender and process until very smooth and creamy It will take a few minutes. You can now enjoy as soft serve ice cream or place in an air-tight container and freeze until solid; several hours. Remove from freezer for 10 minutes to soften.
Yield: around 3 cups of ice cream. This ice cream will keep several weeks in the freezer, if it lasts that long.
** Make sure that your bananas are ripe and not green. You can hasten the ripening of your bananas by placing in a brown paper bag with an apple, and put bag on the counter. This really works!
I linked up my recipe to Brandie's The Weekend Potluck #126