Even in the midst of winter, strawberry ice cream shouts summer and is incredibly pleasant. You can create this Strawberry Banana Ice Cream at any time of year, provided you have access to fresh strawberries!
This recipe is rich and creamy, produced in your ice cream maker, and utilizes a banana to add extra creaminess and a subtle sweetness. Bananas and strawberries go hand in hand, too!
Ingredients
- Two cups of quartered strawberries, one 13.5-ounce can of full-fat coconut milk, and ¾ cup of granulated (white) sugar
- One medium banana
- One. teaspoon of vanilla
- One pinch of salt
Directions
- Rinse strawberries and cut them in quarters till you have two cups. I get the 16-ounce container in order to have extra for garnish and to adjust for rotten berries.
- Put the chopped strawberries in a lidded container. Cover with sugar and toss to coat. Put the cover on and refrigerate for at least 6 hours or overnight.
- This is the ideal moment to freeze the container if your ice cream freezer wants it frozen beforehand.
- A large portion of the sugar will have melted and become liquid over night. There will still be some granulated sugar. Scrape the bottom of the container to ensure all of the granulated sugar is mixed in as you stir it into the liquid.
- In a blender, combine the coconut milk, peeled banana, salt, vanilla, and strawberries with liquid and sugar. Blend till creamy and smooth.
- The strawberry/coconut cream mixture should be frozen according to the manufacturer’s instructions. Fill the jar with the ingredients, then freeze.
- Your soft-serve ice cream will be excellent once the ice cream freezer has finished its job. At this stage, it is completely edible. Scoop it into a freezer-safe container and freeze for a few more hours, or overnight if you’re patient, to solidify into store-bought ice cream.
- Add more berries or my strawberry topping on top. It’s ideal and was designed to complement this ice cream.
Remarks
- Keep an eye on your ice cream maker’s maximum fill rate. I occasionally have a touch too much strawberry/coconut cream mixture, depending on how big the banana is. You will have a mess if you fill the ice cream maker container too full since the mixture will expand as it freezes. The excess can be thrown away or frozen separately and used to a smoothie.
Dietary intake
132 kcal, 33 g of carbohydrates, 1 g of protein, 1 g of fat, 1 g of saturated fat, 7 mg of sodium, 144 mg of potassium, 1 g of fiber, 30 g of sugar, 13 IU of vitamin A, 30 mg of vitamin C, 8 mg of calcium, and 1 mg of iron.
