This is the time of year when we can get great deals on strawberries. Fantastic, if you’re going to rush home and eat fresh strawberries, or you went to the store to buy strawberries for something you’re planning to make soon. But how often does that happen, really? For me, it’s rare. I’m a strawberry impulse buyer.
Strawberries leap out to tempt me as soon as I get into the store (they always seem to be lurking near the entrance) and I merrily toss them into my cart, all pleased with myself for getting a pound of gorgeous strawberries for $1.88 and without a care in the world about how I’m going to use them. Three or four days later, they’re starting to look pretty ragged. On the fifth day they look like extras from 300 and I know I have to use them pronto or I’m throwing $1.88 away.
Guess what, this just happened to me again (I seriously can’t get it together when it comes to strawberries), and this recipe was my solution. They still tasted good but the time for pretty salads featuring beautifully fresh strawberries was over, so I decided to puree them into…something, and I happened to have two elderly bananas loafing around the kitchen, looking for something to do. And there it was: strawberry banana ice cream. What the heck, I could go for some ice cream anyway!
If you’re not familiar with magical banana ice cream, the basic idea is that when you put frozen banana chunks into a blender or food processor, a sweet, creamy, ice cream-like substance is the result. You can add almost anything to it (like beat up old strawberries) and it makes an incredibly healthy treat.
5 minPrep Time
2 hrCook Time
2 hr, 5 Total Time
- 2 ripe bananas
- 1 lb. strawberries (about 2 cups)
- Cut the bananas into 1"-2" chunks and arrange them in a single layer in a large plastic bag or a plate with a piece of waxed paper on it. Freeze for about 2 hours.
- Hull and half the strawberries. Put them in a food processor or blender with the banana pieces and process until smooth and creamy.
You can eat it soft right away, or freeze it for 1-2 hours to make firm scoops.
This recipe is vegan and gluten free.
Per serving, about 84g: 61 calories (1 calorie from fat); 0.1g fat (0%) (0g sat, 0g trans); 0mg cholesterol (0%); 1mg sodium (0%); 15.4g carbohydrates (5%); 2.2g fiber (9%); 0.8g protein; Vitamin A 1%; Calcium 1%; Vitamin C 33%; Iron 1%, Potassium 7%