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- 2 cups fresh strawberries, hulled and sliced
- 2 ripe bananas, peeled and sliced
- 1 cup Greek yogurt (plain or vanilla)
- 2 tablespoons honey or maple syrup (optional, for extra sweetness)
- 1 teaspoon vanilla extract
- A pinch of salt
Directions
- Prepare the Fruit:
- Place the sliced strawberries and bananas in a freezer-safe bag or container and freeze until solid, about 2 hours.
- Blend the Ingredients:
- In a blender or food processor, combine the frozen strawberries and bananas, Greek yogurt, honey (if using), vanilla extract, and a pinch of salt.
- Blend until smooth and creamy. You may need to stop and scrape down the sides of the blender or food processor a few times to ensure everything is well combined.
- Freeze and Serve:
- For a soft-serve consistency, you can enjoy the ice cream immediately after blending.
- For a firmer texture, transfer the mixture to a freezer-safe container and freeze for about 1-2 hours, or until it reaches your desired consistency.
- Let the ice cream sit at room temperature for a few minutes to soften slightly before serving if it becomes too hard.
- Serve:
- Scoop the ice cream into bowls or cones and enjoy!
Kitchen Equipment Needed
- Freezer-safe bag or container (for freezing the fruit)
- Blender or food processor
- Spatula
- Freezer-safe container (for storing the ice cream)
Tips and Variations
- Add-ins: Mix in chocolate chips, chopped nuts, or a swirl of fruit sauce for added texture and flavor.
- Fruit Variations: Try using other fruits such as mangoes, peaches, or blueberries in place of strawberries for a different flavor.
- Dairy-Free Option: Substitute Greek yogurt with coconut yogurt or another plant-based yogurt for a dairy-free version.
How to Store Leftovers
Store any leftover Strawberry Banana Ice Cream in an airtight container in the freezer for up to 1 week. The ice cream will become quite firm when frozen, so let it sit at room temperature for a few minutes to soften before scooping.
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