Strawberry and Banana Ice Cream (No Machine!)

A bowl of strawberry banana ice cream with a spoon on a table with a blue napkin and fresh berries.

5 from 2 votes

Strawberry and Banana Ice Cream (No Machine!)

The peak of summer is the perfect time for a simple fruit ice cream, and this Strawberry Banana Ice Cream is simple and delicious.

Course Breakfast, Dessert, Snack

Cuisine American

Prep Time 3

Total Time 3

Servings

Calories 161kcal

Author Caitlin Self, MS, CNS, LDN

Ingredients

12 ounces peeled ripe bananas about 3 medium bananas
12 ounces frozen strawberries
½ cup coconut milk or cream both work fine - the cream is richer and thicker
1 teaspoon vanilla extract

Instructions

If using fresh fruit, cut bananas and strawberries into 1-inch pieces and freeze for 2 hours, or overnight.
Add all ingredients - frozen bananas, frozen strawberries, coconut milk, and vanilla extract - to the food processor and blend for 1-2 minutes, or until smooth and fully combined.
Serve immediately as soft-serve, or scoop into a container and place in the freezer for about 30 minutes.

Notes

The pink strawberry color will fade in the freezer, but the flavor should remain for at least a week.

To serve from fully frozen, I recommend letting this sit at room temperature for 10-20 minutes (either before serving or in the serving bowls) to soften a bit.

This list from The Kitchn has additional tips for making ice cream without an ice cream maker!

Nutrition