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Strawberry Banana "Ice Cream"
2 hre prep time
4servings
Recipe by
Lara Rondinelli Hamilton, RD, LDN, CDE and Jennifer Bucko Lamplough
Source
The Diabetes Cookbook
Photo by
Mittera
How to Make Strawberry Banana "Ice Cream"
Frozen bananas are the surprising base for this creamy, soft-serve "ice cream." It's dairy-free and vegan, low in saturated fat, made with no added sugars, and still totally delicious! Perfect for when you are craving dessert. You could use fresh or frozen strawberries. If using frozen, let them thaw first.
2 hre prep time
4servings
1/2 cup
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Step-By-Step Instructions:
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Peel bananas and slice into 1/4-inch rounds. Place in a bowl and freeze for at least 2 hours.
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Once bananas are frozen, add them to a blender or food processor along with the strawberries and coconut milk. Blend on high speed 30 seconds.
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Scrape down the sides of the blender and blend on high 30 more seconds. Repeat this process until mixture is smooth and the texture of soft-serve ice cream.
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You can serve immediately or freeze for 30 minutes for a firmer texture.
Nutrition facts
4 Servings
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Serving Size
1/2 cup
- Amount per serving Calories 80
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Total Fat
0g
- Saturated Fat 0.2g
- Trans Fats 0g
- Cholesterol 0mg
- Sodium 0mg
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Total Carbohydrate
19g
- Dietary Fiber 3g
- Total Sugars 10g
- Added Sugars 0g
- Protein 1g
- Potassium 310mg
- Phosphorous 25mg
Ingredients
banana(s)
2
sliced strawberries
1 cup
coconut milk
2 tbsp
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