Try this Strawberry Banana Ice Cream recipe, or contribute your own.
- Carbohydrate 68.4992 g
- Cholesterol 0 mg
- Fat 1.1466 g
- Fiber 8.73199974060059 g
- Protein 3.5209 g
- Saturated Fat 0.31709 g
- Serving Size 1 1 -2 serving (355g)
- Sodium 3.55 mg
- Sugar 59.7672002593994 g
- Trans Fat 0.37957 g
- Calories 269 calories
Step-by-step
- Peel and slice bananas, place into freezer bag and freeze overnight.
- Wash and hull strawberries. If they are very large, cut into halves.
- Place frozen bananas into high speed blender or food processor, add strawberries and pulse few times.
- You might have to stop and scrape down the sides few times depending on the strength of your blender.
- Blend until smooth, stir in between if needed.
- Scoop into serving bowl, arrange few sliced strawberries on top and serve immediately.
- Enjoy!
Traditional churned ice cream relies on a base of dairy, eggs, and sugar requiring a machine to incorporate air during freezing. This two-ingredient fruit adaptation uses the naturally starch-dense cell structure of frozen fruit to mimic that creamy texture without dairy or churning. Freezing the bananas overnight at zero degrees Fahrenheit allows them to shatter into micro-particles in a food processor rather than turning to mush.
Scaling and Equipment Mechanics
Doubling this recipe requires a food processor with at least a seven-cup capacity, as smaller motor housings will overheat when forcing dense frozen solids against the blades. When scaling up, process the fruit in batches rather than overloading the bowl, ensuring the blades maintain high RPMs to shear the banana starches properly. Scrape the bowl completely after thirty seconds of pulsing to eliminate unblended chunks.Texture Control and Adjustments
If the mixture becomes too fluid during processing, transfer the bowl to the freezer for exactly fifteen minutes to firm the emulsion before scooping. Fresh strawberries introduce excess water content compared to bananas, so cap the strawberry ratio at twenty-five percent of the total volume to prevent icy crystals from forming.
