Ingredients

  • 3 large ripe bananas, sliced and frozen
  • 1 1/2 cups frozen strawberries
  • 1/4 cup unsweetened almond milk (or any plant-based milk of choice)
  • 1–2 teaspoons maple syrup or agave syrup (optional, for extra sweetness)
  • 1/2 teaspoon vanilla extract (optional)

Instructions

  1. Prepare the Ingredients:
    • Make sure the bananas and strawberries are fully frozen for the creamiest texture. It’s best to freeze the banana slices on a baking sheet to prevent clumping.
  2. Blend the Ice Cream:
    • Place the frozen bananas and strawberries in a high-speed blender or food processor.
    • Add the almond milk, starting with 1/4 cup. If you want a sweeter flavor, add a little maple syrup or agave and vanilla extract.
  3. Blend Until Smooth:
    • Blend the mixture, pausing to scrape down the sides as needed, until smooth and creamy. If the blender struggles, add a bit more almond milk, a tablespoon at a time, to help with blending.
  4. Serve or Freeze:
    • Serve the ice cream immediately for a soft-serve texture. For a firmer texture, transfer it to a container and freeze for 1–2 hours before scooping.
  5. Optional Toppings:
    • Add fresh strawberries, banana slices, shredded coconut, or chopped nuts for added texture and flavor.

Nutritional Information (Per Serving, based on 4 servings)

  • Calories: ~100
  • Net Carbs: 20g
  • Protein: 1g
  • Fat: 0.5g

This Vegan Strawberry Banana Ice Cream is quick, wholesome, and a refreshing treat for any time of the year! Enjoy!