Strawberries and Cream “Ice Cream”

While you may top this frozen treat with more berries, dust it with cocoa powder, add some chocolate chips or whatever toppings or mix-ins you enjoy with your ice cream, I think this 3-ingredient concoction is perfect all by itself!

Ingredients

Place the bananas and strawberries in a food processor and process. The fruit will begin to look like dry crumbs, not a creamy soft serve. This is good. You may have to stop and stir the fruit a few times as the bananas often form a clump. (see notes)
When you reach the “crumb” stage, pour the sweetened condensed milk over the fruit mixture. (You may add everything at the beginning but I find some of the condensed milk tends to settle under the blade when it is added at the beginning.)
Enjoy immediately as you would soft serve ice cream or store in freezer. This will freeze hard like regular ice cream. When I make extra to store in the freezer, I let it sit at room temperature a few minutes to soften before serving.

The mixture will become creamy, but if you have trouble waiting, you may slowly drizzle milk (any kind will do although coconut milk would be nice in this recipe) through the feed chute until a smooth and creamy consistency is achieved. I used to always do this–no more than a few tablespoons–but now I keep processing, stopping to stir the bananas and scrape down the sides occasionally, until the magical moment when it all comes together as “ice cream”!