After an early spring snowstorm and generally chilly temperatures, spring finally arrived. Although, if we weren’t paying attention to the calendar, we may have thought it was summer! With temperatures hovering around 80 degrees, I thought the timing was perfect to make a batch of one of my favorite treats.
For those of you who may not know, I have an extreme fondness of ice cream. (To read about my escapades and to view a recipe for Honey Peanut Butter “Ice Cream”, click here.) I am constantly creating various desserts that I hope will satisfy like ice cream yet in a healthier way. For a true ice cream connoisseur, this is no small task! Yet these faux ice creams, with their creamy sweetness, are one of several options that really satisfy me. I will work on sharing all my favorite flavors, although you may certainly experiment and let me know if you find one you really enjoy.
The funny thing about this flavor is that, while I never choose strawberry ice cream–and by that I mean the real stuff–this strawberries and cream “ice cream” is one of my favorites…especially with a scoop of the chocolate version!
- 3 large bananas, cut into chunks and frozen
- 2/3 cup chopped frozen strawberries
- 3 tablespoons sweetened condensed milk
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”!