Strawberry Banana Ice Cream Recipe (Eggless, Dairy-Free)
Equipment
- 1 Blender or food processor
- 1 Freezer-safe container
- 1 Spoon or spatula
Ingredients
- 2 cups fresh or frozen strawberries, hulled
- 3 ripe bananas, sliced and frozen
- 1-2 tablespoons maple syrup or honey (optional, for added sweetness)
- ½ cup unsweetened coconut milk (or any milk alternative)
- 1 teaspoon vanilla extract
Instructions
- Prep the Fruit: Before starting, ensure that the bananas are sliced and frozen, and strawberries are hulled (remove stems) and chilled.
- Blend Ingredients: In a blender or food processor, add the frozen bananas, strawberries, coconut milk, vanilla extract, and maple syrup (if using). Blend on high speed until smooth and creamy. Stop occasionally to scrape down the sides as needed.
- Check Consistency: If the mixture is too thick, add a splash more coconut milk until you reach a soft-serve ice cream consistency.
- Freeze to Set: Transfer the blended mixture to a freezer-safe container. Smooth out the top with a spoon or spatula and cover it. Freeze for at least 4 hours, or until the ice cream is firm enough to scoop.
- Serve and Enjoy: Let the ice cream sit at room temperature for 5-10 minutes before scooping to soften slightly. Scoop, serve, and enjoy your refreshing, homemade strawberry banana ice cream!
Notes
For added texture, you can fold in chopped strawberries or banana slices just before freezing.
Enjoy a delightful, creamy dessert without eggs or dairy!