Easy, Healthy Strawberry Banana Ice Cream
from Emily (who loves food)
For the last couple of days, the weather has been hot.
Too hot for much except ice cream.
And this ice cream (if you can call it that) is the quickest, easiest, healthiest little number – fresh, frozen, tasty and only three ingredients, no chilling time, no churning.
The trick is the texture of frozen banana, when pureed, is exactly the same as sorbet. So there’s no added sugar, cream or eggs – meaning this ice cream is good for breakfast, lunch, dinner… whatever.
Unfortunately though, you do have to have the foresight to stick the bananas in the freezer. I had the craziest night at work last night, and came home wanting nothing more than a good dollop of ice cream, only to realize the freezer was completely nana-free. So today, I plan to slice some up, bag them and freeze them for future such ice cream occasions.
If strawberries aren’t your thing, you could flavour this ice cream with pretty much anything – chocolate, peanut butter, blueberries or mango all seem like equally delicious options. If the added flavour isn’t frozen through, you’d probably have to omit the yogurt, otherwise it’d be too thin and melty.
Basically, it’s one banana per person – so adjust the rest of the ingredients accordingly.
Easy, Healthy Strawberry Banana Ice Cream – Serves 1
Prep time: <5mins Cook time: 0mins
- 1 banana, peeled, sliced into rounds and frozen
- 2/3 cup frozen strawberries
- 3 tbs low-fat greek yogurt (omit if using fresh strawberries or other fresh fruit)
Stick the first two ingredients in a food processor. Blitz until the mixture resembles coarse meal. Add the yogurt, and blitz until it clumps together, and has a creamy texture.
Scoop out, serve, eat.