This Strawberry Banana Ice Cream is a dairy-free, vegan, and paleo dessert!
Now that summer is peeking its sweaty head around the corner, I’m gonna share one of our family’s favorite ways to cool down from the inside out: Strawberry Banana Ice Cream—or as we fondly call it, “2×4” ice cream!
Why do we call it “2×4” ice cream? Because it requires just two minutes and four ingredients to whip up. Plus, just like a 2×4, it’ll knock you out cold with its frosty fruitiness. Just remember to always remember to stock your freezer with ripe, sweet bananas, and you’re good to go.
If you already own our cookbook, Nom Nom Paleo: Food For Humans, or our app, Nom Nom Paleo, you’ve already got the recipe for this chilly, crowd-pleasing treat. But it occurred to me last week that this recipe has never appeared on our blog. So this weekend, I whipped up a batch that Henry (and his eight-year-old assistant photographer, Lil-O) shot for the blog, and now everyone on the interwebs can make this dairy-free, refined sugar-free, ice-cream-maker-free dessert at home.
Watch this cooking video to see how easy it is!
Ready to wow your friends and family?
Time to make Strawberry Banana Ice Cream!
Serves 4
Ingredients
- 3 frozen medium bananas, peeled
- 1 cup frozen strawberries, roughly chopped
- ½ cup full-fat coconut milk or coconut cream
- 1 teaspoon vanilla extract
Equipment
- Cutting board
- Chef’s knife
- Food processor
- Measuring cup
- Measuring spoons
- Silicone spatula
- Ice cream scoop
Method
Grab your frozen bananas and chop ’em into ½-inch coins.
Measure out 1 cup of frozen strawberries and roughly chop them.
Dump the sliced bananas and strawberries into the work bowl of your food processor…
…and pour in the coconut milk and vanilla extract.
Pulse the mixture a few times until the fruit is uniformly chopped. Then, blitz it for one to two minutes or until the mixture is smooth and creamy.
See? It’s just like soft serve!
I love to eat the soft ice cream right away, but if you prefer to firm it up, you can store it in a sealed container in the freezer for up to several weeks. Just make sure to let the ice cream thaw for for a few minutes so that you can scoop it.
As I mentioned above, a few of the pics in this post were shot by Lil-O.
Henry’s got a creaky neck and back, and figured he could use some help with the photography around here. Besides, everyone needs a succession plan.
=
Plus, we pay pretty handsomely around these parts. Mostly with food.
Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2021).
PRINTER-FRIENDLY RECIPE CARD
Strawberry Banana Ice Cream
Ingredients
- 3 frozen medium bananas peeled
- 1 cup frozen strawberries roughly chopped
- ½ cup full-fat coconut milk or coconut cream
- 1 teaspoon vanilla extract
Instructions
- Grab your frozen bananas and chop ’em into ½-inch coins.
- Measure out 1 cup of frozen strawberries and roughly chop them.
- Dump the sliced bananas and strawberries into the work bowl of your food processor, and pour in the coconut milk and vanilla extract.
- Pulse the mixture a few times until the fruit is uniformly chopped. Then, blitz it for one to two minutes or until the mixture is smooth and creamy.
Mary says
I make this weekly using different frozen organic fruit. Love it❤❤❤
Amanda says
Looks delicious! Will definitely be trying this. My favorite smoothie combo is mango banana, so I think I’ll try that combo for this ice cream as well.
Courtney says
I made this for the first time & it was so good!