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!
- 3 frozen medium bananas, peeled
- 1 cup frozen strawberries, roughly chopped
- ½ cup full-fat coconut milk or coconut cream
- 1 teaspoon vanilla extract
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.
Watch this replay of me making this paleo dessert live from my kitchen on Facebook Live on June 20, 2018:
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) and Ready or Not! (Andrews McMeel Publishing 2017)!
PRINTER-FRIENDLY RECIPE CARD
Strawberry Banana Ice Cream
- 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.