This Strawberry Banana Ice Cream is a dairy-free, vegan, and paleo dessert!

A bowl of strawberry banana ice cream.

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.

Four bananas are being sealed in a plastic bag.

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

Equipment

Method

Grab your frozen bananas and chop ’em into ½-inch coins.

Someone chopping up frozen bananas.

Measure out 1 cup of frozen strawberries and roughly chop them.

Close up of frozen strawberries.

Dump the sliced bananas and strawberries into the work bowl of your food processor…

Someone putting frozen banana chunks into a food processor.

…and pour in the coconut milk and vanilla extract.

Someone pouring coconut milk into a food processor with frozen banana pieces.

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.

A woman watches the ingredients in the food processor as it's being mixed.

See? It’s just like soft serve!

Someone putting a spoon in the strawberry banana ice cream mixed in a food processor

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.

The strawberry banana ice cream is smoothed out into a shallow metal storage containerr.

As I mentioned above, a few of the pics in this post were shot by Lil-O.

A young boy takes a picture of the strawberry banana ice cream in the food processor.

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.

A young boy takes a picture of the strawberry banana ice cream in the food processor.=

Plus, we pay pretty handsomely around these parts. Mostly with food.

A young boy eating the dairy-free strawberry banana ice cream.


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

5 from 5 votes
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Servings 4 SERVINGS
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!

Ingredients  

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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.

Video

Notes

I love to eat the soft ice cream right away, but if 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.

Nutrition

Calories: 149kcal | Carbohydrates: 24g | Protein: 2g | Fat: 6g | Fiber: 3g

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!

About Michelle Tam

Hello! My name is Michelle Tam, and I love to eat. I think about food all the time. It borders on obsession. I’ve always loved the sights and smells of the kitchen. My mother was (and is) an excellent cook, and as a kid, I was her little shadow as she prepared supper each night. From her, I gained a deep, abiding love for magically transforming pantry items into mouth-watering family meals.

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3 Comments

  1. 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.