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Strawberry Banana Ice Cream by Michelle Tam https://nomnompaleo.com
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5 from 5 votes

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!
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Dessert
Cuisine: Dairy-free, Gluten-free, Paleo, Primal, Vegan, Vegetarian
Servings: 4 SERVINGS
Calories: 149kcal
Author: Michelle Tam



  • 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.



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.
Tried this recipe?Mention @nomnompaleo or tag #nomnompaleo!


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