This Strawberry Ice Cream is a soft-serve, banana-based ice cream you can whip up in minutes in your food processor!
As most of you know, I’ve been making banana ice cream for a long time now. But more recently, I was surfing the web and came across a recipe that used cottage cheese.
I was interested in what effect cottage cheese would have, especially since this article (which of course, I cannot find now…) claimed you could freeze the ice cream after making it (which is something I don’t recommend for my previous recipes).
Since dairy has been slipping back in to my life here and there lately, I didn’t think much of giving this a try. Man, I’m glad I did. I could not believe the difference a little cottage cheese could make! It’s rich, thick and creamy. Just incredible.
So this is actually an improved version of my previous Strawberry Banana Ice Cream recipe. But the truth is, you could add anything to replace the strawberries. The flavor combinations are only as limited as your imagination. Have fun with it!
HOW TO MAKE FREEZE BANANAS
You’ll want to slice and freeze your bananas ahead of time. I find the best bananas for making ice cream are bananas that have just turned yellow. Once they have brown spots, all you will taste is banana instead of any other fruits you add. So slice up and freeze yellow bananas on a parchment lined cookie sheet until the slices are totally frozen, after which they can be transferred to a freezer-safe container or zipper top bag for longer term storage. Buy bananas on sale and stock up so you have a stash all summer long!
MORE HEALTHY ICE CREAM RECIPES:
STRAWBERRY ICE CREAM RECIPE:
Strawberry Banana Ice Cream Recipe
- Food processor
- 2 medium bananas (sliced and frozen prior)
- 1/2 cup cottage cheese
- 1 cup frozen strawberries (or 1/2 cup fresh)
- Place all ingredients in a food processor and blend until smooth. You may have to stop it, remove the lid and poke around at everything a few times to convince the processor to blend it all.
- If the mixture seems too dry to process properly, add a small splash or two of non-fat milk to get things loosened up enough to blend. Then start it again. Actually, you may have to do that a few times. But it will blend, I promise.