Clean Eating
Ice Cream Strawberry Banana Image Credit: Clean Eating
Ice Cream Strawberry Banana Image Credit: Clean Eating

Yes! You Don't Need An Ice Cream Maker For This Strawberry-Banana Ice Cream

No need for an ice-cream maker to create this luscious dessert. We do it all in the food processor with just a handful of ingredients that you likely already have on hand.

Beth Lipton

Strawberry Coconut Ice Cream

SERVES 4. HANDS-ON TIME: 15 MINUTES. TOTAL TIME: 15 MINUTES.

1 10-oz bag frozen strawberries

1 banana, sliced and frozen

2 tsp pure vanilla extract

Pinch sea salt

¾ cup canned heavy coconut cream, stirred (TRY: Let’s Do Organic Heavy Coconut Cream)

2 tbsp raw honey or pure maple syrup, optional

To a food processor, add strawberries, banana, vanilla and salt. Pulse to chop and mix. Add coconut cream and honey (if using) and process until smooth, stopping to scrape down sides of bowl and break up chunks as needed. Serve immediately. Alternatively, place in a container, cover and freeze; let stand at room temperature for a few minutes before serving.

PER SERVING (½ cup): Calories: 342, Total Fat: 27 g, Sat. Fat: 24 g, Monounsaturated Fat: 1.5 g, Polyunsaturated Fat: 1.5 g, Carbs: 24 g, Fiber: 10 g, Sugars: 10 g, Protein: 4 g, Sodium: 45 mg, Cholesterol: 0 mg


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