Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Strawberry Banana Ice Cream
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- Level: Easy
- Total: 12 hr 15 min (includes freezing time)
- Active: 15 min
- Yield: 1 1/2 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 147
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 38 g
- Dietary Fiber
- 5 g
- Sugar
- 20 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 3 mg
- Level: Easy
- Total: 12 hr 15 min (includes freezing time)
- Active: 15 min
- Yield: 1 1/2 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 147
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 38 g
- Dietary Fiber
- 5 g
- Sugar
- 20 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 3 mg
Ingredients
Directions
- Cut each banana into 6 chunks and freeze until rock solid, preferably overnight.
- Put the banana chunks and strawberries in a food processor and process. Hang on, your food processor may jolt in the very beginning! The bananas will look crumbly at first, then gooey and eventually light and creamy- just like ice cream. Stop the food processor frequently to scrape down the sides of the bowl and break up any clumps. Serve right away or scrape into a container and freeze until ready to serve.
