Strawberry Banana Nice Cream
Ingredients
- 5 medium-sized bananas (when sliced, 5 cups)
- 3 cups of frozen organic strawberries
- 1 tsp maple syrup or honey (optional)
- ¼ cup of semi-sweet chocolate chips, to melt and decorate
Instructions
Before freezing bananas
- Make-ahead (the night before): slice your bananas into ½-inch-thick “coins“. Arrange them on top of parchment-paper-lined baking trays and freeze overnight. After that, you may transfer them to an airtight container to avoid getting freezer taste on them.
Making nice cream
- Add your frozen sliced bananas, frozen strawberries, and optional sweetener of choice to the bowl of a food processor fitted with an S blade
- Pulse and process everything until the fruit breaks down and has a creamy consistency. You will need to scrape down the side several times, don’t worry
- You may eat right away but it will have a “froyo” consistency. For “scoopable” ice cream, transfer the mix to a freezer-safe dish and freeze for 2 hours. Scoop and serve
- You may decorate however you’d like (sprinkles, shredded coconut, chocolate).
For chocolate faces
- 5 mins before scooping, melt your chocolate in 30-second intervals in the microwave. Transfer it to a plastic or piping bag and cut a small hole. Add melted chocolate faces right on the scooped ice cream.