Ingredients
Fruits
- 1 1/2 cups sliced frozen ripe bananas (about 1 1/2 medium bananas)
- 1 1/4 cups frozen organic strawberries
Sweeteners & Flavorings
- 1/4 cup maple syrup
- 1 teaspoon vanilla bean paste
Nut Butter
- 2 tablespoons unsweetened almond butter
Instructions
- Prepare the fruits: Place the frozen sliced bananas, frozen organic strawberries, maple syrup, and vanilla bean paste into a food processor.
- Initial pulsing: Pulse the ingredients a few times to break them down slightly, making it easier to blend smoothly.
- Blend until smooth: Process the mixture continuously until it achieves a creamy, ice cream-like consistency, stopping occasionally to scrape down the sides for even blending.
- Serve with almond butter swirl: Pour the blended strawberry banana mixture into two bowls and swirl in 1 tablespoon of unsweetened almond butter into each bowl for added flavor and creaminess.
- Immediate serving: Serve the ice cream immediately to enjoy its soft-serve texture.
- Optional freezing: Alternatively, transfer the mixture into a tray, swirl in the almond butter, cover, and freeze for up to two weeks for a firmer ice cream texture.
Notes
- Use ripe bananas for natural sweetness and creaminess.
- Maple syrup can be adjusted to taste or substituted with another vegan sweetener.
- Vanilla bean paste adds a rich vanilla flavor but can be replaced by vanilla extract if unavailable.
- Unsweetened almond butter gives a nutty richness; feel free to substitute with other nut or seed butters.
- Consume immediately for a soft-serve style dessert or freeze for a firmer texture.
- Store leftover frozen ice cream in an airtight container to prevent freezer burn.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Blending
- Cuisine: Vegan
- Diet: Vegan
