Strawberry N’ice Cream
Swap out the dairy for alternatives made with coconut or oat milk, or your preference of non-dairy milk, and then your ice cream won’t be a guilty treat anymore.
15 mins + 12 hours
How to do it
450 gram fresh strawberries
2 medium bananas
1 tablespoon fresh lemon juice
0.5 dl ice-cold water
Hull and coarsely chop strawberries.
Peel and coarsely chop bananas.
Spread the strawberries and bananas on separate sides of one baking sheet or on two sheets.
Freeze until solid, at least 12 hours.
Let the strawberries thaw at room temperature for 15 minutes.
Transfer to a food processor; pulse until finely chopped, about 10 pulses.
Add the frozen bananas and lemon juice; process until smooth, about 1 to 1 1/2 minutes.
Add up to 0.5 dl cold water if needed to achieve desired consistency.
Serve immediately or, for a firmer texture, transfer to a freezer-safe container and freeze for up to 30 minutes.