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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

4 Servings

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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.

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