No Churn Strawberry Banana Ice Cream
This no-churn Strawberry Banana Ice Cream is creamy and delicious. The strawberries and bananas add the perfect amount of natural sweetness to this cold treat.
Servings: 6 -8
Calories: 301kcal
Ingredients
- 1 ½ cups frozen strawberries
- 1 ripe banana
- 1 14 ounce can sweetened condensed milk
- 1 teaspoon vanilla extract
- 2 cups heavy cream
Instructions
- Blend together the frozen strawberries, banana, and condensed milk in a blender on medium speed until smooth and homogenous. Set aside.
- Use an electric hand mixer to beat the cream and vanilla into stiff peaks. This should take 3-5 minutes depending on how powerful your hand mixer is.
- Fold the blended fruit mixture into the whipped cream until the mixtures are fully combined.
- Pour the ice cream into a loaf pan. Cover the ice cream with plastic wrap and set it in the freezer.
- Allow your ice cream to freeze for about 6 hours, or until it is firm to the touch.
- Scoop, serve, and enjoy!
Notes
- Add fresh strawberries for texture: To further enhance the strawberry flavor as well as add texture, chop fresh strawberries and stir into the finished ice cream before you freeze it. Try banana slices, too!
- Storage directions: Keep extra ice cream in your freezer for up to 2 months.
- Try a food processor: If you don’t have a blender, a food processor will work great.
Nutrition
Calories: 301kcal | Carbohydrates: 10g | Protein: 3g | Fat: 29g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 90mg | Sodium: 22mg | Potassium: 202mg | Fiber: 1g | Sugar: 7g | Vitamin A: 1184IU | Vitamin C: 23mg | Calcium: 60mg | Iron: 0.3mg