Two Ingredient Strawberry Ice Cream
6 standard portions
Source field check ยท Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 4 bananas
- 250g / 9 oz strawberries
Method
- Hull the strawberries and chop them in half (or quarters if they are very big). Chop each banana into 5 or 6 pieces.
- Place the fruit in a ziplock bag, squeeze out the air and seal. Place in the freezer for at least 6 hours or overnight if possible.
- Remove the fruit from the freezer and transfer it to a food processor. You may have to let it defrost slightly for a few minutes to break the chunks of fruit apart.
- Blitz the fruit until it is smooth, like the consistency of a smoothie. Pour into a loaf tin or other freezer-proof dish, cover with cling film and freeze for an hour.
- Remove from the freezer and serve in a cone or in a cup.