Now, don't get me wrong... I am a huge ice cream fan! And I mean the full cream, lots of sugar, real deal type of ice cream. But that's a once in a while treat for me. This recipe, however, could be enjoyed more often, as a tasty dessert or as a refreshing afternoon snack on a hot summers' day.
Bananas are often treated as the potassium superstars, but did you know that strawberries are chalk full of that nutrient too? Potassium is really important for our fluid balance, blood pressure control, and muscle & nerve function. Strawberries also offer a nice punch of Vitamin C, important for keeping our immune system healthy, and helping our bones, teeth, and skin grow and repair!
Overall, this sweet treat is not only full of a couple of important micronutrients, but also gives us a delicious dessert that has virtually no added sugar and fat! It's super easy, too! Try it today and let me know what you think.
Ingredients
1 large banana, frozen
2 cups frozen strawberries
1/2 cup plain Greek yogurt (or any unflavoured yogurt of your choice!)
1 teaspoon vanilla extract
1 tablespoon honey (or more or less, to taste)
Instructions
Toss all of the ingredients into a food processor* and blend until smooth! You may need to stop occasionally to scrape down the sides of the food processor bowl.
Once the mixture is lovely and smooth, with a beautiful & rich pink colour you are ready for the next step!
Transfer your strawberry nice cream into a freezer-safe container, and place in the freezer for at least 3 hours.
To keep yourself busy while you wait, try working up a sweat outside! After the 3 hours are finally up, your ice cold treat will be ready to eat. Scoop & serve, maybe with some fresh sliced berries and an extra drizzle of honey on top.
If you somehow have extra nice cream left, feel free to return it to the freezer. However, it will freeze more solidly after this point. Not to worry, though! You'll just have to plan ahead a bit next time, and remember to pull it out of the freezer 15-20 minutes before you want to scoop it, allowing it to soften a bit.
*A food processor is definitely ideal for this recipe. If you don't have one, you could also try using a powerful blender!
Recipe developed by Alex Chesney, RD