reading time: ca. 2 min
Easiest three-step three-ingredient recipe!
(well, maybe not t h e easiest. even easier would be to pour orange juice into ice trays in order to get some sherbet. simple as that. but definitely not as yummy as my melt-in-mouth "proper creamy ice cream" in what follows :)
Preparation time: 10 mins + 2-4 hours cooling time
Main ingredients: strawberries, banana
difficulty level: easy, fool-proof
serves: 2 (or 1 hungry Maisy)
suitable for: vegan, lactose-free, gluten-free, nut-free, paleo, raw food, and delicious "even so"
about 2 cups strawberries *
2 ripe bananas
agave syrup or a small handful of dates or raisins (optional)
- a food processor or blending machine (NO NEED FOR AN ICE CREAM MAKER!)
- a freezable container (i used a Tupperware box)
#step 1: Cut or break bananas into pieces and place in a blender. Blend into a smooth cream.
#step 2: Wash and stem strawberries. Add to the banana cream and blend until it forms a silkiest possible puree. I also threw in two or three dried dates for some natural sweetness. The outcome should be of a smoothie-like consistency: smooth, thick and creamy.
EDIT/ Use frozen bananas and frozen strawberries, then blend them up in a high-speed blender, food processor or an ice cream maker! That way your ice cream will actually be creamy and not as frosty (see below).
Above you can see the pre-frozen & blended version, which is much creamier and like actual ice cream, as opposed to the pre-blended & frozen version in the pictures below! /EDIT
#step 3: Pour the strawberry banana (soon-to-be-ice) cream into a container (alternately pour into popsicle molds, see below), close it well and put it into the freezer overnight or at least for a couple of hours**. Alternatively, chill it in the fridge for 6 hours minimum.
So there you have your soft sorbet ice cream! And the best thing about it: you can spoon it like a crazy person (a.k.a. like me) right down to the last mouthful of sweet frozen fruity goodness without feeling even a teensy bit guilty.
*instead of strawberries, you can use any type of edible berry you prefer. blueberries, blackberries, raspberries... even sourly currants (however, you should probably add more dates and/or bananas for better taste). haven't tried it yet, but i am absolutely certain that peaches or nectarines would be a great alternative as well.
of course, you can also take frozen berries instead of fresh ones!
(and if you don't like berries at all, use 4 bananas instead. or mangoes. or whatever else you've got lying around in your house.)
**for richer creaminess, use 1 can of coconut milk instead of bananas, and maybe even add 1/4 teaspoon of thickining xanthan gum if needed.
Also, if you don't have an ice cream maker, freeze your cream only until semi-solid, then put it into the blender again or whisk it firmly by hand. You wanna get some air into your cream for a fluffier texture. Then place it in your freezer for another half an hour or so. Repeat two or three times.
***NOTE: before eating a homemade ice cream, you should let it defrost first (around half an hour to an hour before serving).
What you need:
What you get:
Also, look who came to keep me company on the field while i was picking strawberries: little mister butterfly :)
Now gemme that ice cream, I am dying over here! Can someone please get me out of this frickin sweatbath? It's crazy. No wonder - today is supposed to be the hottest day of the year, at least in little Germany - so what better way to cool off than by lying under a shady tree with a bowl of icy ice cream, right?
Without ice cream, there would be darkness and chaos. ~ Don Kardong
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