Strawberry Banana Ice Cream

• 2 cups fresh strawberries, hulled and sliced
• 2 ripe bananas, peeled and sliced
• 1 cup Greek yogurt (plain or vanilla)
• 2 tablespoons honey or maple syrup (optional, for extra sweetness)
• 1 teaspoon vanilla extract
• A pinch of salt

Directions

1. Prepare the Fruit:
   • Place the sliced strawberries and bananas in a freezer-safe bag or container and freeze until solid, about 2 hours.
2. Blend the Ingredients:
   • In a blender or food processor, combine the frozen strawberries and bananas, Greek yogurt, honey (if using), vanilla extract, and a pinch of salt.
   • Blend until smooth and creamy. You may need to stop and scrape down the sides of the blender or food processor a few times to ensure everything is well combined.
3. Freeze and Serve:
   • For a soft-serve consistency, you can enjoy the ice cream immediately after blending.
   • For a firmer texture, transfer the mixture to a freezer-safe container and freeze for about 1-2 hours, or until it reaches your desired consistency.
   • Let the ice cream sit at room temperature for a few minutes to soften slightly before serving if it becomes too hard.
4. Serve:
   • Scoop the ice cream into bowls or cones and enjoy!

Kitchen Equipment Needed

• Freezer-safe bag or container (for freezing the fruit)
• Blender or food processor
• Spatula
• Freezer-safe container (for storing the ice cream)

Tips and Variations

• Add-ins: Mix in chocolate chips, chopped nuts, or a swirl of fruit sauce for added texture and flavor.
• Fruit Variations: Try using other fruits such as mangoes, peaches, or blueberries in place of strawberries for a different flavor.
• Dairy-Free Option: Substitute Greek yogurt with coconut yogurt or another plant-based yogurt for a dairy-free version.

How to Store Leftovers

Store any leftover Strawberry Banana Ice Cream in an airtight container in the freezer for up to 1 week. The ice cream will become quite firm when frozen, so let it sit at room temperature for a few minutes to soften before scooping.

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