This creamy homemade ice cream is made with simple, wholesome ingredients and no added refined sugar. It’s a refreshing treat that’s perfect when you’re craving something sweet while keeping things light and balanced.
Servings: 4
Ingredients
- 2 cups fresh strawberries, hulled
- 2 ripe bananas, sliced and frozen
- 1 cup unsweetened Greek yogurt
- ½ cup unsweetened almond milk (or milk of choice)
Instructions
- Slice the bananas and freeze them for at least 2–3 hours or overnight.
- Add the frozen bananas, strawberries, Greek yogurt, and almond milk to a blender or food processor.
- Blend until completely smooth and creamy, scraping down the sides as needed.
- For a soft-serve texture, serve immediately.
- For a firmer ice cream texture, transfer the mixture to a freezer-safe container and freeze for 1–2 hours.
- Scoop into bowls or dessert glasses and garnish with fresh strawberry slices if desired.
Tips
- Use very ripe bananas for natural sweetness.
- Add a splash of vanilla extract for extra flavor.
- Freeze leftovers in an airtight container for up to 1 week.
Nutrition (Approx. Per Serving)
- Calories: 110
- Protein: 5g
- Carbohydrates: 20g
- Fat: 1.5g
- Fiber: 3g
Q&A
Can I use frozen strawberries?
Yes! Frozen strawberries make the ice cream even thicker and creamier.
Can I make it dairy-free?
Absolutely. Use a dairy-free yogurt alternative.
Can I add sweetener?
You can add a small amount of honey or a calorie-free sweetener if desired, but ripe bananas usually provide enough sweetness.