Ice cream in February? You bet. This week in Northern California we hit temperatures in the low 70’s! As a former Michiganer where it can still be cold in June this was astounding to me. Is our “winter” really over? It is really hard for my mind to comprehend that we are now entering the “better” weather season already- but I WILL take it.
To celebrate all of this warm weather my kids and I have had the windows open during the day and have made daily trips to the playground. All I need to do is paint my toe nails and I’ll be officially ready for summer. 😉
What better way to enjoy the summer weather than with a big bowl of ice cream? And even if you are not currently enjoying 70 degree weather – ice cream still tastes great. In fact, there’s rarely a bad time to eat ice cream.
Behold, 3 Ingredient Strawberry Ice Cream.
YUM! This ice cream is amazing for four reasons:
1: You don’t need an ice cream maker to make it.
2: It’s dairy-free so milk allergy and intolerances can enjoy every bite without the negative side effects.
3: This is made with real strawberries so there are no artificial colors, sugars, or flavors.
4: You probably have all of these ingredients on hand already. 🙂
Our family loves ice cream and I’m guessing that your family does as well. We have a few go to recipes but this is by far our favorite. I love the simplicity of it – I can literally whip this recipe up in a matter of minutes while my cuties wait with anxious tummies.
The best thing about this recipe is that you don’t need any fancy kitchen equipment. When our family got serious about going “dairy-free” the hardest food to give up by far was ice cream. I was set on finding ice cream replacements but wasn’t excited about the outrageously expensive prices for little containers of ice cream that would be inhaled in 4 bites…literally.
These crazy prices are what lead me on my homemade ice cream recipe journey. However, my initial excitement faded when I realized that I may need to invest an ice cream maker. While the idea seemed fun, I didn’t like having to potentially spend money on another piece of kitchen equipment that may sit in storage for half the year. Thankfully, with persistence and patience, I stumbled upon the world of using frozen fruit as your base for ice cream and adding ingredients from there.
So what was the weirdest ice cream concoction I made? Mint Chocolate Chip. Sounds good, right? Not so much…
The base was out of avocados. Yup, you heard that right. My healthy nut husband loved it while I thought the taste was subpar with a big burst of peppermint.
While I have plans to revisit this concept again, it probably won’t be any time soon. 🙂 If you are curious though and want the full details you can find the Mint Chocolate Chip recipe here.
One of my all time favorite recipes that needs no “caution” before you try it is my 3 Ingredient Mango Ice Cream recipe. Ridiculously good and so easy to make.
Okay, so now that I have wet your appetite for cold creamy heavenly goodness. Here’s how to make your own Strawberry Ice Cream.
3 Ingredient Strawberry Ice Cream
Author: Allison Kuslikis
4 large ripe bananas (frozen or non-frozen)
1/2 cup + 2 tbsp nondairy milk
2 cups of fresh or frozen strawberries
2 tbsp. pineapple juice (optional to kick up sweetness)
Place 1/2 cup milk in your blender.
Add 4 large bananas and 2 cups of strawberries.
Add 2 tbsp. pineapple juice.
Blend until smooth.
Eat your ice cream right away or place in a freezer safe container for at least 20 minutes or until ready to serve.
If you decide to leave your ice cream out longer than 20 minutes, then you will need to set ice cream out 10 minutes before serving to allow softening.
Serve with your favorite toppings or enjoy plain.
*Note - if you use both frozen bananas and frozen strawberries then I recommend cutting the recipe in half and making two separate batches (this way you don't burn out your blender engine). However, if only one of your fruits is frozen and the other is fresh then your blender should be fine.
Calories per serving: 156.58 kcal
Fat per serving: 1.78 g
Saturated fat per serving: 1.3 g
Carbs per serving: 36.6 g
Protein per serving: 2.28 g
Fiber per serving: 4.59 g
Sugar per serving: 18.34 g
I would love to hear from you. If you give this recipe a try, please let me know by giving the recipe a rating and leaving a comment.