Saturday, September 1, 2012

Strawberry Banana Ice Cream

This is a quick and easy strawberry ice cream to make that doesn't involve anything harder than cleaning and hulling a pound of strawberries. The creaminess comes from canned coconut milk. If you're not a fan of coconut, don't worry, it doesn't taste like coconut. It's also not too sweet with a touch of tartness from a bit of lemon. The recipe is a slight modification from a recipe in Lick It! by Cathe Olson – a book of easy, dairy free recipes. Most are fairly straight-forward without hard to find ingredients.

Home made ice cream is soooo much better than store bought. Every time I get lazy and pick up a pint of Almond Dream or Coconut Bliss, I'm appalled at how sweet it is. Now the only problem is to make it last! Makes about a quart.

16 ounces of fresh organic strawberries, cleaned and hulled
2 very ripe, medium size bananas
14 ounce can of coconut milk
1/2 cup agave syrup
2 TB freshly squeezed lemon juice

Combine all ingredients in blender and process until smooth. Chill for at least 4 hours. Then process in ice cream maker according to manufacturer's instructions.


  1. This ice cream looks delicious! It doesn't even have eggs or cream in it, it's just perfect!

    Last year I was an exchange student in Alaska and loved it because through my experience I also got the chance to discover American cuisine, whose best part I think are desserts!I'll copy the recipe ;)

    Michela from Italy

  2. I hope you enjoy the ice cream. I love American desserts too! And Alaska!