Vegan ice cream?! Ice cream that's low fat?! No you're not dreaming!
This amazing ice cream is not only super easy to make and amazingly tasty, it's also a great way of encouraging those fussy eaters to eat some fruit!
First you are going to need some semi-ripe bananas. 2/3 should be enough for 4 servings. Chop them into 1/2 inch slices.
Pop those slices on something that can be put in the freezer. I like to use cake tins.
Cover with a layer of cling film.
Slice the strawberries into halves and freeze them in a suitable container.
A cake tin or tupperware is perfect.
After 2/3 hours in the freezer - your fruit will be ready to blend!
A food processor is perfect for the job but a normal blender works fine too.
Use a standard blade.
Pop half the bananas in first and blend in a high speed until lumps start to form.
Scrap down the sides and keep blending until it starts to become lightly creamy.
Add a couple of tablespoons of almond milk to get those last bits to bind.
Creamy goodness!!
Add a sprinkle of cinnamon if you fancy something a bit more adult!
You can also experiment with other flavours at this point, such as chocolate chips!
Repeat the above process for the other half of the bananas.
While they are blending you can add the first half to a suitable tub - we like to use a loaf tin.
Blend until smooth.
When the creamy stage has been reached slowly add the strawberries.
You might want to leave a few larger bits of strawberry for some hidden bite!
Add both ice creams to a loaf tin and smooth down.
Yum!
Freeze for 1/2 hours.
Serve and enjoy!
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