We are going on three weeks of near triple-digit temps, high humidity and no rain. Welcome to summer in Kansas. I haven’t turned the oven on in over a week, which must be some sort of record for me, and can’t see myself doing it in the forseeable future. So believe me when I tell you, this recipe is the best I could do. I had plans for this delicious summer bruschetta pasta, but it required — you guessed it — turning on the oven.
So instead, you get ice cream.
But it’s delicious ice cream and it really could NOT be easier. Slice up some bananas, throw ’em in the freezer. Then slice a few strawberries and throw everything in the food processor and give it a whirl. BOOM — super refreshing, healthy and tasty soft-serve ice cream. Or, if you like yours a bit more solid, let it sit in the freezer for a few hours to firm up. Either way this is the best thing since air conditioning on a hot and sweaty day.
Looking for more Sweets and Eats for the Whole Family? Find Lindsay at Sugar Mama.
No-churn Strawberry Banana Ice Cream
I used my Vitamix blender to whip this up in about two minutes!
2 bananas, sliced and frozen ahead of time
1/2 cup sliced strawberries, fresh or frozen
2 tablespoons heavy cream
1/2 teaspoon vanilla
Place all of the ingredients in a food processor or powerful blender and blend until smooth. Enjoy as soft serve ice cream or transfer to the freezer to firm up. Makes 2 servings.
