Summer is finally here! For us that means grilled dinners in the backyard, running through the sprinklers, and homemade ice cream.
With the boys food allergies, I’ve spent quite a bit of time trying to create the best dairy free base for homemade ice cream. Now that we are trying to avoid all processed sugar, the boys and I have been trying out different flavor combinations to create a sweet summer treat.
This homemade Strawberry Banana Ice Cream gets its natural sweetness from ripe bananas and sweet strawberries. I usually make this with frozen berries because fresh strawberries can be very expensive in our part of the country.
The secret to super creamy coconut milk ice cream is using full fat canned coconut milk without any additives. The best brand I have found so far is Golden Star Coconut Milk. (I’ve linked to amazon so you can see it, but that is not a good price. I’m able to get it at WalMart for about $1.50 per can.)
- 2 (13.5 oz) cans coconut milk
- 3 ripe bananas
- 3 cups strawberries
- If using frozen berries, allow them to defrost.
- Mix ingredients well in blender or food processor.
- Add to ice cream maker and run according to manufacturer directions.
I hope you enjoy this sweet taste of summer as much as we do!