Skinny Strawberry Banana Ice Cream

This is what you make in the Summer when you have ripe bananas and overly ripe strawberries that no one wants to eat anymore because they have mushy dark spots.  

There are so many variations of skinny ice cream using bananas, check out THIS POST for more ideas.

We have been having temperatures over 100.  Which is HOOOOTTTT.  Get me inside where it is air-conditioned is what I say. 

How do people function when it is so hot? 

You really can turn these two ingredients into a smooth and thick and creamy ice cream.  I prefer it when it is soft-serve consistency, but you can freeze it and have scoop-able ice cream if you'd like.

Skinny Strawberry Banana Ice Cream

From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

3 ripe bananas, sliced and frozen
1 1/2 - 2 c. strawberries, hulled
1/8 tsp. almond extract, opt.

Slice bananas and place in an air-tight container and freeze overnight.  Add frozen bananas (break into chunks), strawberries and almond extract to a food processor or powerful blender and process until very smooth and creamy.  It will happen, just be patient.  It will take a few minutes.  Enjoy now as soft serve ice cream or place in an air-tight container and freeze until solid; several hours. Yield: around 3 cups of ice cream.  

Jenn's Notes: For a stronger strawberry flavor, fold in chopped strawberries after blended.  Make sure and use ripe bananas or the "green" banana flavor will overpower the ice cream.