Ingredients
- 1.5 cups Frozen Strawberries (frozen is key to getting that thick, ice-cream texture)
- 1 Frozen Banana (sliced before freezing for easier blending)
- $\frac{1}{4}$ to $\frac{1}{2}$ cup Liquid: Milk, almond milk, oat milk, or coconut milk (add just enough to help it blend)
- Optional: 1 teaspoon honey or maple syrup if you prefer it sweeter
Step-by-Step Instructions
- Prep the Fruit: Make sure your strawberries and banana slices are completely frozen solid.
- Load the Blender: Place the frozen strawberries and banana slices into a high-powered blender or food processor.
- Add Liquid Sparingly: Pour in about $\frac{1}{4}$ cup of your chosen milk. Tip: The less liquid you use, the thicker and more “ice cream-like” the result will be.
- Blend: Blend on high. You will likely need to stop a few times to scrape down the sides with a spatula or use a blender tamper to push the frozen fruit down into the blades.
- Adjust Texture: If the blades are spinning but not catching the fruit, add a splash more milk (one tablespoon at a time) and blend again until completely smooth, thick, and creamy.
- Serve: Scoop immediately into a glass or bowl for a soft-serve consistency, and top with fresh strawberry slices.
Pro-Tip: If you want it firm enough to scoop with a traditional ice cream scooper, transfer the blended mixture into a container and freeze it for another 30 to 60 minutes before serving.
