Strawberry-Banana Ice Cream

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From the FIXATE Cookbook  

Serves: 2 (1/3 cups each)

Container equivalents: 1½ Purple

2 medium ripe bananas; cut into pieces

1 cup frozen strawberries

Unsweetened almond milk (optional)

 

1. Place banana in a plastic bag; freeze for 4 hours or until completely frozen
2. Place banana and strawberries in a blender or food processor, cover. Blend until smooth. Add 1-2 Tbsp. almond milk, if need, for a creamier texture
3. Serve immediately.

 

Nutritional Information (per serving): Calories: 131, Total fat: 0g, Saturated fat: 0g, Cholesterol: 0mg, Sodium: 3mg, Carbohydrates: 34g, Sugars: 18g, Protein: 2g

 

Comments:  This is a nice cool treat — creamy and actually the texture of ice cream without the dairy and fat!