There’s no doubt that the ultimate summer dessert is ice cream – and though I love store-bought ice cream or something from Mr. Softee, nothing beats homemade ice cream.
Strawberries have been so perfect and delicious this summer, and I have been buying tons of them. I’m not the biggest fan of strawberry ice cream, but I definitely wanted to incorporate some of them into the ice cream without overpowering it.
I was trying to come up with ideas for the base flavor, and I narrowed it down to three – chocolate, peanut butter, and banana. All three pair very well with strawberry, but I decided on banana because it has the mildest flavor and I felt it would truly let the fresh strawberries shine.
BANANA STRAWBERRY ICE CREAM
WHAT YOU NEED:
1 1/4 cup of heavy whipping cream
1 can (14 oz.) of sweetened condensed milk
2 tsp. of vanilla extract
3 over ripe bananas, peeled
1 pint of strawberries, diced
WHAT TO DO:
- Combine the whipping cream, condensed milk, extract, and bananas in a high-speed blender. Blend until liquefied, but still thick.
- Pour the ice cream base into the ice cream maker, and freeze according to manufacturer’s instructions.
- Within the last 10 minutes of churning, gradually add the strawberries to the machine.
- Once the strawberries are evenly dispersed in the ice cream, turn off the machine and transfer the ice cream to a container with a tight-fitting lid (the ice cream will be runnier than standard ice cream). Keep the container of ice cream in the freezer for around 6 hours (or overnight) so it can firm up.
- Scoop the ice cream into a cone or dish & enjoy!
Since I’m a giant child, I like to drown my ice cream in magic shell: