August 31, 2010 • Posted by Jennifer Perillo
I can’t think of a tastier way to counteract summer’s heat and humidity than with a frozen treat. Eating ice cream every day, though, isn’t the best choice for adults or children. Luckily I found a healthier answer while making smoothies one morning. We all prefer them on the thicker side in our house, so I start off with just a bit of milk, adding more as I pulse the blender until it reaches the desired consistency. That’s when it dawned on me. A quick, cooling fix was only a few pulses away—no ice cream maker required.
Made of mostly fruit, with a splash of milk and smidge of sugar, this sweet treat is filled with all-natural goodness. One more reason I’m glad I have a freezer full of strawberries from this past season. Just imagine the possibilities by swapping in peaches, blackberries or raspberries.
Strawberry Banana Ice Milk
Makes about one pint
This soft-serve style ice milk has just a hint of sugar to balance the tartness of strawberries, making it light and easy on the tummy. You can also substitute almond or soy milk for a tasty vegan treat. Leftovers stored in the freezer will harden, but it easily reconstitutes with an additional splash of milk and quick pulse in the food processor.
2 cups frozen strawberries
1 frozen banana
1/2 reduced fat milk
1 teaspoon/6 grams sugar
Add all the ingredients to the bowl of a food processor or blender. Pulse until smooth and forms a soft-serve consistency. Serve immediately or freeze in a covered container (see instructions in headnote when serving from freezer).