Strawberry Banana Smoothie Ice Cream

My sister graciously posed for this though she was ready to devour that mini cone!

If you noticed that in the title I referred to this as smoothie ice cream, you're not mistaken. I have managed to put a smoothie into ice cream form. But if a smoothie is in ice cream form, then is it still a smoothie? Sure. Just smoothie ice cream... You'll just have to try this to figure it out I guess!

And of course this was made in my lovely ice cream maker. It is one of the greatest gifts I have ever received! I can rave about it more, but I'm sure it's not necessary.


I did make a few changes in the recipe due to lack of ingredients and personal preference. First off, I completely changed the name by adding in bananas. It was just a strawberry ice cream recipe I used, but I subbed in some bananas since they were about to go bad. Plus, I love strawberry banana smoothies and I hoped it would taste as good. (Turns out it does!) Second, I didn't nearly have enough sugar. Gasp! Like we barely had 3/4 cup. So I did as much white sugar as possible and then used brown sugar. It's a little off the beaten track, but whatev.


My notes are made in red. But if you want to follow the original, just ignore them!


Fresh Strawberry Banana Ice Cream
From HERE. Based on a recipe from Gourmet, August 2009

1 pound of strawberries, hulled and halved (In my case, 1/3 pound strawberries and 1 1/2 bananas)
1 ½ cup sugar (in my case, 3/4 c white sugar & 1/2 c packed brown sugar)
¾ tsp fresh lemon juice
1/8 tsp salt
1 cup heavy cream
1 cup whole milk

In a large bowl, coarsely mash strawberries and bananas with lemon juice, sugar and salt using a potato masher.

Let stand, stirring and mashing occasionally, 10 minutes. Using a ladle, transfer half of the strawberry banana mixture to blender along with cream and milk and puree till smooth. Return strawberry banana cream to bowl with rest of strawberries and chill till cold, 3-6 hours. (I didn't do this =P)

Freeze mixture in ice cream maker according to maker’s directions.

Transfer to an airtight container and place in the back of the freezer to firm up, at least 1 hour. Makes 1.5 quarts. Keeps in freezer up to 1 week.