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Cindy Pascale Original Recipe
Cool, creamy, and naturally sweet, this N’ice Strawberry Banana Ice Cream is the perfect summertime dessert to share with family and friends on warm sunny days. Made with wholesome fruit and simple ingredients, it delivers all the refreshing flavor of traditional ice cream while being a lighter option that many guests can enjoy, including those following gluten-free or diabetic friendly diets. Whether you’re hosting a backyard barbecue, enjoying a relaxing evening on the patio, or simply looking for a healthier frozen treat, this easy dessert is sure to become a summer favorite for everyone at the table.
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Ingredients Equipment Method

Ingredients
  

  • 4 cups bananas-sliced and frozen
  • 2 cups strawberries-sliced and frozen
  • 1/2-1 cup no sugar added-vanilla almond milk
  • 1 tsp salt-or more to taste

Equipment

  • Food Processor

Method
 

  1. Place frozen strawberries and bananas in food processor. Add ½ teaspoon of salt and ½ cup almond milk.
    Pulse the food processor several times. Once things are a little more chopped up, you will blend in increments, stopping the processor to tamp down the ingredients several times until completely blended. Add more milk as needed to avoid your processor motor from burning out.
    Once everything is fully blended and smooth, you'll transfer it all into a loaf pan and store it in the freezer for about 1½ to 2 hours. Increase the freezing time if you use a bowl.
    Remove it from the freezer and let it sit on the counter for about 10 minutes, or until it is easy to scoop. Serve and enjoy!
    HAPPY EATING!!