Check out this combo of summer, strawberries and sunshine.

Ice-Cream!

The sun is shining, the skies are clear, and the UK is basking in the glorious warmth of summer. With the delightful weather comes another seasonal joy: the abundance of fresh, juicy strawberries. There’s something incredibly uplifting about these vibrant red berries that perfectly complement the sunny days. Whether you’re picking them yourself, buying them from a local market, or harvesting your own home-grown strawberries from your garden or allotment, these fruits are a quintessential part of a British summer.

To make the most of this wonderful season, why not combine the best of both worlds: strawberries and sunshine? There’s no better way to celebrate than with a refreshing, homemade strawberry ice-cream. This recipe is much simpler and quicker than you think and tastes light and creamy.

The Strawberry Ice-Cream Recipe

For this recipe, I have kept it simple. Of course, you need strawberries, then we’re using frozen bananas and a bit of milk. The natural sweetness of the strawberries and banana means we don’t need to add any extra sugar. Using frozen bananas means the ice cream is ready instantly, so you can enjoy a delicious, homemade strawberry ice cream in no time. Plus, with just a few ingredients, it’s quick and easy to whip up as often as you want!

Print

Strawberry ice-cream

Course: Dessert, Snack

Keyword: bananas, ice-cream, nice cream, strawberries, summer

Created by:: Laurena @LifeDietHealth

Gather

• 300 grams fresh strawberries hulled and roughly chopped
• 2 large frozen bananas (peel before freezing)
• 2-4 tablespoons oat milk (or any plant-based milk or cream)
• *1 teaspoon vanilla extract (optional)

Prepare

1. In a high-speed blender or food processor, combine the frozen bananas, strawberries, half of the oat milk, and vanilla extract if using.
2. Blend until the mixture is smooth and creamy, stopping to scrape down the sides if necessary; adjust the consistency by adding more oat milk if the mixture is too thick.
3. Serve immediately for a soft-serve texture or transfer to a freezer-safe container and freeze for 1-2 hours for a firmer consistency.
4. Enjoy!

What do I need?

Here are a few items you may need for this recipe. These links take you to Amazon and we may receive a small commission which helps with the running of this site. Have a look at a mini blender, larger, high speed blenders, ice-cream scoops, ice-cream bowls, oe how about some ice-cream sprinkles?

Serving

Serve your ice-cream any way you usually would! In a bowl on its own, with fruit or even jelly. Serve it piled high in a cone with sauce and sprinkles. Or even serve it on the side with crumble or brownies.

Storing

I would advise making this when you want to eat it. If you do freeze it after making, please note it will freeze much harder than regular ice-cream and will take a while to defrost.

Sharing

Ah, I think I would rather eat all of this myself! I might share… maybe!

As always, I love hearing about any recipes of mine you try, any ideas you adapt or suggestions you have for future recipes. Please share and tag me @LifeDietHealth or using #LifeDietHealth on Instagram, Pinterest,  Facebook or X.

Leave me a comment below… I love to chat!

I hope to speak with you soon

Laurena x