Skinny Strawberry Ice Cream



We all have those last few bananas that sit on the counter needing some attention. I am always thinking of baking something sweet with them but I decided it was time to do something else. We are watching what we are eating since my husband had his heart attack 4 months ago. So I needed something that was good but also healthy. His heart attack was a big reality check for me. Since both of my parents now have to have pacemakers and my husbands heart attack I need to make sure I am taking care of myself. We all know that being a mom, its not an easy task. 




We, as a family, are making healthier choices when we are able to. That means we have more fruits and vegetables in the house to choose from. I believe if you have it readily available, your family will reach for it instead of those chips, cakes, or cookies. Yes, we do still have at times those treats but it is much more in moderation. 

 Sometimes those bananas just get passed over for something else. Then by the time we realize we had not eaten them yet, they are over ripe and almost to the point of no return. I also try to keep frozen berries and fruits in the freezer to make quick smoothies for the family. If I can catch the bananas before they are past their prime, I like to slice them and freeze them too. 
Skinny Strawberry Ice Cream

 2 cups of frozen strawberries
2 frozen bananas, sliced
2 tablespoons of milk of your choice ( I used 1%) 
1/2 teaspoon almond extract

 Place all ingredients in a food processor and process until smooth. This may take a few minutes and you may need to stop it and stir a bit. Be patient, it will come together. Once smooth you can enjoy like soft serve or freeze for a few hours. 

 Cooks notes- my hubby suggested to add yogurt instead of milk to make it a little more creamy.  Also, the flavor of "green" bananas will overtake this. Use ripe bananas. 


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Tasty Tuesdays @ Forgetful Momma

2 comments

  1. The Better BakerSunday, June 12, 2016

    I love 'ice cream' made from fruit...what a great idea. So glad you didn't keep this idea to yourself. As always, your photos always make me want to jump in. =)

    ReplyDelete
  2. jadipMonday, July 04, 2016

    This is Oh So Good! Thanks for the recipe Melissa!

    ReplyDelete

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