Strawberry Banana Ice Cream
Strawberry Banana ice cream – one of my favourite ice cream recipes that I’ve thrown together since getting my ice cream machine.
I’ve tweaked this recipe since the first time I made it. The first time around, I used bagged frozen strawberries in syrup. I hadn’t cut the strawberries before throwing them into the mix (they were all soft and sloppy so I didn’t think I’d need to). The issue I had with that was that once the ice cream was left to set in the freezer, the chunks of strawberries basically turned into big hunks of ice. They still tasted of strawberries, but if you have sensitive teeth like me, it’s a nightmare.
This time, I used fresh strawberries.
I diced them (approx. 1 cup worth), and to make up for the lack of syrup from the bag of frozen strawberries, I used strawberry jam. Still a decent amount of sugar, but this recipe makes almost 2 quarts and it’s less sugar than the frozen bagged strawberries in syrup that the original recipe called for so…so there!
Anyway, dicing the strawberries did the trick. No ice blocks! Just smooth and fruity deliciousness.
I also added some crumbled Peak Frean LifeStyle shortbread cookies because…cookies.
- 2 large eggs
- 1/2 cup of sugar
- 2 cups of whipping cream
- 1 cup of milk (I used 1%)
- 1 cup of fresh strawberries, diced
- 1 overripe banana
- 1 tsp. lemon juice
- 3/4 cup of crushed shortbread cookies
- 1 cup of strawberry jam
Smash the banana in a bowl with a fork until you form a, well, a goo. Add the lemon juice to the banana goo.
Whisk the eggs until they are light and fluffy. Slowly add in the sugar and continue whisking until everything is completely combined. Add the whipping cream, and milk, and continue to whisk. Stir in the banana mixture.
Pour the mixture into prepared ice cream maker and follow your machine’s instructions.
Once the ice cream is close to being ready, add the diced strawberries and gradually add the jam one tbsp. at a time into the vortex of delight. Next up, 1/2 cup of crushed shortbread cookies.
Transfer the ice cream to a 1 quart freezer safe container (I got approx. 1 3/4 quarts out of this batch, but I guess anything can happen). Keep it in the freezer for about an hour before serving.