Wondering how to make strawberry banana ice cream? It’s easy! With a food processor and a few simple ingredients, you can have homemade soft serve. Vegans, vegetarians and omnivores alike all love this delicious plant-based dessert. Believe it or not, this vegan ice cream has no added sugars!
- 2 cups frozen strawberries
- 2 medium bananas, frozen in chunks (overripe)
- ¼ cup unsweetened soymilk (plain or vanilla soy milk)
- 1 cup chopped rhubarb stems
- 1 tablespoon erythritol-based sweetener, granular
- Optional ice cream toppings: whipped cream, chocolate sauce, cherries, etc.
Chop the rhubarb into small pieces (½-inch to ¾-inch cubes). Peel the rhubarb first if it’s not pink and tender.
Put the rhubarb, soymilk, and sugar substitute in a small saucepan. Heat it on the stovetop over medium heat for about 10 minutes, stirring occasionally. The rhubarb should soften, and the sweetener should fully dissolve.
Let the rhubarb mixture chill in the fridge for 1 to 2 hours.
Chop the frozen strawberries and bananas into small pieces if they are large. The smaller you chop them, the easier they’ll blend into smooth ice cream.
Put the chilled rhubarb mixture, frozen strawberries and frozen bananas in a food processor. Blend until completely smooth — it will take several minutes. You will likely need to stop the processor a few times to scrape down the sides with a spatula.
Once it’s completely smooth, serve it right away. If it’s too soft, put it in a freezer-safe container and let it freeze for one to one and a half hours before serving. It should be easy to scoop at that point. If you let it freeze considerably longer, scooping gets harder.
Top your strawberry banana ice cream as desired and enjoy!