Note: This post contains an affiliate link. These are marked by an asterisk next to them. If you buy anything from using these links, I will receive an ambassador commission, which lets me keep this blog running. The price is not altered for you in any way.
As a Froothie Ambassador, I used my new Optimum VAC2 Air Vacuum Blender * to make this ice cream. It does need a very efficient blender to be able to pound frozen fruit together well, in a way that leaves us with creamy ice cream. Read my review, or find out how to get one for yourself here.
I’ve tried making ice cream like this several times, and once had a wee gadget that did the job, but broke very quickly. It just was not powerful enough to pulverise the frozen fruit on a regular basis. I’ve found that adding banana to any fruit, gives it the taste of ice cream, and sometimes a little avocado thrown in can help as well.
Raw Strawberry and Banana Ice Cream Recipe
- 350g Frozen Strawberries (optional – remove the green stems before freezing)
- 250g Frozen Banana (peel the banana, and slice before freezing)
- Optional – 4 drops of Madagascan Vanilla Essence
I use the Optimum VAC2 Air Vacuum Blender. This is a very simple recipe that needs very little preparation at all.
Mix the strawberries and bananas and add the optional vanilla essence if desired.
Add the fruit to the blender jug.
Do not choose a vacuum setting for this, as you will need to use the tamper tool to push the fruit down the jug while blending. Use the pulse function for 30 second increments, until you achieve the consistency you desire.
Add the ice cream to a bowl, or a tub for putting in the freezer. To use from the freezer, leave out for 10 – 30 minutes, then stir well to achieve the ice-cream texture.
Serve with chopped nuts, flaked almonds or chopped dates.
Find out more about the Optimum VAC2 Air Vacuum Blender on the Froothie website *