Strawberry Bannan Icecream

Strawberry Banana Ice Cream

Strawberry Banana Ice Cream

1 1/2 Cups Fresh Strawberries and banana (I used two banana and the rest strawberries)
3/4 Cup Almond Milk (Original recipe called for whole milk)
2/3 Cup granulated sugar
Pinch salt
1 1/2 Cups Heavy Cream (this can be substituted for other forms of milk if you wish)
1 1/2 Tsp pure vanilla extract

1- Put the banana's and the strawberries into the bowl of a food processor (or use a hand held blender, or magic bullet etc.) Pulse fruit until rough/finely chopped (depending on preference). Reserve in bwol.

2- In a Medium bowl, use a hand mixer on low speed or whisk to combine the milk, sugar, and salt until the sugar is dissolved. stir in the heavy cream and vanilla. Stir in reserved fruit  with all the juices. Cover and refrigerate 1 to 2 hours or overnight.

3 - Turn on the Ice cream maker, pour the mixture into the frozen freezer bowl and let mix until thickened, about 15 - 20 minutes. The Ice cream will have a soft creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in the freezer for about 2 hours. Remove from freezer about 15 min before serving. (I don't wait that long, I use my Ice cream scoop from Pampered Chef which makes it easy to scoop.