This is hands-down the easiest ice cream recipe ever. Everything goes into the blender together and gets pureed for a minute or two, and that’s pretty much it.
Best of all, it tastes divine!!! It’s oh-so-creamy. It’s luscious. It’s fresh. And it’s perfect after an afternoon of swimming!
It’s even wonderful before it freezes…makes a great smoothie! 
And even when it’s only partially frozen, it’s so scrumptious that it’s hard to resist eating it before it’s completely frozen.
I tasted it an hour after I put it in the freezer, and it was already frozen in places, and let me tell you it was so incredibly delicious I didn’t want to put it back in the freezer to finish freezing. It’s that’s good! In fact, it’s so yummy that not only will I make this again, but I also plan to experiment and try some different flavors. Fun, fun, fun!!
This morning, it was hard as a rock, so before you serve it, just take it out of the freezer and set it on the counter for five to ten minutes so it’s easier to scoop.
Oh…and if you don’t always have frozen bananas in the freezer like I do (I freeze them when they get ripe), don’t worry. Just throw a few in your freezer so they’re there when you want to try this recipe.
Okay…are you ready to make some ice cream? Let’s do it! But first, let me grab that spoon
and eat a bite or two…or three or four…of my ice cream since I’m done taking pictures.
Easy Breezy Strawberry Banana Ice Cream (Made without an Ice Cream Maker)
Adapted from: Pam Anderson
