There is only one pro of removing my wisdom teeth: being allowed to eat my fill of ice-cream for two days straight.
I don’t know about you, but I personally feel an endless love for ice-cream. It is a partner, a trusty friend… who better that ice-cream can comfort us after a really bad day at work? No one!
Last year I showed you the recipe of a machine-less homemade cookie ice-cream but today I want to show you another recipe which is even easier to make and definitely lighter: a strawberry ice-cream, dairy-free and fat-free.
I’m sure you’ll love this recipe as much as I do because of its simplicity, lightness and because of the magic in making ice-cream at home!
The only ingredients are strawberries, bananas and stevia syrup for sweetness (you can omit it if you buy good quality fruit which is juicy and sweet).
This recipe is a must if you are vegan, lactose intolerant or on a diet but also if you particularly like fruity ice-cream.
Strawberries can be substituted with other fruit, like blueberries, raspberries or peach for example – just remember to keep bananas, since they’re the ones that give it the creaminess.
I leave you to the recipe, let me know if you try it!
Squeeze the half lemon.
Cut the bananas and the strawberries in small pieces.
Add the lemon juice and mix.
Pour the fruit in a food freezer bag and put it in the freezer until it is completely frozen (4-5 hours).
Take a mixer and put the fruit in it. If the fruit has frozen into a single block, cut it in small pieces with your hands or a knife.
Turn the mixer on until you obtain a creamy consistency. I personally left it on for few seconds, then I used a spoon to move the bigger pieces, then I let it blend again for a few seconds. I repeated this process until the fruit was completely pureed.
Add the Agave syrup. Mix for 5 seconds
Transfer into a freezer container to set for 2-3 hours until you have the consistency you prefer.