Strawberry-Banana Ice Cream on September 6, 2016 Bananas have a natural creaminess that makes a tasty frozen “dessert” when whipped up in a food processor or blender. The strawberries give this frozen banana ice cream an extra added boost of sweetness, but feel free to swap the strawberries for blueberries, mangoes, or whatever fresh or frozen fruit you have on hand. You will be truly amazed at how simple this is to make and how naturally delicious this tastes! | Makes 1¼ to 1⅔ Cups Excellent source for toddlers of ber and vitamin C. Good source for toddlers of protein, folate, and potassium. Prep time: 10 minutes Ingredients 2 large ripe bananas, diced and frozen ½ cup frozen strawberries, or substitute with your child’s favorite fruit 2 tablespoons heavy cream (optional) 2 tablespoons peanut butter (optional) Directions Pour the frozen bananas and strawberries into a blender or food processor. Blend until smooth and creamy. This will take a few minutes. Scrape down the sides and bottom of the bowl so all of the pieces of banana are blended. Blend in the optional heavy cream and peanut butter. Serve immediately. Freeze for up to 1 month. When ready to serve, blend to restore the creamy consistency. Note: To add calories, add 2 tablespoons of heavy cream for an additional 52 calories, 0.3 grams of protein, and 5.5 grams of fat per serving, or add 2 tablespoons peanut butter for an additional 100 calories, 3.5 grams of protein, and 8.0 grams of fat per serving. Even though we like frozen bananas for its creaminess, to make this recipe even easier, feel free to experiment and blend your favorite bag of frozen fruit in a food processor to achieve similar results.