Chocolate Strawberry Soft Serve

July 20th, 2012 11:31 am by Kelly Garbato

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Chocolate, strawberries, bananas, and more chocolate. What else is there to say?

Omit the chocolate chips and serve with fresh berries for a healthier treat.


Chocolate Strawberry Banana Ice Cream

(Makes about a quart of ice cream.)

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3-4 overripe bananas, peeled, sliced and frozen
1 1/2 cups diced strawberries, fresh or frozen and defrosted
3 tablespoons cocoa powder
1/4 cup chocolate chips (optional)
sugar to taste (optional)
a splash of non-dairy milk or creamer, if needed


1. Put the bananas in the food processor and pulse until smoothly blended. Most likely you’ll need to stir them by hand several times, as the frozen chunks tend to gather and become “stuck” on one side of the bowl. If necessary, add a splash of non-dairy milk or creamer to get things moving!

Alternately, you can allow the bananas to defrost on the counter top for 30 to 60 minutes beforehand, so that they’re easier to work with. Before putting them in the food processor, break them up into smaller chunks with a butter knife.

Note: Since introducing extra liquids (such as non-dairy milk) into the mix results in a slightly icier finished product, I prefer defrosting to non-dairy milk. If you’re in a hurry, pop the bananas in the microwave for 20 to 45 seconds instead.

2. If the bananas aren’t sweet enough for your taste (sometimes this happens if you freeze them before they’re sufficiently ripe), add a bit of sugar to taste. Any sugar works fine – white, brown, etc. – but I find that powdered sugar results in a smoother blend.

3. Add the strawberries, cocoa powder, and chocolate chips (optional) and process until mixed.

4. Transfer the ice cream to an airtight container. Enjoy immediately as soft serve, or pop the ice cream in the freezer for an hour+ for a firmer dessert. Store any leftovers in the freezer in an airtight container. If the frozen banana ice cream proves too hard to scoop, microwave it for ten seconds to help loosen it up (or let the container sit on the counter for ten to thirty minutes prior to eating, depending on room temp).

5. Serve with sprinkles, chocolate chips, extra berries – or even Cocoa Puffs! – to garnish. Bonus point: top with a ginormous, chocolate-covered strawberry for an especially decadent dessert!


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