Strawberry-Banana Yogurt Ice Cream

August 22nd, 2012 12:02 pm by Kelly Garbato

2012-08-07 - Strawberry Banana Yogurt IC - 0003

 

So this is a quirky little dessert that I threw together with some odds & ends: a few ounces of vanilla soy yogurt, left over from my froyo experiments (thus far unsuccessful, boo!); some rapidly decomposing strawberries; and what was left of my frozen banana stores. With a little help from my good friend cornstarch, the strawberries were cooked into a gelatinous sauce, which I chilled and then mixed with the bananas and yogurt in a food processor.

The immediate result was like a really thick smoothie or milkshake, most of which I downed immediately. (Hence the sad, scrappy photo. The remains of the day!) The leftovers froze nicely, creating a rich banana ice cream.

Strawberry-Banana Yogurt Ice Cream, we shall meet again. Oh yes, mark my words.

 

2012-08-29 - Strawberry Banana Yogurt - 0001 [flickr]

 

Strawberry-Banana Yogurt Ice Cream

2 cups fresh strawberries, diced
1 tablespoon brown sugar
2 teaspoons lemon juice
1/4 teaspoon cornstarch + extra if needed
6 ounces (3/4 cup) nondairy yogurt, plain or vanilla
1-2 bananas, peeled, sliced, and frozen
powdered sugar to taste

Directions

1. In a small saucepan, combine the strawberries, sugar, and lemon juice. Cook, uncovered on medium heat, stirring every few minutes, until the berries have broken down and the sauce is thick and almost jam-like (about 15-30 minutes). If necessary, add some cornstarch in 1/4 teaspoon increments to help thicken things up. (This works well if you’re in a hurry!) When done, transfer to an airtight container and let chill in the fridge for three hours or more.

2. When you’re ready to make the ice cream, combine the bananas, yogurt, and strawberry sauce in a food processor and pulse until well blended. If the ice cream isn’t sweet enough for you, add a little vegan sweetener (powdered sugar or similar) to taste.

3. Enjoy immediately as smoothie or milkshake, or transfer to an airtight container and store in the freezer for several hours for a firmer dessert.

 

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One Response to “Strawberry-Banana Yogurt Ice Cream”

  1. strawberry banana yogurt tofu ice cream shake thingie » V for Vegan: easyVegan.info Says:

    […] impromptu vegan milkshake I made by combining two scoops of Strawberry-Banana Yogurt Ice Cream with one scoop of Vanilla, I Scream ice cream (from The Tipsy Vegan; RIP Vegan MoFo VI!) and a few […]

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