Rosemary Strawberry Banana Ice Cream

July 26th, 2014 12:10 pm by mad mags

2014-07-08 - Strawberry Rosemary Ice Cream - 0007 [flickr]

This recipe came about because I needed to use up some ripening strawberries stat, and I wanted to try something other than plain old strawberry-banana spotify auf iphone herunterladen. The rosemary certainly makes for an interested addition – it gives the ice cream more of a savory feel – but I’m not sure it’s my absolute favorite wieder lila kostenlos herunterladen. I guess I’m just more of a strawberry shortcake kind of girl, you know?

2014-07-08 - Strawberry Rosemary Ice Cream - 0001 [flickr]

Strawberry Rosemary Banana Ice Cream

(Makes just under one quart of ice cream.)


3 cups strawberries, diced
1/4 cup sugar
1 tablespoon lemon juice

3-4 overripe bananas, peeled, sliced and frozen
1/2 teaspoon dried rosemary (or several sprigs fresh rosemary) + extra to taste
sugar to taste (optional)
a splash of non-dairy milk or creamer, if needed


1 millimeter paper download excel. To make the strawberries: Combine the strawberries, sugar, and lemon juice in a medium saucepan. Bring to a boil on medium heat and then simmer on low until most of the juices have cooked away. Cover and chill in the fridge for several hours or more.

2. To make the ice cream: Place the bananas and chilled strawberry mix 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.

3. 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.

4. Add the rosemary and pulse until blended. Sample the batter and add extra rosemary to taste.

5. 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).

2014-07-08 - Strawberry Rosemary Ice Cream - 0009 [flickr]

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