Strawberry Ice Cream (草莓雪糕)

“As simple as you see. No egg yolk, no artificial flavoring. 就是看那么简单。无蛋,无人造味道。”

A healthier, less sweet dessert option. This is definitely one of the best ways to tackle the hot weather. Moreover, its making is just simple as what you can see in this recipe! Yes, just 2-step to my low-fat strawberry banana ice cream.


Yields 350g
1 punnet of fresh strawberries (250g)
3 medium ripe bananas
4 tablespoons of condensed milk
2 tablespoons of whipping cream

1盒 新鲜草莓 (250g)
3条 中等熟香蕉
4汤匙 炼奶
2汤匙 淡奶油

(1) Trim and cut strawberries. Peel and cut banana. Freeze for few hours or overnight.

(2) Blend the frozen cut fruits together with whipping cream and condense milk. Pour into container and freeze the soft ice cream until firm. Serve with toppings of your choice.



2 balls of my healthy ice cream counts about 160kcal. 两球自制雪糕约160卡路里。

Tips: For more healthy version, may replace whipping cream with yogurt.


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