Zero-Fat, Gluten & Dairy-Free Banana-Strawberry Ice Cream

A totally guilt-free ice cream!! There's no fat, no gluten, no dairy, in this delicious, pink indulgence. There are only two ingredients, bananas and strawberries, and there's no added sugar because ripe bananas are naturally sweet. I made this ice cream for my granddaughter Rocky, because her favorite color in ice cream is pink! And now she can eat as much ice cream as she wants.

(Freezing the fruits before processing makes it easier to process them into a creamy form -- processing them unfrozen makes for a very mushy mixture that will clog the blades of the processor.)

P.S. I also made a banana-avocado version, using 2 bananas and 2 avocados, and it was delicious. However, try to eat it soon after it's made because it doesn't take long for the nice green color to turn brownish, at least on the surface of the ice cream.

Ingredients:

2 bananas, very ripe and soft but not mushy

1 cup chopped ripe strawberries

Directions:

Peel the bananas and slice into half-inch coins. Put in the freezer for 2 to 3 hours. (The more ripe the bananas, the sweeter your ice cream will be.)

Remove the hulls from the strawberries, slice into segments, and try to remove as much of the white parts as possible. Try to use strawberries that are ripe and deep red in color. Put in freezer for 2 to 3 hours.

 Process the banana coins in a food processor until soft and creamy – hold on to your processor at the start because it might jump around when you turn it on. Alternate between processing and scraping the sides of the bowl, and redistributing the bananas until they start to come together and look creamy.

Add the frozen strawberries, and continue processing until the mixture becomes smooth and creamy. You’ll have a totally guilt-free, pink ice cream. Freeze before serving. Makes 2 cups.