If there’s something my kids like more than a big bowl of ice cream or a popsicle on a summer day, I have not yet discovered it. But we almost never buy ice cream from the grocery store (I can’t bear to look at the sugar content or the ingredient lists anymore) and my kids have never (no, never) eaten a popsicle that we didn’t make ourselves – and if they have, I absolutely don’t want to know about it.

So, it’s fair to say that my children are fairly deprived from regular enjoyment of their favorite things. The horror. But that all changed today. We are on summer vacation with stops in Peoria, IL, St. Louis, MO, Cincinnati, OH and the shores of Lake Michigan and we will not be relegated to the sidelines of ice cream eating any longer. This summer, we WILL make homemade ice cream!

So, in honor of National Ice Cream Day (third Sunday in July – yes, it’s a thing) we tackled our first homemade ice cream project this morning with the help of my mom and her Vitamix (Vitamix not necessary to accomplish fantastic results). It was nothing short of amazing and we’re really excited to try more ice cream making projects with the help of the KitchenAid ice cream maker attachment and Zoku’s new ice cream maker (more recipes and reviews to come, so stay tuned!).

For our first project, we kept things simple. Banana Strawberry Ice Cream, made in a food processor (or, if you’re fancy like my mom, you can use your Vitamix, but keep your batches small and be prepared to use your tamper liberally). A shout out to Skinny Mom, who inspired our first attempt with her decidedly more exacting version of this recipe. She really is the bomb for low sugar treats that kids and adults will love. This recipe yields about a quart of ice cream.

3-4 ripe bananas, sliced and frozen
Approx a quart of fresh strawberries, stemmed and frozen
2 tablespoons (ish) heavy cream

Put bananas and strawberries in your food processor (you may need to do this in batches). Blend until the fruit is broken up. This will look chunky and weird, but bear with us. Add the heavy cream slowly until everything starts to cream up and look like soft serve. Spoon everything into a freezer safe container and freeze for 8-10 hours until it hardens. Serve and enjoy!


Did you notice what I did there? NO SUGAR. When I tasted it, I almost didn’t expect it to be so sweet and yummy because even I am conditioned to believe that without sugar a sweet treat will somehow be lacking. But it isn’t. Trust me.

Serving Tip: While the ice cream is still in it’s “soft serve” phase, pack it tightly in silicone push up molds like these, throw them in the freezer for 8-10 hours and you’ll have an amazing ice cream pop in no time.

Enjoy this fabulous ice cream every day of the year. It’s not just for summertime, you know.


mollie bio
Mollie Michel is a South Philly resident and a Philadelphia public school parent. A recovering non-profit professional, Mollie is also an experienced birth doula, Certified Lactation Counselor, and the mom of two awesome girls and a sweet pit bull named Princess Cleopatra. In her spare time, she is usually trying to figure out how Pinterest works, training for a(nother) half-marathon with her dog at her side, or simply trying to keep up with her increasingly wily daughters.