1 ripe banana, sliced
1 pint strawberries, washed, hulled, large berries quartered
1 5.4 oz. can coconut cream
- Spread the sliced bananas and strawberries on a sheet pan and freeze until hard, about 2 hours.
- Add the frozen fruit to the bowl of a food processor. Pulse until the fruit is crumbly. Add the coconut cream and pulse until combined and smooth, stopping to scrape the bowl as needed. If it still seems dry, add a little water or plant milk. You should end up with a nice creamy product.
- Serve immediately or you can store in the freezer for later.