3 Ingredient Strawberry-Banana Smoothie Sherbet

Slice strawberries and bananas and place in food processor (I use my KitchenAid 7-cup processor) or blender and puree until smooth.

Add the coconut milk and puree once again.

Alternatively, if you do not want to have seeds in the finished product, puree the strawberries and push through a mesh sieve, and then add that back to the processor and add banana and coconut milk.

Place smoothie mixture into a bowl and chill in the fridge overnight. I made this the night before and let the flavours marinate in the fridge. The ripe bananas will sweeten the strawberries naturally and the coconut milk adds a hint of tropical flavour. If you don’t wish to wait overnight, chill at least an hour or two to let flavours release.

After chilling, place smoothie mixture into and ice cream maker (I use my KitchenAid ice cream attachment) and freeze according to the manufacture’s instructions, about 20 minutes.

You can eat it soft serve once it’s done, or freeze until hardened.

Makes about 5 cups.