Homemade Sugar-Free Strawberry Banana Ice Cream

Peel the bananas and slice them into thin rounds, then let them sit in the freezer with the strawberries for at least 4 hours until completely frozen.

Take the completely frozen banana slices and strawberries out of the freezer and let them sit at room temperature for approximately 5 minutes to soften slightly. This process will allow the food processor to blend the ingredients more easily.

Place the slightly softened fruits into a powerful blender or food processor. Add cold strained yogurt, cold milk, and a pinch of sea salt, which is our chef's flavor recommendation. Sea salt will enhance the depth of flavor in the ice cream by bringing out the natural sugar components and aromas within the fruits.

Blend all the ingredients on high speed for approximately 2-3 minutes until they reach a smooth, silky, and creamy consistency. Occasionally stop the blender and use a spatula to scrape the fruits sticking to the sides downward to obtain a homogeneous mixture.

If you have an ice cream maker, transfer this smooth mixture into the ice cream maker and allow it to reach the desired consistency for approximately 15-20 minutes according to the machine's mixing instructions.

If you do not have an ice cream maker, transfer the mixture to a shallow, lidded freezer container. Place it in the deep freezer and remove it every 30 minutes to mix vigorously from the edges toward the center using a fork or mixer. Repeat this process 3-4 times to prevent ice crystals from forming in the ice cream.

Serve your sugar-free ice cream immediately by portioning it into bowls with an ice cream scoop once it has reached a firm, scoopable consistency.