Hello! I am back from a bit of a break from blogging. A lot has been happening over here in my life. We moved out of our 2-bedroom apartment and into a house, had a second baby girl a month after closing, and currently I am home on my maternity leave super tired but super happy and enjoying baby snuggles while chasing my toddler around! It’s a crazy time but I wouldn’t have it any other way. I’ll probably do a post soon about life with our second baby.

Well, today I bring you a quick strawberry banana ice cream. I will be completely honest with you. Lately I’ve slacked on the cooking front with my toddler. I was so tired and so pregnant the past several months that home-cooked meals were pretty non-existent and ice cream dates on our nightly walks became a bit too routine. Ice cream all the time was getting to be a problem, to a point of my daughter knew the walking route led to Jeni’s Ice Cream… Now that we moved we don’t pass that ice cream shop every night so it’s gotten better. But she still loves ice cream, so here I am sharing a homemade healthy one that tastes amazing!

Dylan loves it. Proof in this photo right here.

I’ve been loving summer nights with her in our new home. After being cooped up in our apartment and now watching her run around in the backyard so free, it is the best feeling ever. She runs through the sprinkler and belly laughs in a way that makes time stop and worries go away.

Hope you enjoy this with your little ones! It’s dairy-free and sugar-free and great for the whole family.

Strawberry-Banana Ice Cream

• 4 ripe bananas, peeled, chunked and frozen

• 1 heaping cup of chopped strawberries (fresh or frozen work)

• 1 cup almond milk (or milk of choice)

• 1 tsp. pure vanilla extract

Directions:

1. Blend all of the ingredients in a high-speed blender until creamy.

2. Enjoy as soft-serve right away or freeze in a loaf pan for 1 hour or until hardened. If freeze overnight, let set for a few minutes to soften before scooping.