Strawberry Banana Blast

Peel the banana and slice it into chunks, then place the pieces in a single layer on a parchment-lined baking sheet or plate. Freeze the banana chunks for at least 2 hours or until completely solid.

Hull and halve the fresh strawberries if using, then arrange them on the same or a separate sheet and freeze alongside the banana for the same duration. If using frozen strawberries, allow them to remain frozen until ready to blend.

Measure out the lowfat milk and keep it chilled in the refrigerator until needed. Having cold milk ready will help maintain the frozen texture of the final dessert.

Add the frozen banana chunks and frozen strawberries to a high-powered blender or food processor. Pour in the lowfat milk, starting with a small amount to keep the mixture thick.

Add a handful of ice cubes to the blender to further chill and thicken the mixture. Blend on high speed for 60 to 90 seconds, pausing to scrape down the sides as needed, until the mixture is completely smooth and creamy.

Check the consistency and adjust by adding more ice for a thicker texture or a small splash of lowfat milk to loosen the blend if it is too stiff. Blend again briefly to incorporate.

Spoon the blended mixture into chilled serving bowls or cups immediately for a soft-serve style consistency. Alternatively, transfer to a freezer-safe container and freeze for an additional 30 to 60 minutes for a firmer gelato-like texture.

Serve the Strawberry Banana Blast immediately garnished with a fresh strawberry slice or banana chip if desired. Enjoy straight from the bowl or with a spoon as a frozen dessert.