Strawberry nice cream

Instructions

1. Peel bananas, cut into 2 cm slices and place in a single layer in a reusable snap-lock bag or container. Seal and freeze for about 3 hours, or until frozen solid.
2. Process frozen banana and strawberries in a large food processor, stopping occasionally to scrape down the side of processor bowl with a rubber spatula, until the mixture is smooth and creamy. Add vanilla and pulse to combine.
3. Serve immediately for soft-serve style, or for a firmer texture, transfer mixture to a container and freeze until ready to serve, then allow to soften for about 10 minutes at room temperature before scooping into bowls.