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Fruit-flavored ice cream dessert; may contain sugar and milk
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
100 g of Strawberry banana ice cream has 180 calories. It contains 29.5 g of carbs, 2.8 g of protein, 5.8 g of fat and 1.2 g of fiber. Its 0.3 µg of B12 covers 12% of the Daily Value. Its glycemic index is 58 (medium), so it raises blood sugar at a moderate pace.
Selected: 100 g
180
KCAL / 100G
Carbs
29.5g
· 11% DV
Protein
2.8g
· 6% DV
Fat
5.8g
· 7% DV
Fiber
1.2g
· 4% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 65% · Protein 6% · Fat 29%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 180 kcal | |
| Total fat | 5.8 g | 7% |
| Saturated fat | 3.5 g | 18% |
| Trans fat | 0.12 g | |
| Sodium | 52 mg | 2% |
| Total carbohydrate | 29.5 g | 11% |
| Fiber | 1.2 g | 4% |
| Protein | 2.8 g | 6% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 100 g | 180 kcal |
| 1 slice (thin) | 60 g | 108 kcal |
| 1 piece (small) | 75 g | 135 kcal |
| 100 g | 100 g | 180 kcal |
| 2 slice (thick) | 120 g | 216 kcal |
| 1 cup (medium) | 130 g | 234 kcal |
| 1 piece (large) | 150 g | 270 kcal |
| 1 serving (large) | 180 g | 324 kcal |
Calculated from 180 calories per 100 g.
Make strawberry banana ice cream by blending frozen strawberries and bananas until smooth. For a more traditional scoopable texture, blend in milk or cream, transfer the mixture to a covered container, and freeze it until firm.
Strawberry banana ice cream usually contains strawberries, bananas, milk or cream, and sugar. Homemade recipes can use ripe bananas for sweetness and need less added sugar; packaged versions vary, so their ingredient lists may differ.
Yes, you can make strawberry banana ice cream without an ice cream maker. Freeze the mixture in a covered container and stir it occasionally as it sets to break up ice crystals, or blend frozen fruit for a soft-serve-style result.
Yes, frozen strawberries and bananas work well for strawberry banana ice cream. Blend them in short bursts, adding a little milk only if needed to keep the blades moving. The result can be served soft or frozen until firmer.
Homemade strawberry banana ice cream can turn icy because fruit contains water that freezes into crystals. Stirring the mixture as it freezes helps limit those crystals; storing it in a tightly sealed container also protects its texture.
To keep strawberry banana ice cream creamy, blend the fruit thoroughly and avoid leaving the mixture exposed to air in the freezer. Stir it occasionally while it freezes, and let it soften briefly before scooping rather than repeatedly melting and refreezing it.
Yes, strawberry banana ice cream can be made without dairy. Frozen banana gives the blended fruit a creamy texture; if the mixture is too thick to blend, add a small splash of water or a plant-based drink.
It can, especially if you use more banana than strawberry or very ripe bananas. To bring out the strawberry flavor in strawberry banana ice cream, add the strawberries gradually and taste the mixture as you blend.
Homemade strawberry banana ice cream keeps in the freezer in a tightly sealed container. For the best flavor and texture, try to eat it within a few weeks, and do not refreeze it after it has fully thawed.
Strawberry banana ice cream can provide fruit, but it is still a dessert and may contain added sugar and cream. A homemade version with ripe fruit and less added sugar can be a lighter choice than a richer, heavily sweetened recipe.
Vitamins
B12
0.28µg · 12% DV
B2
0.12mg · 9% DV
B5
0.32mg · 6% DV
Biotin
1.8µg · 6% DV
Minerals
Phosphorus
78mg · 11% DV
Calcium
92mg · 9% DV
Copper
0.05mg · 6% DV
Potassium ⭐
185mg · 5% DV
Sodium
52mg · 2% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 180 calories in 100 g:
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Strawberry banana ice cream combines the sweet, fruity flavours of strawberries and bananas in a frozen dessert, commonly made with milk or cream and sugar. Recipes vary: homemade versions may use fresh or frozen fruit, while packaged varieties have their own formulations. The result is usually smooth and creamy, with the fruit adding a fragrant sweetness.
It is served in a bowl or cone as a dessert or warm-weather treat in many places. It is mainly a sweet, carbohydrate-rich dessert, with 180 calories per 100 g. For a lighter serving, choose a smaller scoop and pair it with fresh berries rather than adding syrup or other sweet toppings.
Low
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Low
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
3.5g
MONOUNSATURATED
1.6g
POLYUNSATURATED
0.22g
Omega 6:3 ratio 6:1
Above the ideal 4:1 (6:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.