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Cut the ripe banana into large chunks and halve the strawberries. Place them into a freezer-safe container and freeze.
Add the coconut cream into one well of an ice cube tray. If you don’t have one, line a small glass jar with plastic wrap and pour the cream in there. Freeze.
When ready to enjoy, add all ingredients to a food processor. Process until smooth. You can now enjoy it as soft-serve. Freeze for an additional 3–5 hours if you want a truer ice cream texture.