Health

Blueberry-Banana Ice Cream

blueberry-banana-ice-cream Photo: Victor Prado

Ingredients

  • 4 ripe bananas
  • 1/4 cup light agave nectar
  • 1/2 cup unsweetened almond milk
  • 1 cup frozen blueberries

Preparation


1. Peel and slice bananas and place in a gallon-size ziplock bag. Squeeze out air. Place flat in freezer and freeze until firm, at least 6 hours and up to overnight.

2. In a food processor, puree bananas, 2 Tbsp. agave and 1/4 cup almond milk, scraping sides of bowl, until smooth, 2 to 4 minutes. Spread ice cream in an 8-inch square freezer-safe container, cover and place in freezer.

3. Clean out food processor bowl. Add blueberries and remaining 2 Tbsp. agave and 1/4 cup almond milk and process until smooth, about 1 minute.

4. Remove banana ice cream from freezer and dollop with blueberry mixture. Using a rubber spatula, gently swirl together. Cover and freeze until slightly firm, about 30 minutes. Serve immediately, or store in freezer in an airtight container for up to 3 days. Let soften slightly before scooping.


  • Prep Time:
  • Total Time:
  • Yield: Serves: 6

Nutritional Information

Calories per serving: 129
Fat per serving: 0.0g
Saturated fat per serving: 0.0g
Monounsaturated fat per serving: 0.0g
Polyunsaturated fat per serving: 0.0g
Protein per serving: 1g
Carbohydrate per serving: 34g
Fiber per serving: 3g
Cholesterol per serving: 0.0mg
Iron per serving: 0.0mg
Sodium per serving: 16mg
Calcium per serving: 21mg

Good to Know

This recipe works with other berries as well. Besides blueberries, you can also swap in 1 cup of raspberries or strawberries.