Sunday, September 4, 2011

Banana Blueberry Ice Cream

Who doesn't love ice cream? However, I don't love the prices of store-bought vegan ice cream which can be over $6 per pint! This is a healthy, no-sugar-added recipe that is best served slightly softened. Best of all, you just put all of the ingredients in a blender and you're done in less than 5 minutes. If you're feeling a little more indulgent, scoop it into balls to make Unfried Ice Cream. I also turned this into a smoothie by adding some vanilla protein powder and enough soy milk to make it a creamy texture.
Adapted from a recipe by Stephanie at Hope For Healing.

Servings: Six 1-cup servings
Total time: 5 minutes to prep, 5-6 hours to freeze


6 chopped banana pieces, frozen
1 can of chilled coconut milk
splash of lemon juice
1/3 cup of unsweetened soy milk
1 tsp ground cinnamon
dash of ground nutmeg
1 cup of frozen blueberries
Add all of the ingredients in a large 7+ cup blender. Be care when adding the coconut milk as the cream will have solidified on the top with more liquid underneath. Once everything is smooth, pour into a freezer-safe bowl and freeze until solid, approximately 5-6 hours. Let sit on the counter for 10-20 minutes before serving for best results.

I couldn't wait for it to unfreeze so I wasn't able to get rounded scoops but it was still yummy

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