Blueberry-Banana Ice Cream

blueberry-banana-ice-cream Recipe
Photo: Victor Prado

Yield:

Serves: 6

Recipe Time

Prep: 10 Minutes
Freeze: 6 Hours, 30 Minutes

Nutritional Information

Calories 129
Fat 0.0 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 1 g
Carbohydrate 34 g
Fiber 3 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 16 mg
Calcium 21 mg

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.

Vanessa Seder,

Health

July 2014