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Blueberry-Banana Ice Cream

Photo: Victor Prado
Prep time 10 mins
Freeze time 6 hrs, 30 mins
Yield Serves: 6

Ingredients

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

Nutrition 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

How to Make It

  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.