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Blueberry-Banana Ice Cream

Health JULY 2014

  • Yield: Serves: 6
  • Prep time: 10 Minutes
  • Freeze: 6 Hours, 30 Minutes

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.

Nutritional Information

Amount per serving
  • Calories: 129
  • Fat: 0.0g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 1g
  • Carbohydrate: 34g
  • Fiber: 3g
  • Cholesterol: 0.0mg
  • Iron: 0.0mg
  • Sodium: 16mg
  • Calcium: 21mg
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Blueberry-Banana Ice Cream Recipe

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