Blueberry Banana Ice Cream
Makes about 2 pints
Summer brings with it the inevitable craving for ice cream. And while there is a wide variety of utterly scrumptious dairy-free, vegan brands to satisfy every palate, ones that don't carry the heavy load of fat and cholesterol, I'm hard-pressed to encourage anyone to over-indulge. Ben & Jerry's, So Delicious, and Oatly are some of my favorite brands. Left to my own devices, I can polish off a pint while putting away the groceries. I know, I'm weak, which is why this Blueberry Banana Ice Cream saves the day.
More of an idea than a recipe, it's too easy and too delicious not to make. The idea is that potassium-rich bananas can easily replace dairy to create a frozen, creamy base for all of your favorite mix-ins. Add cacao or cocoa powder for a chocolate version. What about a heaping spoonful of peanut butter and a splash of vanilla? Not to mention all the varieties of frozen fruit you can swap in and out (think mango, strawberries, cherries, peaches, and pineapple). And it's the perfect healthy remedy for children who scream for ice cream!
How to Make It
Start by peeling and slicing 2 or 3 very ripe bananas. Put the pieces in a sealed container or zip-top bag and freeze for several hours or overnight.
Put the pieces into a food processor (I feel it works better than a blender). Add a cup or so of frozen blueberries. Blend until smooth. Bam. You're done! Serve immediately for a soft-serve experience or transfer to containers and freeze then scoop it out for a cold treat anytime. Perfect for cones or cups.
So if you have the undeniable warm-weather craving for ice cream like I do, you know that only something smooth, sweet, luscious, and cold can satisfy you. This is my solution: maybe it will be yours, too.
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