It's that time of year again! Blueberries are fresh and in season and the days are getting warmer!
Today I’m showing you guys how to make a very easy and delicious, better-for-you Blueberry Banana Nice Cream.
Before we get started, I have some great tips for making your blueberries last longer. Check out the video below to get the most of your berries. HINT: You are going to want to use some vinegar!
Now, for the fun part: Making nice cream! That’s right, I said “nice cream” — It’s healthy, it’s better-for-you and it’s a frozen treat that the whole family will love. This dessert is a huge hit with my family and as soon as I make some, it’s gone!
Bonus, this recipe contains no refined sugar!! Instead, I use monkfruit which still creates a sweet and delicious flavor. Check out the video below for a step-by-step guide on how to make this recipe.
Camila's Blueberry Banana Nice Cream
Equipment
- High Power Blender
Ingredients
- 1 pint blueberries
- 3 bananas (not overly ripe)
- 2 tbsp water
- 2 tbsp monkfruit or organic sugar
- 1/2 tsp vanilla
- 1/2 -3/4 cup coconut milk step 3
- frozen banana slices
- 1/2 cup chilled blueberry sauce extra will be used totop the blueberry nice cream
- 1/2 - 3/4 cup coconut milk you may not need all of it
Instructions
- Peel and slice bananas not overly ripe bananasand lay slices on parchments covered sheet pan. Freeze for 4-6 hours.
- In a saucepan over medium heat combine the blueberries, water, sugar, and vanilla. Cook until blueberries begin to burst, about 8 minutes. Using a potato masher, gently mash the blueberries in the sauce mixture.
- Pour sauce mixture through a mesh strainer, using the back of a spoon to get as much liquid to pass through. Discard the blueberry skins in strainer and chill blueberry syrup in refrigerator. Youwill yield about ¾ of a cup of blueberry sauce.
- In a blender, add the frozen banana slices, 1/2 cup blueberry sauce and ½ cup coconut milk in your blender. Start on low and gradually increase speed. Depending on your blender, you might need to add more coconut milk, just a little at a time until the consistency looks like a frozen yogurt.
- Once blended, scoop mixture and spread evenly intoa loaf pan or a glass dish and freeze.
- Mix once an hour with large spoon for a couple of hours. If it freezes solid, remove from freezer, and let sit 15 minutes at room temperature before scooping.
- Serve immediately and top with extra blueberry syrup.
Make sure to serve this recipe right away, it’s much better when it’s fresh!
Enjoy!
— Camila
Making this recipe? Be sure to share it with us over on the WOT Instagram!
This article is sponsored by H-E-B.
