A light and easy blueberry ice cream recipe. This ice cream is no-churn, delicious, and just right for hot summer days.
I debated about posting this, because everyone kind of knows about making dairy free ice cream with bananas, right? We do it all the time, but there’s just something so neat about blending up frozen bananas and having them magically turn into ice cream. It never gets old, at least over here. It’s nice to be able to make it in a hurry, and it’s a great recipe to try if you don’t have an ice cream maker.
Last month, at the home school co-op we attend, there was a day in my son’s science class when they were learning about how to make ice cream. Since my son can’t have dairy, his teacher made banana ice cream for him, which I thought was a really nice gesture. It was the first time she’d tried it, and she was amazed at the creamy texture.
Our favorite way to enjoy banana ice cream is to add some cocoa powder and a little peanut butter, which turns it into super rich and decadent chocolate peanut butter ice cream – you can barely taste the banana when you do it that way! This recipe is similar, just without the peanut butter.
This time I wanted to do a fruit flavor, and we had lots of frozen blueberries in the house, so I made banana blueberry ice cream. It was very light and delicious, and I love the color – it’s a pretty shade of purple.
I have a decent blender, and even though it’s not a Vitamix, it works really well for blending frozen bananas. We like to have sliced bananas ready to go in our freezer at all times, and when we want to make ice cream, we just take them out and let them soften a tiny bit, maybe for five minutes or so, just so they are not rock hard.
This blueberry ice cream recipe is:
- light and refreshing
- full of fresh blueberry flavor
- healthy and dairy free!
- 1 cup frozen banana coins
- ¼ cup frozen blueberries
- 1 teaspoon sugar
- Remove the frozen fruit from the freezer, and let it sit for about five minutes, so it softens up a little bit.
- Put all three ingredients in the blender, and start to blend, using the pulse button. It will be difficult to blend at first, and you might have to shake the pitcher to redistribute the banana pieces so that it will keep blending.
- Blend until very thick and smooth.
- Scoop out and serve immediately.
- Makes one large serving, or two small servings.
Have you made banana ice cream in the blender before? What’s your favorite add-in?
Latest posts by Kelly Roenicke (see all)
- Gluten Free and Vegan Sugar Cookie Bars. - February 13, 2017
- Chocolate Valentine Cupcakes (Gluten Free, Vegan). - February 9, 2017
- Sweet and Spicy Barbecue Sauce. - February 6, 2017