Blackberry-banana ice cream is a creamy, refreshing, and guilt-free frozen treat that’s bursting with fruity flavor. Made with just a few natural ingredients, this homemade ice cream is dairy-free, vegan-friendly, and incredibly easy to prepare. Perfect for hot summer days or any time you crave a healthy dessert, this recipe is as delicious as it is nutritious.
Why You’ll Love This Recipe
- Healthy and Guilt-Free: Made with wholesome fruits and no refined sugar.
- Quick and Easy: Ready in minutes with minimal prep.
- No Ice Cream Maker Needed: A food processor or blender does the job.
- Customizable: Adjust flavors and add toppings to suit your taste.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Ripe bananas, frozen
- Blackberries, fresh or frozen
- Unsweetened almond milk (or your preferred milk)
- Optional: honey, maple syrup, or agave for added sweetness
- Optional toppings: fresh blackberries, shredded coconut, or granola
Directions
- Prepare the Fruit: Peel and slice ripe bananas, then freeze them for at least 4 hours or overnight. If using fresh blackberries, freeze them as well.
- Blend the Base: In a food processor or high-powered blender, combine the frozen bananas, blackberries, and a splash of almond milk. Blend until smooth and creamy, scraping down the sides as needed.
- Adjust Sweetness: Taste the mixture and add honey or maple syrup if desired. Blend again to incorporate.
- Serve or Freeze: Serve immediately for a soft-serve texture, or transfer to a freezer-safe container and freeze for 1-2 hours for a firmer consistency.
- Add Toppings: Garnish with fresh blackberries, shredded coconut, or granola before serving.
Servings and Timing
- Servings: Serves 4
- Prep Time: 5 minutes
- Freezing Time: 4 hours (for bananas)
- Total Time: 10 minutes (excluding initial freezing time)
Variations
- Berry Blend: Mix in other berries like raspberries, strawberries, or blueberries for a mixed berry flavor.
- Creamier Texture: Add a tablespoon of almond butter or Greek yogurt for extra creaminess.
- Chocolate Twist: Blend in a tablespoon of cocoa powder or sprinkle with dark chocolate chips.
- Citrus Zing: Add a splash of lemon juice for a tangy flavor boost.
Storage/Reheating
- Storage: Store in a freezer-safe container for up to 1 week. Cover with plastic wrap or parchment paper before sealing the lid to prevent ice crystals.
- Reheating: Let the ice cream sit at room temperature for 5-10 minutes to soften before scooping.
FAQs
1. Can I use fresh bananas instead of frozen?
No, frozen bananas are essential for achieving the creamy, ice cream-like texture.
2. What if I don’t have almond milk?
You can use any milk, such as oat milk, coconut milk, or regular dairy milk.
3. How can I make this sweeter without added sugar?
Use very ripe bananas, as they’re naturally sweeter.
4. Can I use frozen blackberries directly?
Yes, frozen blackberries work perfectly and enhance the texture.
5. Do I need a food processor?
A high-powered blender works just as well; you may need to add a bit more liquid to blend smoothly.
6. Can I add protein powder?
Yes, mix in a scoop of your favorite protein powder for a post-workout treat.
7. Is this recipe vegan?
Yes, as long as you use a plant-based milk and avoid honey.
8. How do I prevent the ice cream from becoming too icy?
Blend thoroughly and ensure the bananas and blackberries are fully frozen before starting.
9. Can I make this ahead of time?
Yes, but freeze it in a container and allow it to soften slightly before serving.
10. What pairs well with this ice cream?
Serve it with fresh berries, a drizzle of chocolate sauce, or a sprinkle of granola for added crunch.
Conclusion
Blackberry-banana ice cream is a healthy, refreshing dessert that’s easy to make and full of vibrant flavor. Perfect for satisfying your sweet tooth without the guilt, this creamy treat can be customized to suit your cravings. Whip up a batch today and enjoy a naturally delicious frozen delight!
Print
Blackberry-Banana Ice Cream
- Prep Time: 5 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 5 minutes
- Yield: 2–3 servings 1x
- Category: Dessert
- Method: Blending
- Cuisine: Healthy Treats
Description
This Blackberry-Banana Ice Cream is a creamy, fruity, and refreshing dessert made with just a few simple ingredients. Naturally sweetened and dairy-free, it’s a healthy alternative to traditional ice cream that’s perfect for hot summer days or a guilt-free treat anytime!
Ingredients
- 2 ripe bananas, sliced and frozen
- 1 cup (150 g) blackberries, fresh or frozen
- 1/4 cup (60 ml) coconut milk or almond milk (optional, for creaminess)
- 1–2 tablespoons honey, maple syrup, or agave nectar (optional, for added sweetness)
- 1/2 teaspoon vanilla extract (optional)
For Topping (Optional):
- Fresh blackberries
- Shredded coconut
- Chopped nuts or granola
Instructions
Prepare the Ingredients:
- Freeze the Bananas:
- Slice the bananas into coins and freeze them in a single layer on a parchment-lined baking sheet for at least 2 hours, or until completely frozen.
- Prepare the Blackberries:
- If using fresh blackberries, wash and dry them thoroughly. If using frozen blackberries, no additional prep is needed.
Blend the Ice Cream:
- Combine Ingredients:
- In a high-speed blender or food processor, add the frozen banana slices, blackberries, coconut milk (if using), honey (if desired), and vanilla extract.
- Blend:
- Blend on high, stopping to scrape down the sides as needed, until the mixture is smooth and creamy. If the mixture is too thick, add a splash of coconut or almond milk to help it blend.
Freeze and Serve:
- Optional Freezing for Firmer Texture:
- For a soft-serve texture, serve immediately. For a firmer ice cream, transfer the mixture to a freezer-safe container and freeze for 1–2 hours before scooping.
- Serve:
- Scoop the ice cream into bowls or cones. Top with fresh blackberries, shredded coconut, or your favorite toppings.
Notes
- Add Protein: Blend in a scoop of vanilla or berry-flavored protein powder for a post-workout treat.
- Make It Creamier: Add 1/4 cup Greek yogurt or a dollop of cream cheese for a richer texture.
- Storage: Store leftovers in an airtight container in the freezer for up to 1 week. Let it sit at room temperature for a few minutes before scooping.