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
Units
Scale
- 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.