Ice cream is a yummy treat, all the better when it’s homemade. Plant-based Blueberry Banana Ice Dream contains no dairy or added sweetener, but, like our original nice cream, Banana Ice Dream, tastes and feels like actual ice cream. In addition to stepping up the flavor game, blueberries impart a pretty purple hue to this frozen treat.
The best bananas for nice cream are ripe, rather than overripe. Remove any black or brown spots before freezing.
In addition to measuring and pouring, children can pitch in by slicing bananas, or in the case very young helpers, by breaking the bananas into chunks by hand.
The bananas need to be frozen for only about three hours. Any longer than that might cause them to be so hard they become challenging to process.
Serve immediately for a soft-serve ice cream texture. For a hard-pack consistency pop the mixture back into the freezer and serve later. (If it becomes too hard to scoop, let it sit on the counter for a few minutes before serving.)
Bonus tip: The blueberry flavor really blossoms when left to refreeze overnight. I know, who wants to wait until tomorrow when the ice cream’s right here, right now, but it pays off to make enough to enjoy the next day.
- 4-5 ripe bananas
- 1 c frozen blueberries
- 1 tsp vanilla extract
Peel bananas and slice into 1-inch chunks, removing any bruises. Arrange banana pieces on a baking pan in a single layer and freeze for 3 hours.
Prepare a food processor with an S-blade. Add bananas and blueberries and secure the lid. Process the ingredients, periodically scraping down the sides of the bowl. When the frozen purée becomes smooth, add vanilla and pulse to combine.
Serve immediately or transfer to a container and freeze for later.