As promised, here is another spin on my banana ice cream obsession. This was good and completely nutritious. I can’t say one bad thing about the ingredients in this “ice cream.” I encourage you to use this on picky eaters that don’t like eating whole fruit, because unlike juice, it will give you the benefits of the antioxidants and fiber even though it’s not in its whole fruit form.
I also used blueberries that I had frozen from the 5 lbs of blueberries we picked back in July. I would highly recommend doing so because it’s such a refreshing bite of summer in the middle of a dreary, cold winter! If not, frozen from your local grocery store or fresh will work just fine.
Vanilla Blueberry “Ice Cream”
Serves: 1 pint (or four 1/2 cup servings)
4 ripe bananas, sliced and frozen
1 tsp. vanilla extract
1 cup frozen (or fresh) blueberries
- Slice bananas into 1/2 inch slices and place on a cookie sheet lined with parchment paper. Place in freezer for about an hour until bananas are frozen.
- Put sliced, frozen bananas into a food processor and blend until it becomes creamy. This will take a few minutes, and you’ll have to wipe the sides down with a spatula a few times. Be patient, it will get there!
- Once bananas are creamy, add vanilla extract and frozen blueberries to food processor. Mix another few minutes until blueberries are mostly broken up and well blended.
- Remove “ice cream” from the food processor and serve as soft serve or freeze for a later time.
Nutrition Facts (per 1/2 cup serving): 130 calories, 1g fat, 33g carbohydrate, 1g protein.