Dessert of the Month: Frozen Blueberry and Banana “Ice Cream”

by in Amy's Whole Food Cooking, June 17, 2014

blueberry ice cream

When it comes to quick sweet treats to beat the heat, nothing is as fast and satisfying as a scoop of this all-fruit “ice cream.” It’s pretty amazing how frozen bananas develop a lusciously thick and smooth consistency after a minute in the food processor. There’s no need for a high-powdered blender to achieve impressive results — nor any need for cream or sugar. Try making this with frozen peaches, mangoes, raspberries or apricots in place of the blueberries. You can also flavor it with cinnamon, cardamom or orange zest. Just be sure to have spoons at the ready, as this cool treat melts fast. 

Frozen Blueberry and Banana “Ice Cream”

Serves 2

When the bananas are sliced prior to freezing, they create a super-thick consistency in less time, which prevents the mixture from thinning due to over-blending. If you only have whole frozen bananas, cut or break them into pieces before blending.

 

2 bananas, cut into ½ inch slices and frozen

1 cup frozen blueberries

1 teaspoon pure vanilla extract

¼ cup almond, coconut or soy milk

 

Add bananas, blueberries, vanilla and almond milk to a food processor. Blend until thick and creamy, scraping sides as necessary. Scoop into bowls and serve immediately.

 

Amy Chaplin is a chef and recipe developer in New York City. Her cookbook At Home in the Whole Food Kitchen will be available fall 2014. She blogs at Coconut & Quinoa.

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Comments (3)

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  3. vitamine says:

    Blueberry Ice Pops

    Ingredients:

    5 Cups fresh blueberries
    1/2 Cup sugar
    1 Tablespoon lemon juice (ideally freshly squeezed)

    Instructions:
    1. Add all ingredients, along with 1/2 cup cold water, to a blender. Puree until smooth. Place a fine-mesh sieve inside a large bowl and strain mixture through it. Use a rubber spatula to press down as much of the liquid as you can. Discard solids in sieve. You should have a about 3 cups of the blueberry mixture; add more water and stir a little if it’s less than that.
    2. Divide the blueberry mixture evenly among the ice pop molds or whatever else you’re using. Place wooden sticks in each mold and freeze for 3+ hours.
    3. When frozen, dip the bottom of molds in warm water for just 2-3 seconds to release.
    Blueberry syrup http://blueberriesshop.wordpress.com/

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