As some one who lives in Southern California, I’m blessed with great weather year round. Another thing that comes with great weather is being able to eat banana ice cream whenever I want, and not worry about being cold while I eat it (most days at least). Banana ice-cream is the perfect snack/dessert, or you can make the recipe bigger and eat it for a meal. I’m obsessed with blueberries, so of course I had to add it to the recipe.
With this recipe, I also tried adding a powdered peanut butter. I don’t like nuts (they make me want to throw up) but I know how good they are for me. Therefore, I’m trying to bring them into my diet. I bought a chocolate peanut butter powder in hopes that the peanut taste won’t be as noticeable. I’ll update you on it after a few tries.
INGREDIENTS (Serves one):
2 bananas, frozen
1/4 cup frozen blueberries
1/4 cup almond milk
Toppings of choice (I used powdered peanut butter and strawberries)
In a blender, combine bananas, blueberries, and almond milk. BLEND BLEND BLEND. Depending on your blender, you may have to stop it and stir the mixture around, but thats normal. Once it reaches “ice cream” like consistency, pour into bowl, add your toppings, and enjoy! I usually split the bananas up (meaning I do one at a time) and add different fruits in to each mixture before I blend so I get a “sorbet” like result (recipe coming soon 😉 ), but if you want all blueberry, go for it!
TIP: If the mixture you get is so liquidly, which can happen depending on how much liquid you use, place in freezer for about 30 minutes. It will harden and form a better consistency.
Strawberry, Cinnamon, and Blueberry “ice cream” topped with strawberries & powdered peanut butter.
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