Blueberry-Banana Ice Cream – a delicious recipe with bananas, light agave, unsweetened almond milk, frozen blueberries. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Peel and slice bananas and place in a gallon-size ziplock bag. Squeeze out air. Place flat in freezer and freeze until firm, at least 6 hours and up to overnight.
2
In a food processor, puree bananas, 2 Tbsp. agave and 1/4 cup almond milk, scraping sides of bowl, until smooth, 2 to 4 minutes. Spread ice cream in an 8-inch square freezer-safe container, cover and place in freezer.
3
Clean out food processor bowl. Add blueberries and remaining 2 Tbsp. agave and 1/4 cup almond milk and process until smooth, about 1 minute.
4
Remove banana ice cream from freezer and dollop with blueberry mixture. Using a rubber spatula, gently swirl together. Cover and freeze until slightly firm, about 30 minutes. Serve immediately, or store in freezer in an airtight container for up to 3 days. Let soften slightly before scooping.
284
kcal
Calories
15
g
Fat
35
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 4 ingredients. The key ingredients include: 4 ripe bananas, 1/4 cup light agave nectar, 1/2 cup unsweetened almond milk, 1 cup frozen blueberries.
Yes, Blueberry-Banana Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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