Vegan Blueberry Ice Cream (Nice Cream)
Satisfy a summertime ice cream craving with this quick and healthy vegan blueberry nice cream! This homemade ice cream recipe is dairy-free, made with only 2 ingredients.
Servings : 4 servings
Ingredients
- 4 firm ripe bananas, cut into chunks and frozen
- 1 cup blueberries
Instructions
- Combine frozen bananas and blueberries in a blender or food processor; puree, scraping down sides as needed, until smooth and creamy.
- Transfer the nice cream to an airtight container; cover and freeze.
- Let sit at room temperature for 5 to 10 minutes before serving.
- Keep nice cream in the freezer for up to 7 days.
Notes
- Freeze banana slices on a baking sheet.
- If blending is tough, let bananas thaw a bit first.
- For an "ice cream" feel, freeze the blended mix for 2 to 3 hours.
- Use a food processor or blender - both are fine, but blenders are faster.
- Try mixed berries instead of just blueberries.
- Add vegan chocolate chips or cacao nibs for a vegan twist.
- Top with granola for a smoothie bowl feel.
- Almond or peanut butter can be drizzled on top.
- Keep this Nice Cream in the freezer for 5 to 7 days.
Nutrition
Serving: 1 g | Calories: 126 kcal | Carbohydrates: 32 g | Protein: 1 g | Fat: 0 g | Saturated Fat: 0 g | Cholesterol: 0 mg | Sodium: 1 mg | Potassium: 450 mg | Fiber: 3 g | Sugar: 18 g | Vitamin A: 95 IU | Vitamin C: 13.9 mg | Calcium: 6 mg | Iron: 0.4 mg | Net Carbs: 29 g
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.