Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Print Recipe
No ratings yet
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.
Prep Time
10
minutes
mins
Freezing Time
2
hours
hrs
Total Time
2
hours
hrs
10
minutes
mins
Course:
Dessert
Cuisine:
American
Keyword:
blueberry ice cream, nice cream, vegan ice cream
Servings:
4
servings
Author:
Katerina | Diethood
Equipment
High Powered Blender
Ice Cream Scoop
Ice Cream Containers
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