Wednesday, December 7, 2016

Banana Blackberry Ice Cream

  1. 3 frozen bananas, cut into 1 inch discs
  2. 6 oz. blackberries
  3. 1/2 cup unsweetened vanilla almond milk
  4. 2 tablespoons agave nectar (optional)
  5. source: the toasted pine nut 

Cut the bananas into 1 inch slices. You can either do this before or after you freeze them.

Place the bananas and blackberries in the blender or food processor along with the almond milk and agave (or favorite sweetener).

Blend for 30 seconds, then use a rubber spatula to scrape down the sides and chop things up a bit.

Process again for another 30 seconds and scrape/chop again with the spatula.
Continue this process until things are completely blended through.

At this point, this is more of a soft serve/smoothie situation that my kids LOVED!

But, if you want something more scoop-able, transfer the mixture to a bread pan, top with additional blackberries, and place in the freezer for at least 3 hours.

When you're ready to scoop it, let it sit on the counter for 5 - 10 minutes to soften it up a bit before you scoop.

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