Description
This refreshing and creamy Vegan Blueberry Ice Cream is a healthy, dairy-free treat perfect for warm days. Made from ripe bananas, fresh blueberries, and almond milk, it offers natural sweetness and vibrant flavor without any added sugars or artificial ingredients. Served in cantaloupe bowls, this recipe combines fruit and dessert beautifully for a guilt-free indulgence.
Ingredients
Scale
Fruit & Dairy Alternatives
- 3 very ripe bananas
- 2 cups blueberries
- 1 cup unsweetened almond milk
- 2 cantaloupes (to serve as bowls)
Instructions
- Blend the base ingredients: Place the ripe bananas, unsweetened almond milk, and blueberries into a food processor or blender. Blend them until you achieve a smooth, fully combined mixture with no lumps remaining.
- Prepare for freezing: Pour the blended blueberry mixture evenly into a freezer-safe container, spreading it out to ensure even freezing.
- Freeze the mixture: Place the container in the freezer for at least 3 hours. Freezing longer will yield a firmer, scoopable ice cream consistency.
- Prepare cantaloupe bowls: While the ice cream freezes, cut the cantaloupes in half lengthwise and scoop out the seeds to create natural serving bowls.
- Serve: Once the ice cream is frozen, scoop it generously into the prepared cantaloupe halves and serve immediately for a delightful presentation and taste.
Notes
- This recipe is naturally sweetened by ripe bananas and blueberries, no added sugar needed.
- For a creamier texture, use almond milk that is full-fat or add a tablespoon of coconut cream.
- If you prefer a softer ice cream, reduce freezing time or allow the ice cream to sit at room temperature for a few minutes before scooping.
- This recipe is vegan, gluten-free, and dairy-free, suitable for many dietary restrictions.
- Serve immediately after scooping to enjoy the best texture and flavor.
