Very berry ice cream
Very Berry Ice Cream combines the natural sweetness of bananas with a blend of frozen strawberries, blueberries, and raspberries for a refreshing, vegan-friendly dessert. Using simple ingredients, this ice cream can be made quickly in a blender and served immediately or frozen for later enjoyment.
Cook time 0 min
Prep time 10 min
Ingredients:
2 bananas1.50 cups frozen strawberries
1 cup blueberries
1 cup raspberries
2 oz apple juice
1/2 cup soy milk
Very Berry Ice Cream is a delightful and healthy treat that combines the natural sweetness of various berries with the creamy texture of bananas. This dessert is perfect for those looking to satisfy their sweet tooth with a nutritious option that’s also vegan-friendly. With just a few simple ingredients, you can create this refreshing ice cream in the comfort of your own kitchen.
Instructions:
- Ensure that the bananas are peeled, chopped, and frozen in advance.
- If using fresh blueberries and raspberries, wash and pat them dry before use.
- Gather all the frozen and fresh fruits, apple juice, and soy milk.
3. Blend:
- In a high-speed blender or food processor, combine the frozen bananas, frozen strawberries, blueberries, and raspberries.
- Pour in the apple juice and soy milk.
- Start the blender on a low setting to break up the fruits, then increase to high until you achieve a smooth and creamy consistency. This may take about 2-3 minutes.
- Stop periodically to scrape down the sides as needed to ensure everything is well blended.
- If the mixture is too thick, you can add a bit more soy milk or apple juice, a tablespoon at a time, until you reach your desired consistency.
- If it's too thin, you can add a few more frozen strawberries or a half-frozen banana.
- For a soft-serve texture, serve the ice cream immediately.
- If you prefer a firmer ice cream, transfer the mixture to an airtight container and freeze for about 1-2 hours. Stir every 30 minutes to help it freeze evenly.
- Scoop into bowls or cones, and enjoy!
- You can top with fresh berries, a drizzle of berry sauce, or some granola for added texture and flavor.
- Store any leftovers in an airtight container in the freezer. Allow it to thaw for about 10-15 minutes before serving to soften slightly.
And there you have it – a delicious and nutritious Very Berry Ice Cream that's perfect for any occasion. Enjoy this vibrant and fruity treat as a dessert or a snack. It’s a wonderful way to cool down on a hot day, and it’s so good you won’t believe it’s actually healthy!
Very berry ice cream FAQ:
Store any leftovers in an airtight container in the freezer. To serve later, let it thaw for about 10-15 minutes before scooping to soften slightly.
You can substitute soy milk with any non-dairy milk like almond milk, coconut milk, or oat milk. If you need a dairy option, regular milk or cream can also be used.
If the mixture is too thick, add a bit more soy milk or apple juice, a tablespoon at a time, until you achieve the desired consistency. Alternatively, blending in a few more frozen strawberries can help.
Blend the ingredients on high for about 2-3 minutes, stopping periodically to scrape down the sides, until you achieve a smooth and creamy consistency.
Yes, you can use fresh strawberries, but you may need to add ice or freeze the mixture for a firmer texture, as frozen fruits help achieve the creamy consistency of ice cream.
Cooking Tips:
- For a smoother consistency, make sure to blend the bananas first until creamy before adding the other fruits.
- If you prefer a firmer ice cream, place the mixture in a freezer-safe container and freeze for an additional 1-2 hours after blending.
- Feel free to adjust the sweetness by adding a bit of honey or maple syrup if desired.
- To make the ice cream even more nutritious, you can add a handful of spinach or kale without significantly altering the taste.
- Serve immediately for a soft-serve texture or freeze longer for a traditional ice cream consistency.
Nutrition Facts
8 ServingsCalories 77kcal
Protein 1.40g
Carbohydrates 16g
Fiber 3.58g
Sugar 10g
Fat 0.71g
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