Blueberry Banana Ice Cream Recipes

BLUEBERRY BANANA ICE CREAM

Steps:

• Place banana pieces on a tray in a single layer and freeze overnight.
• Just before serving, place the frozen banana slices, frozen berries, and coconut milk or yogurt into a food processor and pulse until starting to break up. Scrape down the sides of the bowl and then blend on high until a smooth, creamy ice cream forms. You can add a touch more milk/yogurt to help it process better, but remember that the more liquid you add, the softer the end result will be.
• If desired, add a tablespoon of maple syrup and a squeeze of lemon for flavor brightener. Scoop into bowls and serve immediately. The ice cream doesn't refreeze well, but it's fast and easy to put together if you have the fruit pre-frozen, so making it fresh shouldn't be a problem.

BLUEBERRY BANANA MILKSHAKE

Steps:

• Place vanilla ice cream and milk in a blender and blend until smooth. Add blueberries, banana, sugar, and vanilla extract; blend until evenly mixed.

BLUEBERRY BANANA "ICE CREAM" (NICE CREAM)

Steps:

• Combine bananas and blueberries in a blender or food processor; puree, scraping down sides as needed, until smooth and creamy.
• Transfer to an airtight container.
• Cover and freeze.
• Let sit at room temperature 5 to 10 minutes before serving.

NUTRITARIAN BLUEBERRY BANANA ICE CREAM

Steps:

• Peel the bananas, break them into 1 1/2 inch pieces and freeze at least 12 hours. If you cut them instead of breaking them, the pieces will stick together.
• When ready to make the ice cream, separate the frozen banana pieces and place in the blender with the remaining ingredients.
• Blend all ingredients together in a high-powered blender or food processor until smooth and creamy, adding a little more milk if it is too thick. CAUTION: This recipe requires a high powered blender (like a Vitamix) or high powered food processor so it doesn't strain when you put in the frozen fruit.

BLUEBERRY ICE CREAM

Steps:

• In a large saucepan, combine the blueberries, sugar and water. Bring to a boil. Reduce heat; simmer, uncovered, until sugar is dissolved and berries are softened. Press mixture through a fine-mesh strainer into a bowl; discard pulp. Stir in cream. Cover and refrigerate overnight., Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. (Refrigerate any remaining mixture until ready to freeze.) Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze until firm, 2-4 hours. Repeat with any remaining ice cream mixture.