Very berry "ice cream"
This Very Berry 'Ice Cream' combines bananas, strawberries, raspberries, and blueberries for a refreshing, vegan treat. Blended creamily with soy milk and apple juice, it's perfect for summer days or a light dessert.
Cook time 0 min
Prep time 10 min
Ingredients:
2 bananas1 cup frozen strawberries
1 cup raspberries
1 cup frozen blueberries
1/2 cup soy milk
2 tbsp apple juice
Indulge in a delightful and refreshing treat with this Very Berry 'Ice Cream'. Perfect for hot summer days or as a guilt-free dessert, this vegan-friendly recipe combines the vibrant flavors of bananas, strawberries, raspberries, and blueberries. Not only is it delicious, but it also packs a nutritious punch with a blend of fruits and a splash of soy milk and apple juice. Let's dive into the recipe!
Instructions:
- In a high-speed blender or food processor, add the frozen banana slices, frozen strawberries, raspberries, and frozen blueberries.
- Pour in the soy milk and apple juice.
3. Blend Until Smooth:
- Begin blending the mixture on a low setting, gradually increasing the speed as the ingredients start to combine.
- Stop and scrape down the sides of the blender or food processor as necessary to ensure even mixing.
- Blend until smooth and creamy. This may take a few minutes depending on the power of your blender or food processor.
- If the mixture is too thick, you can add a little more soy milk, one tablespoon at a time, until you reach your desired consistency.
- If the mixture is too thin, you can add a few more frozen fruit pieces to thicken it up.
- Once the mixture is smooth and creamy, transfer the very berry "ice cream" into serving bowls.
- Enjoy immediately for a soft-serve consistency.
- If you prefer a firmer texture, you can transfer the mixture into an airtight container and freeze for an additional 1-2 hours.
- Before serving, let it sit at room temperature for about 5-10 minutes to soften slightly for easier scooping.
Voila! You've just made a delectable batch of Very Berry 'Ice Cream'. This recipe is not only simple and quick to prepare but also brimming with fruity goodness. Whether you're catering to dietary restrictions or simply seeking a healthier dessert option, this 'ice cream' is sure to satisfy your cravings. Enjoy your homemade, guilt-free treat!
Very berry "ice cream" FAQ:
The bananas should be frozen for at least 2 hours or until solid. This step is crucial for achieving the right texture in your ice cream.
If the mixture is too thick, you can add more soy milk, one tablespoon at a time, until you reach your desired consistency.
While frozen fruit is recommended for a creamy texture, you can use fresh fruit. However, you may need to add ice to achieve the right consistency.
Store any leftover ice cream in an airtight container in the freezer. It can be kept for up to one week. Before serving, let it sit at room temperature for 5-10 minutes to soften.
Yes, you can use other plant-based milks such as almond milk, coconut milk, or oat milk as substitutes for soy milk.
Cooking Tips:
- Ensure that your bananas are ripe for natural sweetness and a creamy texture.
- Pre-freeze your bananas for an extra frosty and smooth consistency.
- Blend the ingredients in short bursts to avoid overheating your blender.
- If you prefer a softer ice cream, let it sit at room temperature for a few minutes before serving.
- Feel free to experiment with other frozen fruits or add-ins like chia seeds or a dash of vanilla extract for extra flavor.
Nutrition Facts
8 ServingsCalories 70kcal
Protein 1.34g
Carbohydrates 16g
Fiber 3.64g
Sugar 9g
Fat 0.77g
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