I served my ice cream as a soft serve, but I also froze it in an airtight container and it turned to the same consistency as the ice cream you knew/know and love/d as a non-vegan. I won’t lie; this ice cream is not as creamy as the dairy kind, or the soya or nut-based ice cream you can buy from health food stores, but the banana makes this more than just a sorbet. Not to mention, it cuts the calories by half. At least. So enjoy your ‘ice cream’ guiltlessly! You have my permission.
Low-Sugar Blackberry Ice Cream [Vegan]
Ingredients
- 2 cups frozen blackberries
- 2 frozen bananas, in chunks
- a few splashes of almond milk
Preparation
- In a blender or food processor, blend the frozen fruit with a little bit of almond milk, adding the milk little by little. Don’t add too much or you’ll just end up with a frozen smoothie; you want to add just a few splashes when necessary. Depending on the speed of your blender or food processor, this will take about five minutes. You may need to stir the ice cream mixture with a spoon between pulsing to make sure everything gets blended (unless you want chunks).
- Serve immediately as soft serve, or place in a container in the freezer for at least one hour before scooping it out.
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Blackberry
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About The Author
Clémence Moulaert
See My RecipesAfter turning vegan, I discovered a particular talent for baking delicious cruelty-free cakes and cookies. It was then that my friends named me ‘The Vegan Cookie Fairy,’ and my blog was born. I find happiness in preparing and eating food that is good for my body and soul.
Appears as though this could be diabetic friendlier than other ice creams, will have to share.
I havr a blackberry tree in my front yard. I made this very smoothie for breakfast this morning!
Banana, blueberry, date, made with coconut milk