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Blueberry-Banana Ice Cream




Source of Recipe


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Blueberry-Banana Ice Cream

Myrecipes.com – e-mail
Vanessa Seder, Health - July 2014
Serves: 6
Prep: 10 Minutes - Freeze: 6 Hours, 30 Minutes

Ingredients:
4 ripe bananas
1/4 cup light agave nectar
1/2 cup unsweetened almond milk
1 cup frozen blueberries

Preparation:
1. Peel and slice bananas and place in a gallon-size ziplock bag. Squeeze out air. Place flat in freezer and freeze until firm, at least 6 hours and up to overnight.

2. In a food processor, puree bananas, 2 Tbsp. agave and 1/4 cup almond milk, scraping sides of bowl, until smooth, 2 to 4 minutes. Spread ice cream in an 8-inch square freezer-safe container, cover and place in freezer.

3. Clean out food processor bowl. Add blueberries and remaining 2 Tbsp. agave and 1/4 cup almond milk and process until smooth, about 1 minute.

4. Remove banana ice cream from freezer and dollop with blueberry mixture. Using a rubber spatula, gently swirl together. Cover and freeze until slightly firm, about 30 minutes. Serve immediately, or store in freezer in an airtight container for up to 3 days. Let soften slightly before scooping.

One serving equals: Calories 129; Fat 0.0 g (Satfat 0.0 g, Monofat 0.0 g, Polyfat 0.0 g); Protein 1 g; Carbohydrate 34 g; Fiber 3 g; Cholesterol 0.0 mg; Sodium 16 mg