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Bowl of pink berry ice cream with blueberries and mint in a clear bowl

Banana Berry Ice Cream

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  • Author: Mel Moule
  • Yield: 4 servings 1x


This recipe is plant-based, vegan, dairy-free and naturally sweet. This is an easy 5-minute prep for on-the-spot “nice” cream. 


  • 2 ripe bananas, cut into pieces or 1 cup frozen bananas
  • 2 cups frozen blueberries
  • ¼ cup coconut milk or natural plain yogurt
  • Maple syrup (optional)
  • Lemon juice (optional)


  1. Freeze the bananas overnight.
  2. Place frozen banana, blueberries, and coconut milk or yogurt in a food processor and pulse until it is chunky. Scrape sides of bowl, and then blend on high until smooth. 
  3. Add 1 tablespoon of maple syrup and squeeze of lemon juice for flavor, if using. 
  4. Sprinkle on dark chocolate chunks for an extra antioxidant boost. 
  5. Serve immediately.
  6. To store, place in an airtight covered dish and freeze.


  • Serving Size: 1/2 cup
  • Calories: 126
  • Sugar: 18
  • Fat: 0
  • Carbohydrates: 32
  • Protein: 1