Vegan Blueberry Ice Cream in Cantaloupe
This vegan blueberry ice cream, made with almond milk, and served in a cantaloupe bowl is a delicious and healthy snack or dessert. This recipe is often called "nice cream" - if you’ve never heard of that, it's basically an ice cream like treat that is dairy-free and vegan. The base, as it is in this recipe, is usually frozen bananas.
What Makes this Vegan Dessert Recipe Great
Nice cream is perfect for people who are lactose intolerant (*raises hand), vegan, or who are looking for a less sugary alternative to regular ice cream. I’ve tried lots of lactose-free ice creams – they taste like watered down sadness. And while you need to like bananas to like this nice cream recipe, I think you’ll find it really hits to the creamy + sweet combo in the same way ice cream does. This recipe is purposefully added-sugar-free, but if you want it to be sweeter, a drizzle of honey or agave would work.
Vegan Blueberry Ice Cream Ingredients
This recipe is super simple and only calls for a few ingredients! You’ll need:
3 very ripe bananas
1 cup unsweetened almond milk
2 cups blueberries
How to Make Vegan Ice Cream
Making this vegan blueberry ice cream only requires a few steps. It does need to spend some time in the freezer though, if you want an ice cream like consistency! Follow these instructions:
Blend the bananas, almond milk, and blueberries in a food processor or blender, till fully combined.
Spread the blueberry mixture evenly in a freezer safe container. Freeze for at least 3 hours, if you want a firmer consistency.
Halve the cantaloupe and scoop out the seeds. Scoop the ice cream into the cantaloupe bowls to serve.
*I used wild, frozen blueberries.