Blueberry and Banana Ice Cream

23. August, 2009

Yum..I absolutely love this ice cream. When I first made it I made a large batch and put the leftover into the freezer and then completely forgot about it. Six months later I was digging deep into the depths of my freezer and I found the leftover ice cream. I was so happy I jumped up and down. That is how much I love this ice cream (and can't understand how I was able to forget it). Blueberries and bananas are a fantastic combination but one we don't see/use that often. This is the perfect ice cream for those with intolerance to dairy or eggs and the ice cream is vegan as well. It is also packed with antioxidants, iron, vitamin C and the bananas contain potassium which is vital for a healthy heart. The cashew nuts also provide health benefits for the heart because they contain oleic acid which can help lower the bad cholesterol. In short, this ice cream will not clog up your arteries but fill you with healthy fats, protein, calcium, fibre and lots of important vitamins and minerals. The ice cream is also very beautifully purple. Please note that it is best to soak the cashews in water for 24 hours before you make the ice cream.

Note that before making this recipe I recommend you soak the cashew nuts for 24 hours. However soaking them for a couple of hours is sufficient although the texture of the ice cream will be a little coarse.

If you use frozen blueberries allow them to thaw for 30 minutes before using. You will need a food processor to make this ice cream. You will not need a ice cream maker to make the recipe although if you have one available you should definitely use it.

E-mail recipe   Print recipe   Add to Favourite Recipes

Lovely and blue, just for you
Comments: 2 2 comments

This recipe is:

  • Egg free
  • Gluten free
  • Lactose (dairy) free
  • Vegan

Blueberry and Banana Ice Cream

Makes 1 litre (34 fluid oz) ice cream

Ingredients

  • 75 grams (2¾ oz) cashew nuts, soaked in water for 24 hours
  • 100 grams (3½ oz) pitted dates, chopped coarsely
  • 200 grams (7 oz) blueberries (fresh or frozen)
  • 90 millilitres (3 fluid oz) agave nectar
  • 3 tablespoons coconut oil
  • 1 teaspoon lemon juice
  • 1 large banana, very ripe
  • 300 millilitres (10 fluid oz) soy milk

Preparation

  1. Soak the 75 grams cashew nuts in water for at least a couple of hours, preferrably for 24 hours.
  2. Chop the 100 grams dates coarsely.
  3. Place the 200 grams blueberries, 90 millilitres agave nectar and 1 teaspoon lemon juice in a small saucepan.
  4. Bring to a boil and allow to simmer for 10 minutes. Cool for 30 minutes and then place in the fridge and allow to cool completely.
  5. Drain the liquid from the soaked cashew nuts and place in a food processor. Blend for 2 minutes. Scrape the sides of the bowl and continue blending for 1-2 minutes, until completely smooth or until the consistency resembles peanut butter. It is important that the mixture is very smooth.
  6. Add 100 millilitres (3½ fluid oz) of the soy milk to the cashew mixture. Mix for 30 seconds or until the mixture resembles thick milk.
  7. Add the dates to the food processor. Blend for 1 minute or until smooth.
  8. Add the remaining 200 millilitres soy milk and the banana. Blend for 10 seconds.
  9. If using an ice cream maker: Now transfer the mixture to the ice cream maker and freeze-churn for about 20 minutes, until it has the consistency of soft-scoop ice cream. Place in the freezer for a few hours.
  10. If you do not have an ice cream maker: Pour the ice cream mixture into a polythene freezer box and freeze for about 2 hours. Whisk thoroughly to break up the ice crystals (or use a food processor or blender).
  11. Re-freeze and after 2-3 hours whisk thoroughly to break up the ice crystals (or use a food processor or blender).
  12. Return the ice cream to the freezer box and freeze until needed.
  13. Transfer to the fridge 1 hour before serving to allow the ice cream to thaw a little.

Tips

  • You can use oat milk, rice milk, almond milk or semi-skimmed milk instead of the soy milk.
  • You don't need to cook the blueberries but I find that it draws out their sweetness.
  • You can use maple syrup instead of the agave nectar.
  • You can use peanut oil or canola oil instead of coconut oil.       
  • If the coconut oil is cold (in which case it becomes solid), place the jar in a bowl filled with hot water for a couple of minutes.
  • You can use macadamia nuts instead of the cashew nuts.
Tags Desserts, Autumn, Detox, Summer
Share on facebook   Tweet this recipe   Pin It    
E-mail recipe   Print recipe   Add to Favourite Recipes
© CafeSigrun 2024

Comments about this recipe

Meta musings
19. Oct. 2011

yum! i have never made ice cream before...seems hard? xx

sigrun
19. Oct. 2011

Hey there :) This recipe might seem a bit complicated because you need to cook the blueberries first but you could actually use blueberry jam/spread. You could also save time by using cashew nut butter instead of soaking the cashew nuts. You then have the option of using either an ice cream maker or churning it by hand (if you do this on a Saturday or Sunday (or whenever you are at home anyway) it's a doodle :)

There are easier recipes to start on so if it's your first time you might want to start with fewer ingredients, fewer steps etc.? I know what you mean though, the method list looks endless but keep in mind that I have broken it down in many steps so it's easier to follow.

Hope this helps.

Sigrun...

p.s. love your blog :)