Blueberry Cinnamon Crunch Banana Ice Cream
Banana Ice Cream is a great way to satisfy your craving for ice cream without the extra calories, gums & fillers. Many ice cream brands contain seed oils like Canola Oil which are cancer-causing and toxic to our bodies. This minimal ingredient recipe is great for dessert, breakfast or snack!
Ceylon cinnamon is full of antioxidants, which help your body fight against free radicals and lowers your risk of health conditions like cancer, heart disease, and diabetes. It is also high in the mineral manganese. Cinnamon helps stabilize blood sugar and will help ease the blood sugar spike from the sweet banana.
Banana Ice cream is very customizable! Take the base of the recipe (frozen bananas and vanilla) and add any flavors that you love. Vegan Chocolate chips and peanut butter for a delicious peanut butter cup flavor, mint and cocoa nibs for a mint chip, cocoa powder and chocolate chips for dark chocolate, or walnuts and vegan chocolate sauce for Chunky monkey! The options are endless!
You will have to be patient when blending the bananas in the food processor as they take quite a while. It is good to stop halfway through and scrape the sides of the processor and move the mixture around before blending again.
I have experimented with using a blender instead of a food processor and I definitely have had more luck with the food processor. For some reason, it usually yields a creamier fluffier ice cream texture. For a “soft-serve” effect, serve the banana ice cream right out of the blender, or for a harder ice cream freeze for 8 hours to thicken.
To store my extra ice cream I used these compostable ice cream containers which are great to throw in the freezer, gift to a friend, or keep it classic and eat straight out of the carton!
Adding Blueberries to this mixture is a great way to add even more antioxidants! Store your leftovers in the freezer and share this dessert with friends, family, and your kids! Enjoy~
Blueberry Cinnamon Crunch Banana Ice Cream
Ingredients
Instructions
- Place all the nuts in a blender or food processor and pulse a few times.
- Add maple syrup and pulse again until you get a crumbled consistency.
- Place frozen bananas and vanilla in a food processor or blender and blend until smooth (about 5 minutes)
- Add 1/2 of the cinnamon crunch and blueberries to the mixture and pulse a few times to combine. Top with the rest of the cinnamon mixture.
- Serve immediately for soft-serve ice cream, or store in an air-tight container in the freezer overnight to get a harder consistency. I like to remove the ice cream from the freezer 15 minutes before serving. Add Blueberries and cinnamon to the top and enjoy!
