Banana ice cream with blueberries

Banana ice cream with blueberries

Total: 8 hr 15 min. | Active: 15 min.
vegetarian, lactose-free
Nutritional value / person: 465 kcal
, Fat: 15 g
, Carbohydrate: 71 g
, Protein: 7 g
My go-to breakfast that never gets boring! Banana ice cream has been in my repertoire for as long as I've been cooking healthy food. But this recipe with blueberries goes one better! If you've not yet come across banana ice cream, then you're starting with the best version and combination right here. And by adding delicious toppings, each mouthful will take you a step closer to foodie heaven!

Ingredients

2 person

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Banana ice cream

2 bananas, ripe, chopped, frozen overnight
1 dl almond drink
1 tbsp peanut cream
1 tsp vanilla paste
1 tsp honey (or maple syrup)

Blueberries

300 g frozen blueberries
1 tbsp hemp protein
1 ½ dl almond drink
1 pinch cinnamon
2 Medjool dates, pitted

Toppings

50 g blueberries (fresh or frozen)
2 tbsp coconut milk yoghurt
1 tbsp Cocoa Nibs
2 tbsp Granola, of your choice
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How it's done

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Banana ice cream

Allow the bananas to thaw out for approx. 5 mins., puree in a blender along with all the other ingredients up to and including the honey, divide between 2 bowls.

Blueberries

Puree the blueberries in a blender along with all the other ingredients up to and including the dates, spread on top of the banana ice cream.

Toppings

Top with blueberries and yoghurt, decorate with cocoa nibs and granola.

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