RECIPE: Quick Blackberry Banana Vegan Ice Cream
Time: 5 minutes (+ 6hrs overnight freezing)
Taste: Creamy & Tart
Action: Cell protective & Fueling
2 medium frozen bananas
1C frozen blackberries
1/2C coconut cream (fat from can of coconut milk)
1-2T maple syrup (depending on your preference)
1. Place bananas (in halves, peels off) and blackberries (if fresh to start) in freezer and can of coconut milk in fridge overnight (minimum 6 hours).
2. Place frozen blackberries in a sieve and quickly run cold water over them to gently defrost them for 5 seconds. (Not necessary, but helps prevent blender blades from chipping).
3. Blend all ingredients in a high speed blender or food processor.
4. Eat immediately or freeze in a glass container to enjoy within the week.