Blueberry Cacao Ice Cream
One word. YUM.
As I get ready to embark on Junk Free June tomorrow, I wanted to craft a deliciously nutritious yet decadent dessert to look forward to at the end of the day if I was crazing something sweet. This velvety smooth 'ice cream' absolutely hits the spot. In fact, it’s so good I ate for breakfast this morning!
Made with only wholesome ingredients and packed with antioxidants, fibre, potassium and heart-healthy mono-unsaturated fatty acids, it’s full of nutrients so you can totally enjoy it for breakfast or dessert.
Blueberry Cacao ‘Ice Cream’
Serves 2 for dessert or 1 large breakfast serve
½ cup frozen blueberries
11 slices of frozen banana (about 1 medium banana, sliced into rounds and frozen)
2 Tbspn cacao powder (or good quality cacoa powder)
2 Tbspn pure maple syrup (or runny honey)
¼ cup milk (coconut, cow, nut or soy milk) + extra if needed (about ½ of a ¼ cup!)
Dash vanilla extract
Cacao nibs to serve – optional
Place all of the ingredients (except the cacao nibs) into a high-powered blender or Nutri-bullet and process until smooth and creamy.
You may have to stop the machine a few times to scrape down the mixture and add any extra milk if needed. Only add a little milk at a time as it can easily become too runny if you add too much! You want it thick and creamy just like ice cream.
Top with cacao nibs
Gluten-Free (check soy milk), Dairy-Free (without cow’s milk), Refined Sugar-Free