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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 avocado

  • 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

  1. Place all of the ingredients (except the cacao nibs) into a high-powered blender or Nutri-bullet and process until smooth and creamy.

  2. 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.

  3. Top with cacao nibs


Gluten-Free (check soy milk), Dairy-Free (without cow’s milk), Refined Sugar-Free

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