Blackberry Ice Cream: No Fat and Low Sugar

So we’ve had a few sunny days to break up the gloom here in London, but so far, summer is still not quite here yet. I can’t keep waiting for the sun to poke its nose again, though, so I officially declare it ICE CREAM TIME. 




I served my ice cream as soft serve, as you can see from pictures above, but I also froze it in an airtight container and it turned to the same consistency as the ice cream you knew/know and love/d as a non-vegan. I won’t lie; this ice cream is not as creamy as the dairy kind, or the soya or nut-based ice cream you can buy from health food stores, but the banana makes this more than just a sorbet. Not to mention it cuts the calories by half. At least. 


So enjoy your ‘ice cream’ guiltlessly! You have my permission 😉


Makes 4 servings (4 large scoops or 8 small scoops)


Ingredients:
350g frozen blackberries
2 frozen bananas, in chunks
a few splashes of almond milk


Instructions:
In a blender or food processor, blend the frozen fruit with a little bit of almond milk, adding the milk little by little. Don’t add too much or you’ll just end up with a frozen smoothie; you want to add just a few splashes when necessary. Depending on the speed of your blender or food processor, this will take about five minutes. You may need to stir the ice cream mixture with a spoon between pulsing to make sure everything gets blended (unless you want chunks). 


Serve immediately as soft serve, or place in a container in the freezer for at least one hour before scooping it out. 



Enjoy 🙂 And let’s keep our fingers crossed summer comes around before September…


— Clem

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