Blackberry Lemon Ice Cream by VeguKate
3 ripe bananas, frozen*
⅓ cup full-fat coconut milk (from a BPA-free can)
1 heaped teaspoon fresh lemon zest
½ heaped cup fresh blackberries
In the base of a food processor or high-speed blender add in frozen banana coins, coconut milk, and lemon zest. Blend until bananas are broken down and resemble a soft-serve consistency. Add in blackberries and blend for a few seconds more, or until blackberries are incorporated and color turns a deep and dark purple.
Serve immediately as soft-serve, or spoon into a container and let chill in the freezer for 2-3 hours until ice cream has firmed up.
Garnish ice cream with fresh blackberries and fresh lemon zest if desired. Enjoy!
Leftover ice cream will keep in freezer for 3-4 days! When you’re ready to eat, let ice cream sit at room temperature for about 5 minutes to allow it to soften up a bit.
*Make sure your bananas are nice and ripe, meaning they have lots of brown spots all over them. This ensures the bananas are sweet (and digestive friendly) and creates an ice cream that does not require additional sugar. Slice your bananas into coins and place in the freezer for at least 8 hours to firm up.
Courtesy of Kate Gavlick of VeguKate