We made it to California!! The plane ride when pretty standard – not their worst, not their best 🙂 I’m leaving it open to interpretation who “they” are… but we arrived in California. And, given how crazy off the sacred schedule we all are, the little guys did well. We spent the first night on a mattress pad on the floor. It was fun camping out with everyone and I don’t think we’ve all ever slept in the same room.
It was one of those moments that you just pause and savor it because I know it’ll be one that we’ll look back on and love. I asked Caleb if he liked sleeping on the floor. He said, “I think beds are probably comfier.” I think it’s the best response because he’s just throwing it out there, posing it as a possibility. Beds miiight be more comfortable. Open for argument though.
Now, usually my recipes are on the low carb and low glycemic side because my inspiration for starting this blog was cooking for my husband who needed a low glycemic diet to control his blood sugars. Even though this is healthy and SO DELISH, the bananas in this recipe definitely up the carb count and may not be the best if you’re hoping to control your blood sugars.
I made this ice cream for my kids because I thought they’d love the big ball scoops on a cone. Turns out they like it more soft serve style and even though I spent all this time making perfectly scoop-able sorbet, it wasn’t up to their standards. I guess I should be happy they have standards, right?
So let’s make some Banana Blackberry Ice Cream for kids and adults, alike!
Cut the bananas into 1 inch slices. You can either do this before or after you freeze them. Not to put this in your head or anything, but cutting them after they’re frozen sounds a bit like nails on a chalkboard to me. Actually typing that and thinking about the noise is giving me goosebumps.
Place the bananas and blackberries in the blender or food processor along with the almond milk and agave (or favorite sweetener).
Blend for 30 seconds, then use a rubber spatula to scrape down the sides and chops things up a bit.
Continue to process and scrape/chop until things are completely blended through.
At this point, this is more of a soft serve/smoothie situation that my kids LOVED!
But if you want something more scoop-able, transfer the mixture to a bread pan, top with additional blackberries, and place in the freezer for at least 3 hours.
When you’re ready to scoop it, let it sit on the counter for 5 – 10 minutes to soften it up a bit.
 
Recipe
Banana Blackberry Ice Cream
Really fun and delicious Banana Blackberry Ice Cream! It’s dairy free and only a few ingredients!! You’ll love this summery sorbet recipe!
Ingredients
- 3 frozen bananas, cut into 1 inch discs
- 6 oz. blackberries
- 1/2 cup unsweetened vanilla almond milk
- 2 tablespoons agave nectar (optional)
Instructions
- Cut the bananas into 1 inch slices. You can either do this before or after you freeze them.
- Place the bananas and blackberries in the blender or food processor along with the almond milk and agave (or favorite sweetener).
- Blend for 30 seconds, then use a rubber spatula to scrape down the sides and chop things up a bit.
- Process again for another 30 seconds and scrape/chop again with the spatula.
- Continue this process until things are completely blended through.
- At this point, this is more of a soft serve/smoothie situation that my kids LOVED!
- But, if you want something more scoop-able, transfer the mixture to a bread pan, top with additional blackberries, and place in the freezer for at least 3 hours.
- When you’re ready to scoop it, let it sit on the counter for 5 – 10 minutes to soften it up a bit before you scoop.
Nutrition Info:
- Serving Size: 8
Enjoy!! xo
Leave a Comment & Rate this Recipe