Sugar-Free Vegan Blueberry Vanilla Bean Ice Cream Recipe
Sugar-Free Vegan Blueberry Vanilla Bean Ice Cream Recipe
By Carolyn Scott |
May 9, 2017 6:03 pm
Join Carolyn Scott-Hamilton in her Global Kitchen while she makes dairy-free, sugar-free and guilt-free ice cream. With a base of sweet frozen bananas coupled with fresh blueberries and natural vanilla bean flavor, this homemade vegan ice cream is a great dessert alternative and tastes amazing.
Want to see how it’s done? We have the video right here !
1 cup frozen and chopped bananas, thaw for 10 minutes
1/2-1 cup frozen blueberries, to taste
1 vanilla bean stick
1
Slice fresh bananas and freeze in the freezer for 2-3 hours, or use already frozen bananas.
2
Let frozen bananas thaw for 10 minutes.
3
Combine frozen bananas and frozen blueberries within the blender.
4
To open the vanilla bean, slide carefully down the middle and scrape innards into the blender with a knife.
5
Blend until pureed, but not too long or the heat from the blender will begin to melt the ingredients.
6
Serve as is, or freeze to reharden it for a more thicker texture.
Carolyn Scott
Carolyn Scott-Hamilton is an award-winning cookbook author specializing in healthy eating, specialty diets, and green living and travel. In addition to publishing cookbooks, Carolyn is a media spokesperson, holistic nutritionist, plant-based vegan chef and a television personality. Carolyn is frequently a guest on national media, both print and TV, on outlets like USA Today, CNN, NBC News, The Better Show, The Discovery Channel and Martha Stewart, just to name a few. She is also regular contributor to The Huffington Post and Yahoo, as well as many local news and online outlets, making The Healthy Voyager the “Go-To” source for all things healthy and green living and travel.
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