Vegan Blueberry Ginger Ice Cream
Author -Yields: 3 servings
Ingredients
- 2 large (or 3 small) ripe bananas, peeled, sliced, and then frozen
- 1 cup frozen blueberries
- 1/2 teaspoon ground ginger (more to taste; you can also use 2 teaspoons of fresh, finely minced ginger or ginger juice)
- 2 teaspoons freshly squeezed lemon juice
- 1/4-3/4 cup non-dairy milk
Instructions
- If you're using a food processor: Place bananas in a food processor and let the motor run till they've turned into soft serve. Be patient. It takes a minute or two, and the processor sounds like it's going to break, but it won't! When you have soft serve, add the blueberries, powdered ginger, 1/4 cup non-dairy milk, and lemon, and continue processing, until your mixture is creamy and scoops easily.
- If you're using a high speed blender: Blend all ingredients together in a high speed blender. Start with 1/4 cup of almond milk and use the tamp to try to get the mixture going without adding too much liquid. Keep blending and tamping, adding the additional non-dairy milk as needed, till a thick and creamy consistency is achieved.