Published 6/27/2017 • Updated 3/25/2024 This blueberry muffin banana nice cream is the perfect combination of blueberry muffins and ice cream! You only need six simple ingredients to make this soft serve, and guess what? It’s raw, vegan, gluten-free, and the most perfect dessert you will eat all summer. Throw it all in a food processor and blend that baby up! No ice cream maker required.
What You Need to Make This Blueberry Muffin Nice Cream Recipe
Frozen bananas: we use ripe bananas for this recipe as this stage is their sweetest and provides a creamy texture. Check out how we freeze bananas. Silk Almond Milk: use any kind of dairy-free milk you like. Vanilla: adds a hint of vanilla flavor. Blueberries: we use fresh blueberries for this recipe to amp up the sweetness, delivering that classic blueberry muffin flavor. Oats: thickens the nice cream and adds a hint of fiber. Cinnamon: warms up the nice cream. Food processor: blends the ingredients together seamlessly as the recipe doesn’t require as much liquid as a blender.
Variations and Substitutions
If you want to make your nice cream sweeter, add a touch of maple syrup, honey, or agave nectar. Not a fan of almond milk? Use coconut milk or soy milk instead! If you want a boost of protein, add your favorite protein powder to your ingredients. Don’t have fresh blueberries? Use thawed frozen blueberries instead! Add your favorite toppings like extra blueberries, crumbled graham crackers, or healthy fats like nuts and seeds. Want to add a different frozen fruit? I’ve made this with frozen raspberries and blackberries before, too and it’s delish!
Tips for Making Blueberry Muffin Nice Cream
Make sure you use ripe bananas, as they add a ton of sweetness. Don’t pulvarize the oats and blueberries. You only want them chopped up a bit. Feel free to eat this right out of the food processor like soft serve. Or, you can freeze it for a few hours to scoop it more like ice cream.
Freeze for Later
If you made your nice cream in a loaf pan, simply cover it with plastic wrap, pressing it into the nice cream to prevent freezer burn. It’ll stay fresh in the freezer for up to 3 months. When you’re ready to serve, let it soften for 5 minutes on the counter and then scoop away.
