Print
Purple Nice Cream with Zucchini and Blueberries - Running on Real Food

Purple Banana Nice Cream

  • Author: Deryn Macey
  • Prep Time: 5 mins
  • Total Time: 5 minutes
  • Yield: 1 1x
  • Category: Breakfast, Smoothie, Dessert
  • Method: Blender
  • Cuisine: Vegan, Gluten-Free

This thick and creamy banana nice cream lands some between soft serve and a smoothie bowl but whatever you want to call, it’s delicious either way. You can enjoy it right away or spread it into a loaf pan and freezer for a harder ice cream. Try it topped with granola, cacao nibs and almond butter for a special treat!


Scale

Ingredients

  • 1/2 cup packed purple yam (110 g)
  • 1/2 a frozen banana (60 g)
  • 1 cup peeled, chopped and frozen zucchini (150 g)
  • 1/2 cup frozen blueberries (70 g)
  • 1/2 cup almond milk or other plant milk of choice
  • 1 scoop vegan vanilla protein powder (30 g)

Instructions

  1. Add all ingredients to a high-powered blender and blend on low, using a tamper to press everything down or stopping to scrape down the sides, until it’s thick, smooth and creamy. You’ll need a bit of patience for this but it should come together in 1-2 minutes at the most. If needed, you can slowly add a bit of extra almond milk until you’re able to blend it.
  2. Scoop it into a bowl and enjoy as is or top it with your favourite ice cream and smoothie bowl toppings such as nut butter, cacao nibs, hemp seeds and granola.

Nutrition

  • Serving Size: 1
  • Calories: 335
  • Fat: 2 g
  • Carbohydrates: 56 g
  • Fiber: 12 g
  • Protein: 28 g

Keywords: banana, smoothie, nice cream, purple yam, blueberries