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Red, white, and blueberry magic "ice cream"

We took our ever-popular Frozen banana whip recipe and added a patriotic twist. Simply adding strawberries and blueberries yields fun colors you can layer on top of one another for a dessert that's perfect for your Fourth of July BBQ. The sweetness from the ripe bananas, in-season strawberries, and blueberries is enough to satisfy any sweet tooth, making this a truly guilt-free treat. You can either buy packaged frozen strawberries and blueberries, or buy fresh during peak season (as in now!) and freeze them yourself.

Fun fact: The pectin in bananas is the magic ingredient behind the creaminess (which as you'll recall, is also the same trick behind this Creamless creamy cauliflower soup).

Servings: 4 to 6

Prep Time: 5 minutes

Ingredients

  • 5 bananas
  • 1 cup frozen strawberries, chopped (about one basket)
  • 1/2 cup frozen blueberries
  • 1/4 cup unsweetened almond milk (optional)

Directions

  1. Peel bananas and cut into 1/2 inch coins. Place in an airtight container and freeze overnight. 
  2. Place bananas into a blender or a good food processor. Blend until smooth, light and airy, about 4 or 5 minutes. 
  3. Add almond milk (optional) for easier blending. 
  4. Divide mixture into three equal parts, leaving 1/3 in the blender. Transfer the rest into separate freezer-safe containers and place in the freezer while you continue to work. 
  5. Add frozen strawberries to the blender, turn it back on and watch your mixture turn pink. Transfer to a separate freezer-safe container and place in the freezer. 
  6. Repeat with another 1/3 of the mixture, this time adding blueberries. Place in the freezer for 5 minutes to ensure all colors have the same consistency and firmness. 
  7. Carefully layer spoonfuls of each color in a glass, each layer filling up about 1/3 of the glass. 
  8. Top with blueberries if desired. 

Pro tip: To enjoy this as a smoothie, simply add more almond milk while blending.

Nutrition information (for 6 servings)

  • Calories: 107
  • Total fat: 0 g
  • Saturated fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 2 mg
  • Total carbohydrate: 27 g
  • Dietary fiber: 4 g
  • Sugars: 15 g
  • Protein: 1 g

Note: Nutrition information calculations do not include almond milk.

Contributor

Executive Chef

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