This is what I do when I don’t want dinner for dinner. . .

I don’t know about you, but every now and then, I don’t want dinner. I mean I don’t want ANYTHING to do with it! That’s what happened to me last night. Typically, I’d solve this problem by eating breakfast at dinnertime like having cereal or grits. Not this time. This time, my raging sweet tooth was still switched on, and I wanted something sweet. I wanted something I haven’t had since becoming a vegan. I wanted ice cream! “I scream, you scream, we ALL scream for ice cream!” Please, pardon me for that last outburst. I couldn’t help it – plus it took be back to my childhood on Hilton Head Island, enjoying the beach with my dozens of cousins!

You might be wondering why I would refrain from eating ice cream when there is a variety of vegan ice creams available in grocery stores. Well, I don’t know if I told you, but I live in the country now. Although the nearest grocery store has an organic section which I LOVE, it doesn’t carry vegan ice cream. Neither do the other two grocery stores in my area – each roughly eight miles away.

When I learned that vegan banana ice cream is “a thing,” right now, I thought, “Wait. What?” Then I thought, “I’m making that! And I did! Let me tell you – I’m one of those people who only like banana a few ways – plain banana, banana bread and banana pudding. That’s about it, because I don’t like over-powering banana flavor, and the taste of banana in this recipe is tastefully subtle! Here’s one way to make vegan banana ice cream:


You’ll need to slice and freeze bananas. I froze these the night before making the ice cream.


I also froze fresh blueberries the night before making the ice cream.


I put the bananas, blueberries and coconut milk in a food processor and pulsed a few times until I got the consistency I wanted.

I ended up with this bliss!
And because I wanted to feel a little more blissful, I added a blueberry muffin from the batch I made after midnight last night!

My husband, Nick, who is an ice cream addict, said by Vegan Blueberry Banana Ice Cream  was good. It tastes like regular ice cream, y’all! Here’s the recipe.

Vegan Blueberry Banana Ice Cream


2 bananas sliced and frozen
1/2 cup blueberries
1 cup coconut milk
1/2 teaspoon pure vanilla extract (optional)
Blueberry muffin (optional)


  1. Add all ingredients to a food processor or blender.
  2. Pulse until you get the consistency you want.


P.S. I also made a batch from the same two bananas without blueberries. So you can get two servings from two large bananas. I made each serving separately, so I used 1/2 cup of coconut milk in each.

In case you were wondering about the health benefits of blueberries, here are a few facts from WebMD.

  1. Blueberries contain the highest amount of antioxidants of any fruit.
  2. One cup has 14% of the recommended daily dose of fiber.
  3. One cup also contains almost a quarter of the recommended daily intake of vitamin C.



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