Blueberry Bonanza Soft Serve is a quick and healthy evening treat. Loaded with blueberries, coconut, and almond, you’ll feel good about licking the bowl.
Do you enjoy a little something sweet after dinner, but find it doesn’t really agree with your sleep?
This is something I struggle with quite frequently. Dinner and dessert go hand in hand, in my opinion. But when I’m working late and eat a late dinner, I find myself craving a sweet treat near and dear to my pillow time.
Of course, I eat it anyway and discover I have a not-so-surprising amount of false energy, indigestion, and restless legs right around the time I’d like to get some shut-eye. Who knows if sugar is really the culprit, but this is just my personal experience.
What’s my solution? Ensuring my late-night treats have natural, whole food sweeteners. This tends to agree with my tummy a little more and ease the transition to sleep.
If you have a similar experience with sweets and sleep, you’re going to love this blueberry soft serve. Frozen bananas create the smooth soft-serve texture and the sweetness your taste buds crave. Coconut milk amps up the creamy-ness without need for dairy. A touch of almond butter provides the nutty flavor that always pairs well with ice cream. Let’s not forget why we love almonds.
The true star of this blueberry soft-serve is the ease and simplicity of the recipe. Just throw everything in the food processor and press the button. Done. More time for the summer sun.
Print Blueberry Bonanza Soft Serve Author: Katy’s Kitchen Ingredients
- 335g frozen banana chunks (about 3 medium bananas)
- 190g blueberries, fresh or frozen (about 1 cup)
- ½ cup coconut milk fat*
- 3 TB almond butter
- Place all ingredients in a food processor or high-powered blender and process on high until smooth, about 3 minutes. Stop to scrape down the sides as needed.
- Scoop the soft-serve into a bowl and freeze for about 20 minutes until firm.
Notes & Substitutions *Depending on the temperature in your house, you may or may not have to place the can of coconut milk in the fridge the night before. Ideally, the can should be separated by milk fat and coconut water. Use only the fat and save the water for smoothies.
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