Blueberry Basil Nice Cream
Light, refreshing, and effortless to make, this Blueberry Basil Nice Cream is a dairy-free, fruit-sweetened treat that highlights the bright sweetness of blueberries with the aromatic lift of fresh basil. Naturally vegan and free of refined sugar, it’s a perfect summer breakfast, snack, or healthy dessert. With just a few ingredients and a blender, you can have a creamy, raw “ice cream” in minutes.
- Author: Audrey @ Unconventional Baker
- Prep Time: 2 minutes
- Total Time: 2 minutes (plus freezing if you choose)
- Yield: 1 serving
- Category: Ice Cream / Nice Cream
- Method: Raw / Blender
- Cuisine: Dessert
Ingredients
- 2 frozen ripe bananas
- 1 cup blueberries (fresh or frozen)
- a small handful of fresh basil leaves
- optional: 1 teaspoon maple syrup, if your blueberries are not very sweet
Instructions
- Place the frozen bananas, blueberries, and basil leaves in a high-speed blender or food processor. If your blueberries are frozen into a large block, break them up a bit before adding.
- Blend until the mixture reaches a smooth, creamy ice-cream-like consistency. Use a tamper if your blender has one, and pause to scrape down the sides as needed. If the mixture is too thick to move, add a small splash of plant milk or a teaspoon of water and pulse until it blends (avoid adding too much liquid to keep it thick).
- Taste and, if necessary, add the optional maple syrup for extra sweetness. Blend briefly to combine.
- Serve immediately for a soft-serve texture, or transfer to an airtight container and freeze for 30–60 minutes for a firmer scoopable consistency. Let frozen nice cream sit at room temperature for a few minutes before scooping.
Tips, Variations, and Serving Ideas
This recipe is wonderfully flexible and forgiving. A few suggestions to get the best results and to keep variations interesting:
- Bananas: Use very ripe bananas before freezing for the best natural sweetness. Slice them before freezing so they blend more evenly.
- Basil: Adjust the amount of basil to taste. Start with a small handful—the herb is bright and aromatic, and a little goes a long way. For a more subtle herb flavor, use fewer leaves or pulse briefly so the basil is incorporated but not overpowering.
- Sweetness: Blueberry sweetness can vary by season. If berries are tart, add the optional teaspoon of maple syrup, a touch of agave, or a small date to sweeten naturally.
- Add-ins: For texture, stir in chopped toasted nuts, shredded coconut, or granola just before serving. A squeeze of lemon or lime can brighten the flavors if desired.
- Blender advice: A high-speed blender makes the creamiest nice cream, but a food processor will also work. If your machine struggles, work in batches and use short pulses to combine the fruit.
- Storage: Store leftovers in an airtight container in the freezer. Because this nice cream is made from fruit, it will firm up in the freezer; let it soften for 5–10 minutes at room temperature before scooping.
- Serving suggestions: Spoon into bowls and garnish with fresh blueberries, a few torn basil leaves, a drizzle of maple syrup, or a sprinkle of toasted almonds for contrast.