Blueberry Nice Cream

This recipe for blueberry nice cream is perfect for all those blueberries you may have stashed in your freezer during the summer months.  A quick, nutrient dense breakfast, snack, or dessert that fills you up!  

Are we calling it Fall or late Summer these days?  I guess I’ll go with “early Fall” or maybe even coin a new term “Autumner,” since we are back to school, but it’s still nice and warm and pleasant every day and the leaves have not changed here yet!

Did anybody pick a whole bunch of blueberries this summer?  We love to do that (and Michigan is GREAT for blueberries).  But what to do with them all since they will go bad rather quickly just refrigerating them?  Some people make jam or syrup or something else very yummy.  These options involve adding sugar to the blueberries which is tasty but not ideal at our house.  So, I keep it simple and just freeze them!  Then we have delicious berries even in the winter time–perfect for pancakes, waffles, muffins, smoothies or…breakfast ice cream!

What on earth is breakfast ice cream, you ask?  Well, if you scour the internet, you will probably find it called “nice cream,” but I was trying to make it fun for the kids when I first tried it, so we called it breakfast ice cream.  I mean, is there a bad time of day to eat ice cream?  Not in our book!  And this one is nutrient dense, delicious, and keeps us full all morning!  (Another thing we try to avoid is snacking!)

A lot of “nice creams” on the internet just use frozen bananas, but my recipe uses avocados as well, and this is really the ticket to the whole “fills us up” part.  All those good fats!

Blueberry Nice Cream FAQs…

What sort of kitchen equipment do I need to make blueberry nice cream?

I definitely recommend a high-speed blender.  I have a Vitamix, and this recipe works well for me in that.  A food processor also works decently, but I still prefer the Vitamix.  I’m not sure if a smaller, individual blender (like a Nutribullet) would work or not.  I would probably cut the recipe in half if using a Nutribullet.

What should I prepare in advance?

GREAT question.  You want to make sure your fruit is frozen!  Freeze the blueberries overnight.  When I freeze bananas (because they are too ripe for my taste), I cut them up into 10-12 slices and throw them in a bag so they are perfect for breakfast ice cream.  Throwing in a whole frozen bananas is tricky even for a high-speed blender like the vitamix.  

I don’t have any blueberries.  Can I substitute with something else?

Yes, of course!  Blueberry is my favorite, and I think the berries blend up very evenly due to their small size, but I’ve also tried strawberries and mangos.  In my opinion, the sweetness from the blueberries carries the best, but other frozen fruits will definitely work.  Use what you like!  You might want to add a touch more honey if using a different fruit.

Can I make this recipe vegan?

Absolutely.  Some vegans eat honey, but some don’t.  Easily swap out the honey 1:1 for maple syrup or date syrup if you want to make this recipe vegan compliant.

I love avocados.  Do you have more avocado recipes?

Are you kidding me?  I’m surprised my kids haven’t turned green yet.  Let avocados be the star of the show with this crowd-pleasing guac recipe, or let them work in the background with these delicious, moist double chocolate flourless cookies.  And then, of course, they can take the mainstage with this frittata for brunch or “brinner.”  And, if you have the unusual situation of having leftover avocados, you might enjoy this little life hack for preserving its freshness.  You’re welcome.

So let’s dive in!

Yield: 2 large or 4 small servings

Blueberry Nice Cream

Print

An easy peasy recipe for a nutrient dense, delicious and FUN breakfast, snack, or dessert.

Prep Time 5 minutes

Total Time 5 minutes

Ingredients

• 1 Large Avocado
• 2 T. Honey
• 2 bananas, cut into slices and frozen
• 1 c. frozen blueberries (or frozen fruit of your choice)

Instructions

1. Cut the avocado in half. Remove the pit, and scoop the flesh into a high-speed blender.
2. Add honey.
3. Blend on low to medium speed until smooth (about 10-20 seconds).
4. With the blender running (lid on, small opening in lid open), drop the frozen banana pieces one by one into the blender.
5. Increase speed to high and blend until very smooth (you may want to use the tamper to help the process along).
6. Carefully add the frozen blueberries and continue to blend until smooth.

Notes

1. Any frozen fruit may be substituted for the blueberries, but I find that blueberries blend up the best and add have a stronger presence to overpower the bananas and avocados.

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2. This recipe also works in a food processor, but I think a high-speed blender works better.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 185Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 5mgCarbohydrates: 31gFiber: 6gSugar: 19gProtein: 2g

Nutritional information is not always accurate. I do not recommend counting calories or macros. The nutritional information estimated here only serves to boost traffic from Google.