Blueberry Banana Ice Cream (with Hidden Cauliflower) (Edit recipe)

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I'm a huge fan of sneaking in veggie nutrients in my kids' food (like this mango cauliflower popsicle), so I decided to do something similar with this blueberry ice cream (or nice cream). You can use packaged frozen cauliflower rice, which are partially cooked already, or steam your own. You really can't taste it at all. The base recipe is just 3 ingredients, and it's dairy free, vegan, and just so delicious and creamy!

10 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	111
Fat:	0 g
Carbohydrates:	27 g
Protein:	1 g
Cholesterol:	0 g
Sodium:	11 mg
Fiber:	3 g
Sugars:	18 g
Calculated per serving.

Serves: 4

Ingredients

2 whole Banana, ripe
1 cup Frozen Blueberries
1 cup Riced Cauliflower, packaged frozen, or steamed then frozen cauliflower florets

Optional Ingredients

2 - 3 Tbsp Pure Maple Syrup, or honey, Medjool dates, or another sweetener of choice
1 tsp Pure Vanilla Extract
0.25 tsp Ground Cinnamon

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Peel and cut banana into chunks and freeze for at least 4 hours.
Add frozen banana chunks, frozen blueberries, and frozen cauliflower rice and in the food processor, and process until smooth and creamy.
Taste, then add in maple syrup, vanilla extract, and/or cinnamon if you prefer. Process to combine.
You can enjoy immediately for a soft serve texture, or transfer to a loaf pan and freeze for 1-2 hours for a more ice cream texture. If you freeze any longer, it'll get hard and you'll have to thaw it a bit before scooping.