Blueberry Cardamom Ice Cream

Blueberry Cardamom Ice Cream

While perusing the Adventures of Raw Goddess Heathy blog, I was very intrigued by a recipe for Blueberry Cardamom Ice Cream.  Instead of following the original recipe, I decided to make a variation of the ice cream using frozen bananas as a base instead macadamia nuts.  This raw ice cream is amazingly simple to make with bananas as the base (not to mention more cost-effective), and is absolutely delicious.  The ratio of ingredients I use is a few frozen bananas, a bag of frozen blueberries, and a dash of agave nectar and cardamom (to taste).  I definitely recommend using much less cardamom than the 1 1/3 tablespoons called for in the original recipe, since so much cardamom would be overpowering with only the bananas and blueberries to balance the spice.  The frozen bananas serve a very mild base for the ice cream, which really allows the blueberries and cardamom to shine.  Simply blend the frozen bananas in your food processor until creamy, then add the frozen blueberries, agave nectar, and cardamom, and process again until smooth.  You can serve the ice cream immediately, or chill in the freezer until a firmer consistency is achieved.  The finished ice cream has a beautiful color and a wonderful taste, so I highly recommend making a batch of this raw Blueberry Cardamom ice cream!

Blueberry Cardamom Ice Cream

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November 15, 2009. Frozen Desserts, Raw.

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