Low Fat Dairy-Free Blueberry Pancake Ice Cream
Indulge in the ultimate summer treat with this **Low Fat Dairy-Free Blueberry Pancake Ice Cream**—a fusion of homemade mini pancakes, creamy banana-based "ice cream," and bursts of fresh blueberry flavor. Perfect for those seeking a healthy dessert alternative, this recipe is completely dairy-free, low in fat, and naturally sweetened with maple syrup. Featuring wholesome ingredients like oat flour, almond milk, and a hint of lemon zest, this innovative ice cream captures the nostalgic essence of blueberry pancakes in every luscious scoop. With minimal prep time and no need for an ice cream maker, this recipe is as easy as it is delightful, offering a guilt-free indulgence that’s ideal for vegans and health-conscious foodies alike.
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Recipe Information
Ingredients
- 2 cups unsweetened almond milk
- 2 ripe bananas
- 0.25 cup pure maple syrup
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- 0.5 cup whole grain oat flour
- 1 teaspoon baking powder
- 0.5 teaspoon cinnamon
- 0.25 teaspoon salt
- 1 teaspoon lemon zest
Instructions
Start by slicing the bananas and freezing them for at least 2 hours or until fully frozen.
In a blender, combine the frozen bananas and 1 cup of almond milk. Blend until smooth and creamy.
Add the maple syrup and vanilla extract to the banana mixture and blend again until everything is well mixed.
In a separate bowl, whisk together the oat flour, baking powder, cinnamon, and salt.
Add the remaining 1 cup of almond milk to the dry ingredients and whisk until you have a smooth pancake batter.
Gently fold in 1/2 cup of fresh blueberries and the lemon zest into the pancake batter.
Heat a non-stick skillet over medium heat. For each mini pancake, pour about 1 tablespoon of batter onto the skillet. Cook until bubbles form on the surface, then flip and cook the other side until golden brown. Repeat with remaining batter and allow pancakes to cool.
Once pancakes are cooled, cut them into small pieces and fold them into the banana ice cream base.
Fold the remaining 1/2 cup of fresh blueberries into the mixture.
Pour the mixture into a loaf pan or freezer-safe container, smoothing the top with a spatula.
Cover the container tightly and freeze for at least 4 hours or until the ice cream is firm.
When ready to serve, let the ice cream sit at room temperature for a few minutes to soften slightly before scooping.
Nutrition Facts
Calories |
782 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.5 g | 15% | |
| Saturated Fat | 1.7 g | 8% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1341 mg | 58% | |
| Total Carbohydrate | 161.5 g | 59% | |
| Dietary Fiber | 17.7 g | 63% | |
| Total Sugars | 81.1 g | ||
| Protein | 16.8 g | 34% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 956 mg | 74% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 1533 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
