No-churn healthiesh blueberry-banana chia-yogurt ice cream recipe

Even though we don’t use condensed milk as an emulsifier for this no-churn ice cream, it still turns out creamy and decadent. I think the secret is ripe banana!

This time I won’t be spending much time on the story and description behind this recipe. I developed it years ago for a local dairy brand as a collaboration project. It’s still evergreen though, especially suitable at summertime and for fitness people :)

Blueberry-banana ice cream

INGREDIENTS

• 400 g blueberry or banana or mixed yogurt

• 200 g heavy cream

• 1 ripe big banana

• 200 g frozen blueberries

• 0,5 dl chia seeds + extra for sprinkling

• 0,5 dl agave syrup or runny honey

• Cookie or any nut crumb for sprinkling

INSTRUCTIONS

Whip the cream until stiff. Puree the bananas with a blender. Mix all the ingredients, except for the crumbs for decoration, without over-beating. Do not thaw the blueberries in advance at room temperature, but rather add them directly from the cold. For mixing, use a bowl with as round a bottom as possible, so that it will be convenient to mix with a whisk later, when the mixture starts to freeze. Place the bowl in the freezer and mix thoroughly every hour (about 4 times). If you use an ice cream machine, this step is of course not necessary and the machine will do the work itself.