Wild Blueberry Vegan “Ice Cream” with Ginger & Lemon
Courtesy of Jessie Erwin at The Happiness in Health
Makes 4 servings
1-1/2 cups frozen Wild Blueberries
2 medium ripe bananas, cut into 1/2-inch slices and frozen
1 teaspoon fresh ginger, peeled and grated
1 teaspoon lemon zest
1/2 cup almond milk
- Place first four ingredients into a blender or food processor and pulse until chunks are pea-sized.
- Add almond milk and blend until smooth.
- Enjoy!
