Summer has arrived. I'm told we are experiencing what are considered unseasonably cool temperatures for June in Austin, Texas. But I'll consider anything over 70+ degrees a day worthy of ice cream. So at that rate of consumption it had better be healthy and affordable. Fast and easy to make are also preferred. This homemade Blueberry // Mango Ice Cream recipe is the ticket.
Time: 5 minutes
What you will need:
3 cups organic frozen mango chunks
1 cup organic frozen blueberries
1 cup whole fat milk (coconut milk, almond milk or heavy cream will also work)
3-4 tbsp stevia
2 tsp vanilla extract
Blender with approximately 72oz. pitcher
Place all the ingredients in the pitcher and blend on high speed until ingredients thicken. Garnish and serve.
I garnished this the other night for my in-laws while they were visiting from California with fresh-off-the-farm blackberries and a sliver of Trader Joe's Sublime Ice Cream Sandwiches. It was devoured by all, which I tend to consider as a general sign of success. Hence, the reason I am sharing the tasty recipe with all of you good people.
This ice cream combo would also be delicious topped with sliced strawberries or a sprig of fresh pineapple mint. I buy all these ingredients at Trader Joe's or Sprouts typically. But nothing beats a local farm for fresh berries.
Let the legendary 100% humidity of Texas summers commence. With this tried and tested stay-cool recipe, I am officially armed and ready.