Ingredients
2 Bananas (Chopped and Frozen)
3 packets Of Truvia
2 teaspoons Vanilla Extract
1/2 cup Coconut Milk (Light)
1/3 cup Blueberries
Pinch of Salt
Method
Sources
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Grade A bourbon vanilla beans for custards, ice cream, extracts
Aromatic tree resin — Greek/Turkish ice cream, bread, pastries
Black sesame paste — ice cream, tangyuan, smoothie bowls
Italian cream cheese — tiramisu, pasta, risotto finishing
Compressor-free churner for gelato, sorbet, frozen yogurt
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Peel and chop the bananas into chunks, place into freezer until frozen solid (about 3-4 hours or overnight). Place frozen bananas, two packets of stevia, vanilla extract, salt, and coconut milk into food processor and blend until smooth. Then pour mixture into a freezer safe bowl, set aside. In a small pot over medium high heat, place blueberries with one packet of stevia and mix together. Simmer for 5 minutes until berries have bursted and liquid forms. Take off heat and cool until room temperature. Ladle blueberry sauce into ice cream mixture and stir to form a swirl. Seal and freeze for 2-3 hours or until hard. Enjoy!