Low Fat Dairy-Free Blueberry Pancake Ice Cream

Indulge in the creamy, guilt-free delight of Low Fat Dairy-Free Blueberry Pancake Ice Cream, a wholesome frozen treat that combines the nostalgia of fluffy blueberry pancakes with the cool satisfaction of ice cream. Made with ripe bananas and unsweetened almond milk as the dairy-free base, this dessert is naturally sweetened with pure maple syrup and infused with a hint of vanilla. Miniature homemade pancakes, crafted from whole grain oat flour and studded with fresh blueberries and zesty lemon, are folded into the luscious "nice cream" for a texture-packed twist. Perfect for those seeking a vegan dessert that's low in fat yet high in flavor, this recipe is an irresistible fusion of breakfast-inspired goodness and frozen indulgence. Ready in just 30 minutes of prep time and featuring simple, pantry-friendly ingredients, it's a must-try for health-conscious sweet lovers!

Nutriscore Rating: 70/100

Prep Time:30 mins

Cook Time:10 mins

Total Time:40 mins

Servings: 6

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

Directions

Step 1

Start by slicing the bananas and freezing them for at least 2 hours or until fully frozen.

Step 2

In a blender, combine the frozen bananas and 1 cup of almond milk. Blend until smooth and creamy.

Step 3

Add the maple syrup and vanilla extract to the banana mixture and blend again until everything is well mixed.

Step 4

In a separate bowl, whisk together the oat flour, baking powder, cinnamon, and salt.

Step 5

Add the remaining 1 cup of almond milk to the dry ingredients and whisk until you have a smooth pancake batter.

Step 6

Gently fold in 1/2 cup of fresh blueberries and the lemon zest into the pancake batter.

Step 7

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.

Step 8

Once pancakes are cooled, cut them into small pieces and fold them into the banana ice cream base.

Step 9

Fold the remaining 1/2 cup of fresh blueberries into the mixture.

Step 10

Pour the mixture into a loaf pan or freezer-safe container, smoothing the top with a spatula.

Step 11

Cover the container tightly and freeze for at least 4 hours or until the ice cream is firm.

Step 12

When ready to serve, let the ice cream sit at room temperature for a few minutes to soften slightly before scooping.

Nutrition Facts

Serving size	(1005.1g)

Amount per serving	% Daily Value*
Calories	782.1

Total Fat 11.5g	0%
Saturated Fat 1.7g	0%
Polyunsaturated Fat 1.3g
Cholesterol 0mg	0%
Sodium 1341.2mg	0%
Total Carbohydrate 161.5g	0%
Dietary Fiber 17.7g	0%
Total Sugars 81.1g
Protein 16.8g	0%

Vitamin D 175.7IU	0%
Calcium 956.1mg	0%
Iron 6.2mg	0%
Potassium 1533.3mg	0%

*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.

Source of Calories

Fat: 12.7%

Protein: 8.2%

Carbs: 79.1%