This blackberry ice cream-style dessert blends frozen blackberries, frozen banana, and Greek yogurt into a thick, creamy treat. The banana supports the texture and sweetness, while blackberries provide a bright fruit flavor and deep color. It is made entirely in a blender or food processor, so there is no custard to cook.
For the smoothest texture, make sure both the banana and blackberries are fully frozen before blending. A ripe banana will naturally taste sweeter, which may make the optional sweetener unnecessary.
Ingredients
- 2 cups frozen blackberries
- 1 ripe banana, sliced and frozen
- 1/2 cup non-fat Greek yogurt
- 1–2 tablespoons zero-calorie sweetener, optional and adjusted to taste
Instructions
- Add the frozen blackberries and frozen banana slices to a food processor or high-speed blender.
- Add the Greek yogurt and begin blending at a low speed.
- Stop and scrape down the sides as needed. Continue processing until the fruit breaks down and the mixture becomes thick and creamy.
- Taste the mixture, then add the optional sweetener only if the fruit is not sweet enough.
- Blend once more to distribute the sweetener evenly.
- Serve immediately for a soft-serve consistency, or transfer to a covered container and freeze briefly for a firmer scoop.
Blending Tips
The mixture may look crumbly at first. Pause several times to push the frozen fruit toward the blades rather than adding a large amount of liquid, which could turn the dessert into a smoothie. A food processor with a wide bowl can be easier for a very thick mixture.
Blackberry seeds remain noticeable even after blending. If you prefer a completely smooth dessert, blackberry ice cream may naturally feel more textured than versions made with seedless fruit. Let a firmly frozen portion stand at room temperature for a few minutes before scooping. Store it covered to reduce the formation of ice crystals.
Serve it in chilled bowls to help preserve the creamy texture.
