2-Minute Blackberry Ice Cream

It’s not click bait. Just take out your blender. You won’t believe what happens next!

Photo by Leah Lizarondo


Before I hear one word out of you about the heat and humidity, let’s take a moment to remind ourselves where we came from. We are a mere five months removed from The Polar Vortex. Remember?


While that reminder might give you some perspective, it doesn’t change the fact that stepping outside your front door feels like you’re walking straight into a steambath. But don’t fret. I got your back! With some insane two-minute ice cream.

Now, I’d wait to tell you this until after you’ve eaten it, but you’ll be so blissed-out in frozen treat stupor that I doubt you’ll hear me: It’s good for you.

Ssssshhh. Don’t let that ruin it for you. The recipe uses whole fruit with no added sugar. But no one will ever know.

Best part? You can have as much of it as you want. I know. I’m your hero.

Check out this happy customer:


  2-Minute Blackberry Ice Cream


  • 1 ripe banana, frozen

  • 1 ¼ cups frozen blackberries (or your favorite berries)

  • 2 dates, pitted

  • ½ cup walnuts

  • ⅓-⅔ cup cashew or almond milk


1. Place all in a high-speed blender. Blend.

2. Mixture will be thick, so tamp down to get the ingredients to the blades.

3. Do not overblend.

4. Eat immediately (as if you needed to be reminded).

Want to go for some really wild stuff? Whip up some 5-minute brownies, place this ice cream in middle and make like Meg Ryan in “When Harry Met Sally.”

Categories: Brazen Kitchen