Raw "Lavender" Ice Cream

This month's Recipe Redux theme was Oscars in the Kitchen - create a recipe inspired by your favorite food scene from a movie.  Now, being the die-hard Meryl Streep fan that I am, the first thing I thought of recreating was an onion bagel ("Did someone eat an onion bagel?!").  However, bread making is not my strong suit and, quite frankly, I didn't have a lot of time to spend perfecting a recipe.

Now that brings us to this ice cream.  One of my favorite movies is It's Complicated, (again, Meryl Streep plays a leading role) which just so happens to be filled with scenes involving scrumptious sounding food (chocolate croissants anyone?).  It was difficult deciding what to make, but I was eventually able to settle on the lavender honey ice cream Meryl concocted in the movie. 

Bananas form the base of this frozen treat, replacing the artery-clogging cream and refined white sugar typically used to make ice cream.  Not only do the bananas create a creamy and delicious soft serve but they also lend nutrients like vitamin B6 and potassium to the recipe as well.  A few frozen blueberries round out the recipe - my "secret ingredient" to turn the ice cream a pretty shade of lavender.  Blueberries are a fabulous source of vitamin K and many studies have been done linking blueberry consumption and improved cognitive function.  As if you needed another reason to whip up this ice cream...

Raw "Lavender" Ice Cream
Serves: 2

2 small-medium frozen banana
1/4 cup organic frozen wild blueberries
1/4 teaspoon pure vanilla extract
1/4 teaspoon lemon juice
Optional add-ins: 1 tablespoon raw cashew butter and/or an additional 1/4 teaspoon vanilla extract

1. Place the banana and blueberries into the bowl of a food processor and turn the motor on.  Continue to run the processor, stopping to scrape down the sides as needed, until the mixture is smooth and creamy.
2. Add in the remaining ingredients and pulse to combine.  Serve immediately or pop it into the freezer for a few minutes to firm up before scooping.

This recipe was submitted to Wellness Weekends, Slightly Indulgent Tuesdays, and Healthy Vegan Fridays.