This vegan blueberry ice cream, made with almond milk, and served in a cantaloupe bowl is a delicious and healthy snack or dessert.
3 very ripe bananas
1 cup unsweetened almond milk
2 cups blueberries
2 cantaloupes (1 melon makes 2 bowls)
Blend the bananas, almond milk, and blueberries in a food processor or blender, till fully combined.
Spread the blueberry mixture evenly in a freezer safe container.
Freeze for at least 3 hours, if you want a firmer consistency.
Halve the cantaloupe and scoop out the seeds. Scoop the ice cream into the cantaloupe bowls to serve.