5 Minute Mango Blueberry Ice Cream

• 2 ounces, weight Frozen Blueberries (a Small Handful)
• 4 ounces, weight Frozen Mango (a Handful)
• 2 teaspoons Splenda Sugar Substitute
• 1/2 cups Low-fat Buttermilk
• 1 ounce, weight Chocolate Chips (optional)

1. 1. Add blueberries, mango and Splenda to a food processor and chop well.
2. 2. Add buttermilk slowly, mixing to desired consistency as it is being added.
3. Note: 1/2 cup buttermilk is an estimate. Some days it's more or less depending on the fruit and desired consistency. Usually, this ice cream is going to be a thick soft-serve consistency. You can freeze, after blending, if you want a hard ice cream but I don't do that since I'm too impatient. Although, now that I think about it, I can see an oatmeal cookie ice cream sandwich with this ice cream. Mmm ...
4. Substitutions: You can substitute any fruit here and get creative. I substituted frozen bananas and added a large tablespoon of peanut butter for a yummy kids' dessert. Top that with chocolate chips and see how quickly they feel like they just won the dessert lottery!

blueberries, mango, splenda sugar, buttermilk, chocolate chips

Taken from tastykitchen.com/recipes/desserts/5-minute-mango-blueberry-ice-cream/ (may not work)