Wild Blueberry Smoothie Scoops

A smoothie bowl/nicecream done another way!

Usually when I make a smoothie bowl or nicecream, I use frozen bananas as the base to give it that ice cream-like texture. But since I was out of them, I used the last two fresh bananas I had and froze the mixture overnight! This recipe is also good for those who accidentally put too much liquid in the blender when making your bowl. You can pop it in the freezer and scoop it! This is truly my new favorite way to make a bowl like this.

These smoothie scoops consist of fresh bananas, frozen wild blueberries, raspberries from the garden, sunflower seed butter, and oat milk.

It's mostly packed with wild blueberries in particular, which are very different from cultivated bluebs. They're loaded with antioxidants (good for the immune system and protecting DNA) but they also contain phytonutrients that help support the nervous system and rid the body of heavy metals. Powerful little guys!

Who's ready to chill outside in the summer sun with a bowl of this frozen berry goodness?!


Serves 2-3


  • 2 ripe, spotty bananas

  • 1 1/2 cups frozen wild blueberries

  • 1 cup raspberries (fresh or frozen)

  • 2 tablespoons sunflower seed butter or any nut/seed butter of your choosing

  • 1 1/2 cups oat milk (my favorite is Oatly's Original Oatmilk)

  • 1/2 cup water

  • optional: cacao powder


  1. Blend all ingredients together until smooth.

  2. Store in an airtight container in the freezer for a few hours or overnight.

  3. Let thaw at room temperature for 10 minutes and scoop into a bowl.

  4. Top with whatever toppings you'd like! I highly recommend some melted chocolate, because chocolate belongs on everything, of course. It hardens on the ice cream and is sooooo good!