Preheat oven (or toaster oven) to 400 degrees.
Line a baking sheet with foil. You'll want to be sure you have enough to cover and come up the sides to avoid run off.
I added frozen berries straight from the freezer, but fresh will take less time.
I baked mine for about 15 minutes total, or until they become softened and juices release.
Allow to cool for a few minutes.
Meanwhile, add 3 handfuls of sliced, frozen bananas to the bowl of a food processor. Of course, if you have a Vitamix or other high-speed blender, you can do the entire recipe in there.
Process until smooth. In a food processor, the frozen bananas look like small ice crystals.
Add the cooled blueberries and juices.
At this point, you can add agave, Stevia or other sweetener of your choosing.
From the food processor, place into a loaf pan for at least a few hours and it's ready to scoop.
If using a high-speed blender, you'll get a smooth, soft-serve consistency that is ready to eat.
Either way you prepare it, you'll love this vegan Blueberry Banana Ice Cream!