Make the blueberry ripple

1. Combine the blueberries, water, vanilla bean and agave in a sauce pan over medium high heat. Bring to a boil, reduce to a simmer and cook for 15-20 minutes, stirring occasionally, until the blueberries have cooked down and the mixture has thickened. Remove from the heat cool slightly then strain through a fine mesh strainer pressing on the solids with the back of a spoon to release all of the liquid from the blueberry skins. Discard the solids and let the sauce cool completely.

Make the nice cream

1. Combine the frozen banana slices and the Blueberry Iced Green Tea Powder in the bowl of a food processor fitted with the “S” blade. Process the mixture, stopping to scrape the sides periodically, until the mixture is smooth like soft serve.
2. Transfer half of the nice cream to a freezer safe container, drizzle a few tablespoons of the blueberry ripple over the top. Swirl the ripple into the nice cream with a toothpick then top with the remaining nice cream. Add a few more tablespoons of the ripple to the top, swirl it into the nice cream with a toothpick then transfer the container to the freezer for 45 minutes to an hour to set. Scoop and serve immediately with fresh blueberries and more of the blueberry ripple sauce.