This creamy, dreamy ice cream was our breakfast yesterday morning. We've done a blueberry version before, but we tried for pink this time with strawberries! Yum!
With sore throats happening a time or two I am sure this winter....this is a nourishing and soothing recipe for those days. Also, it is VERY easy to whip up. Just throw frozen banana chunks (make sure the bananas had at least a couple brown spots on them before freezing), and frozen strawberries into your food processor. I added a bit of coconut milk, and turned on the machine. You may have to remove the cover and scrape the sides a few times, but you will end up with a smooth ice cream consistency.
We have taken our daughter who has some moderate excema issues off of dairy products for a while, for an allergy to dairy is often the cause of excema. We have been using homemade almond milk, coconut milk and the like for milk replacement. Also, coconut oil in place of butter is an easy and tasty alternative. When baking, I use it all the time as a replacement for butter with wonderful results.
My little guy LOVES his strawberry ice cream for breakfast!
What toppings do we enjoy? Here are some ideas to get you going....we put on whatever we are in the mood for. This is truly a nutrient-dense breakfast, so a few chocolate chips won't hurt.
- Ground flax seed
- Maple syrup
- Coconut flakes
- Bee Pollen
- Gogi Berries
- Walnut pieces or pecan pieces
- Chocolate chips
- Hemp seed
We sometimes have this at breakfast, or even a quick and easy lunch. It is very filling with the toppings, and you feel like you just indulged in a dessert, yet it is nothing to feel even a tad of guilt about!