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Last week we ran out of spinach for green smoothies and the new stuff in the garden wasn’t quite big enough to harvest. So I started making a plain fruit smoothie for the kids for breakfast. However, as I was halfway through blending up all the frozen fruit, I noticed I had made ice cream! When I offered this to the kids, it was met with wholehearted enthusiasm! Now we’ve been having ice cream for breakfast every morning.
The basic recipe is frozen fruit and almond milk; you can feel positively virtuous feeding it to your kids (or having it yourself!). And you can use any kind of milk; we’ve done hemp milk, and I think coconut milk would be delicious. These pictures are of a mango smoothie I made with some dried coconut mixed in. It was pretty yummy, but our favorite is still mango-blueberry-strawberry with almond milk.
We use a Vitamix
Breakfast Ice Cream
Ingredients
- 2 cups frozen mangoes You can use any combination of fruits, berries, even fresh herbs
- 1/2 to 1 cup almond milk Try coconut milk or cow’s milk, or whatever milk you like.
- Sweetener This is totally optional; we didn’t use any, but mangoes are naturally very sweet.
Directions
- Place your frozen fruit pieces in the blender, add a small amount of milk and begin blending. Add as little milk as possible, just enough to allow it to mix. As soon as it’s all creamy, scrape it into bowls and eat! You can freeze it, but it’ll get hard (ice pops would be yummy though!). If you’re making a couple batches or not eating right away, you can put it in the freezer for up to 20min. so it doesn’t melt. NOTE: This just gives you an idea about proportions- go crazy inventing your own delicious flavor combinations!
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