Ice cream for breakfast? Why not!
My little girl squeals with excitement if I say the word “ice cream”. Ok, my husband does as well. He’s a recovering ice cream-oholic!
Believe it or not, my daughter has only had “real” ice cream maybe three times in her short life…Hawaii, Cancun, and on a cruise. I have never had store-bought ice cream enter our kitchen because this is an easy and HEALTHY way to make ice cream. In fact, kids will enjoy making it with you as much as they do eating it.
I’m not a fan of dairy and sugar, or all the other additives, fillers, and preservatives they load in conventional ice cream. But that doesn’t mean you cannot enjoy the same delicious cold and creamy treat. The last time I had store-bought ice cream, my stomach paid the price. However, with this recipe, you’ll not only feel sweet tooth satisfaction but energized by the natural goodness.
I’ve tried a few different flavors of ice cream with various frozen fruit combinations but this one seems to be the winner.
Banana Mango Ice Cream
Total Time: 5 mins
- 1 1/2 Bananas, frozen and sliced
- Frozen Mangoes
- 2 tbsp Maple Syrup
- Toppings of your choice (I used organic coconut chips, frozen blueberries, or frozen raspberries)
- Put bananas, mangoes and drizzle maple syrup in a food processor and pulse until smooth like ice cream. You will likely have to scrape down the sides of the bowl a few times, but it will eventually all come together.
- Scoop into bowl, jar, or cone even. Eat as is, or enjoy with your favourite toppings.