Do you know what makes you suuuuuper popular with the neighbourhood mom’s? When their kids go home and tell them that Logan and Madelyn get to have ice cream for breakfast.
Let the judging begin.
Yes, I gave my kids ice cream for breakfast regularly over the summer. They loved it, and they loved telling their friends that I’m the best mom ever for giving it to them.
In all fairness, the ice cream was made with 3 very simple ingredients (and since my kids helped make it on more than one occasion, they knew what they were eating wasn’t the traditional ice cream)
I’m sure you’ve seen the one-ingredient banana nice cream out there. It’s been all over Pinterest and various other food blogs. It’s a pretty sweet trick. I’ve tried a few different combinations of ingredients and my kids always come back to this one.
Frozen bananas, frozen mangoes and a drizzle of maple syrup. That’s it for creamy tropical nice cream.
Even when I ate just about anything under the sun, I didn’t like most dairy products (except for cheese, which I still enjoy). I couldn’t eat much more than 1/2c of ice cream at a time, yogurt and milk was gross to me, and pudding made me gag after a couple of bites. So, a lot of die hard raw vegans will eat this nice cream in huge portion sizes (like 7+ bananas blended). I can’t stomach that much at one time – it reminds of the texture of actual ice cream.
Summer is almost done here, but I still eat it on days I don’t drink my gallon of smoothie for breakfast. But, now that the weather is a little cooler, it usually results in me huddling under my heated blanket after eating it.
I’m so not ready for winter to rear it’s ugly head.
Top yours with whatever you’ve got on hand. Costco by my house used to have these amazing coconut chips that I would eat by the handful or throw on top of my nice cream, but they don’t have them anymore However, they do now have dark chocolate covered mangoes, which is currently my new favourite treat, and a decent trade off. But, I digress. I also love topping my nice cream with dried goji berries, and today I put those on along with diced kiwi’s and frozen raspberries that I got from a friend’s garden earlier this summer.