I made a smoothie one day, and the next time I decided to make it, I had the awesome idea to throw it in the ice cream maker and make it into breakfast ice cream!! It’s delicious both ways and so packed with protein and raw yumminess but as ice cream—WOW. You have to eat this magic!
This tastes like a chocolate peanut butter milkshake. Just off the hook! BUT, if you want to create something the children will be amazed by, throw it in the ice cream machine according to the machine’s directions. Voila: ice cream for breakfast!! And it’s healthy!!
Chocolate, Peanut Butter Breakfast Ice Cream with Coconut Oil
Servings: 6
Preparation Time: 30–35 minutes
Ingredients:
- 1/2 cup peanut butter (more or less to taste)
- 1/4-1/2 cup raw cacao or cocoa powder
- 5–6 dates
- 3 tablespoons hemp hearts or hemp protein powder
- coconut milk, as needed
- 2–3 tablespoons flax seeds
- 1/4 teaspoon spirulina
- 3 tablespoons coconut oil
- frozen and/or raw very-ripe bananas
Directions:
Blend all ingredients except frozen bananas. Blend to liquefy. Add more coconut milk as needed. Process until everything is one color with no spots. Add frozen bananas and enough milk until desired consistency is reached.
Pour into ice cream maker and freeze using machine’s directions.
Tamara from Spring, TX, just won $50 for this recipe and photo! Submit yours here.
