There are so many mouth watering health-foodie posts lately and I wish I could try them all. Acai bowls are at the top of my list. However, since I still haven’t gotten around to stock up on the necessary ingredients, I chose to go with a fruity banana blueberry ice cream jar (not bowl), which was heavily inspired by a lovely young lady I follow on Instagram (she is an ice cream for breakfast advocate!). Yay!
Bananas are one of my favorite ways to indulge on ice cream in a much “healthier” and dairy-free fashion. (And yes I have other ice cream methods…) Bananas are a natural sweetener and taste delicious when frozen and blended. The taste and consistency mimic that of regular ice cream, but with a much lower glycemic index. Bananas also contain a wonderful mix of vitamins and minerals, and have been know to help with hydration. I’m sold! I also added some frozen blueberries, fresh strawberries, and Ezekial Sprouted Grain cereal for the extra crunch factor. That pretty much justified me eating it for breakfast! Ok enough small talk, let’s get to the good stuff….
- 1 1/2 frozen bananas
- 1/2 c frozen organic blueberries
- 3 tbsp almond/coconut milk (or more depending on thickness you desire)
- 1 tsp vanilla
- 2 tbsp raw cacao powder
- 1 tbsp natural peanut butter (I omitted it here, but can attest that it’s a great option!)
- 1/4 c Ezekial Sprouted Grain Golden Flax Cereal (or granola, or similar)
- 2-3 fresh organic strawberries, sliced
- 1 tbsp sliced almonds
- 1 tbsp dark chocolate chocolate chips
- 1tbsp unsweetened shredded coconut
Add frozen bananas, blueberries, and almond milk to blender and mix until smooth. You may need to add more almond milk or less depending on how frozen your bananas are. Add vanilla and raw cacao (or cocoa) powder and blend again. Scoop into jar or bowl and top with your favorite toppings. Or, layer with toppings in a glass jar. You can also pop it back into the freezer for a few minutes to set and eat later. I couldn’t wait. Enjoy!