Prep Time: 5 mins
Cook Time: 5 mins
I like to eat fruit salad for breakfast during the summer because fresh fruit is oh-so-perfectly light and cooling during these hot months. But recently, my enthusiasm for fruit put me in a compulsive shopper predicament, leaving me with a rather large amount of over ripe mangoes. After scolding myself for buying more than I can possibly consume alone, I decided the best way to save them from the compost was to freeze them. But I had not quite thought through what to do with frozen mangoes.
Then I remembered how delicious vegan ice cream made with frozen bananas is, and thought “Why not try it with some frozen mangoes?” Then this brilliant idea manifested itself--make ice cream for breakfast by combining the fruit and nuts from my morning fruit salad into the recipe! Because I am an adult. If I want ice cream for breakfast, then I should have some. Right?
I figure this recipe is pretty adaptable to any fruit. Just remember, the key to achieving the texture you want is all about the moisture. The more water a fruit has, the “icier” the ice cream will be. You know, more like a sorbet. If you use fatty fruits (think avocado or coconut) then it’ll be creamier. You can also add creaminess with bananas, nut butters, or flax seed, and if you like a sorbet texture, then add strawberries or raspberries. Play around and have fun! It' summer!
Here is my favorite mixture:
- 2 small frozen bananas cut into chunks
- 1 cup frozen mango chunks
- 1/4 cup frozen pineapple chunks
- 1 packed cup spinach
- 1-2 tbsp flax seed (ground)
- 1 tablespoon soy/almond milk
- other fruit
- vegan biscotti
- dark chocolate
- nut butter
- Place all the ingredients in a blender or food processor.
- Blend until smooth.
- Enjoy immediately as is, or with toppings. Can be refrozen.
*Image courtesy Flickr creative commons.