Yes that’s right. Ice cream for breakfast. A dream come true. This is the new recipe I mentioned in my previous post. We went a bit overboard with the fried bananas Friday night and decided to do something a little more creative with them. And we hadn’t had dessert yet, so this seemed like a good direction to head.
Whenever I’ve tried to make a healthy version of ice cream, it often turned out too icy and hard, since it is pretty difficult to keep the creamy consistency without any cream. Fruit or non-fat yogurt becomes rock solid overnight. Except for bananas; they are the secret to making any green smoothie taste good and to keeping your healthy non-cream ice cream creamy. Because they have very little water, they don’t freeze quite so solidly. The banana taste is easy to hide with other ingredients, so all that is left is their creaminess and sweetness.
We also experimented with a few other ingredients that, although they may sound like a strange combination, really helped perfect the texture and didn’t affect the taste all that much. Avocado contributed smoothness and its flavor was completely masked by the sweet bananas. Another good and surprisingly creamy food: cashews. We created a cashew butter base for the bananas, which helped soften up the ice cream since nuts can’t really freeze. Then we added some cocoa powder (unsweetened since the bananas are sweet enough on their own) and cinnamon. And there you have it: ice cream healthy enough to eat for breakfast. Just maybe don’t tell people about the ingredients until after they have eaten and enjoyed it.
We did a round two with boiled sweet potato, pumpkin, and spices. It tasted like pumpkin pie! It was the perfect consistency about 6 hours after freezing, but it was a little too hard by Sunday breakfast. No avocado or nuts in this one, so it could use some perfecting. But overall not bad, and a new way for me to enjoy my sweet potatoes!
Chocolate Breakfast Ice Cream
2 cups cashews
½ cup unsweetened cocoa powder
- Slice bananas and place in a frying pan. Sprinkle with cinnamon and cook in pan until soft. Add in ¼ cup water as well to make the bananas softer and prevent them from burning.
- Place cashews in a blender or food processor and blend until a creamy butter is formed.
Sweet Potato Cream
4 small sweet potatoes, boiled
1 container pumpkin puree
SPICES: ginger, cinnamon, nutmeg, cloves, allspice, optional brown sugar
- Slice sweet potatoes into cubes and then boil until soft.
- Blend sweet potatoes, banana, and pumpkin with spices and sugar. By the end it will start to look like soft caramel.
- Place in container and freeze. This is best enjoyed when not quite frozen, as it has a softer texture. It was perfect about 6 hours later, perfect for making an ice cream sandwich.