You know you are an incredible(-ly desperate) mom when you come up for something like Breakfast “Icecream” for breakfast.
We had no dairy, eggs, or squash (squash is a common breakfast here right now) and the only fruit we had was frozen.
Please don’t tell me it was really a thick smoothie and burst my bubble. It was Breakfast Icecream. Ok?
It tasted really amazingly good! With no sugar it was healthy and for those who can’t have dairy, dig on in, it’s dairy free.
Here’s what you do.
1) Freak out about having nothing to fix for breakfast. Ok, you can skip that part.
You will need:
About 5-6 bananas worth of frozen banana slices (I keep these on hand for smoothies. It’s a great way to use ripe bananas that you buy on sale)
1.5 cups coconut milk
1/4 cup slightly packed basil leaves (yes, you read that right)
8 oz. package of frozen blueberries
a large bowl and a stick blender
Put the coconut milk in a bowl. I made my own coconut milk and used it right away, it was cool enough. Add enough bananas (3.5 cups) for the milk to reach the 5 cup mark. This is measuring by displacement and is a great trick to know.
Blend with a stick blender. It will be almost as thick as soft serve icecream.
Add the basil leaves and blueberries blending after each.
Eat quickly because it melts quickly. It is sweet and creamy and oh SOOO cold. The basil adds a very sophisticated freshness to it that plays well with the sweet bananas and tart blueberries. The coconut milk adds a touch of sweetness to it too without making it overly coconut-y.
If you are using homemade coconut milk, this is pretty much a raw recipe. You have to use boiling water to make the coconut milk, but it definitely has more of the health benefits that come with the coconut then the canned variety.
Makes about 6 cups.
If you have leftovers go ahead and freeze them in popsicle molds.
I am linking this up with Fight Back Friday over at Real Food Renegade.