Very Berry Breakfast Ice Cream
NOTE: The Recipe Index has finally been updated.
When I put breakfast ice cream on our menus last week y’all jumped all over it. I can’t say that I blame you. Ice cream is my favorite food… so is peanut butter… and chocolate… and cream. But I digress.
My goal with this is to serve something really cold on a hot morning. This allows us to stay cool when we don’t have air conditioning and more importantly keeps the kitchen cool.
This dish is basically a super smoothie in soft-serve ice cream form. I pack as many nutrient dense foods full of protein and good fats as I possibly can. The possibilities are endless, but I will share with you the version that my family has been loving lately.
Oh and I have a low-carb, dairy-free, egg nog version of this that I am enjoying.
Very Berry Breakfast Ice Cream
Recipe Notes: I usually serve this alongside something else, especially for the men. Leftover oatmeal, buckwheat, or coconut flour pancakes keep the entire breakfast cook-free. This also makes a great dessert to a big salad on a hot night.
Ingredients
- ~ 3 cups frozen berries
- 1 cup raw walnuts, soaked overnight with a pinch of salt
- 1-2 raw eggs or egg yolks
- 1-1 1/2 cups whole milk yogurt or coconut milk
- 1-2 T chia seeds
- 1/2 teaspoon vanilla extract
- pinch of stevia or 1-2 tablespoons raw honey
Directions
- Add frozen berries to food processor. Pulse a few times to break them up. Add all other ingredients and blend until desired consistency, 2-4 minutes.
- Adjust thickness by adding more fruit or yogurt/milk. Adjust sweetness to taste. Enjoy!
Do you have any no-cook breakfast ideas?
For a no-cook breakfast, I like cottage cheese on a peach. I hope you’ll come check out No Whine Wednesday: http://blog.foodonthetable.com/2010/07/no-whine-wednesday-spinach/ Our theme is Spinach!
MMMmmm!! All I can say is I can’t wait until our budget allows us to purchase an ice cream maker! I recently tried to make some without the machine, but it just didn’t turn out right. It was a brick. I figure I probably didn’t do the stirring thing long enough, I was coming back every 15 minutes to whisk it up, but probably only did that for an hour and a half. This looks delish!!
I know I’m biased, but this was fantastic!!!!! Healthy ice cream. 🙂
This is great! We like to make thick smoothies for desserts on a hot night, and we have had them for breakfast as well – I love the color of yours, it looks lovely!
We also enjoy on hot days yogurt soaked meusli and oat cakes with cheese or smoked fish.
Yes, finally the breakfast ice cream! I have actually done this before 🙂 I would be VERY interested in hearing about this EGGNOG version. And your favorite foods, chocolate, peanut butter, cream.. they’re mine too!
I really love this idea! I made egg nog over the winter for the first time and loved it but hadn’t thought of making something similar for breakfast. This looks really delicious – thanks!
I’m not familiar with Chia seeds- would ground flax seeds work as a replacement?
just copied this down! thank you.
THANK YOU for sharing this recipe. Sounds delicious. How do you make the dairy-free version? coconut milk?
Yogurt parfaits make for an easy no-bake breakfast. Simply layer your yogurt, nuts and fruits of choice and voila! you have a tasty breakfast! Granola can be sprinkled on as well for a little more substance and crunch.
I’m a little concerned about the raw eggs…
Sandy – I’m not, but I wouldn’t touch a raw grocery store egg with a ten foot pole :).