I won’t lie, ice cream for breakfast is a longhand tradition in my family. It’s not the healthiest option, but we love it, especially when we’re in Maine. This year I couldn’t go to Maine because of the pandemic, but I still wanted enjoy my favorite treat. This recipe gives you all the fun of ice cream for breakfast, while still fueling you for the day ahead. The cookies are soft and chewy with a slight crisp to the edge, and the nice cream is sweet and full of potassium. It’s filling, nutritious, and delicious!
1/2 c nut butter
1/4 c maple syrup
1/4 c coconut sugar
1 tsp vanilla
1 tbsp flax seed + 3 tbsp water mixed
1/2 c + 2 tbsp oat flour
2 tbsp almond flour
1/2 tsp baking powder
1/2 tsp baking soda
1/3 c chopped dark chocolate
Preheat oven to 350 and line a baking sheet with parchment paper/ silicon mat. Whisk nut butter, maple syrup, coconut sugar, vanilla, and flax mixture until well combined. Fold in flours, baking powder, baking soda, and chocolate. Form 9 balls of dough on the baking sheet and flatten into cookie shapes. Bake for 10 minutes.
1 c frozen overripe bananas
1 tsp vanilla extract
splash of almond milk
Cacao Nibs/Sprinkles/Coconut Flakes/Fruit to top (optional)
Blend bananas, vanilla, and almond milk. You may need to stop the blender and shake/stir it a few times. The less almond milk you add, the more creamy nice cream you’ll get. Be patient with the blender. Top with your favorite toppings and a cookie.
Tips/Things I Would Change:
- You can blend whole oats and almonds to make both flours
- The smoother your nut butter, the smoother the texture of the cookie
- You can mix in 1 tbsp cacao powder to make chocolate nice cream, or a scoop of vanilla protein powder to enhance the vanilla flavor
- You could also use this recipe to make nice cream sandwiches!!