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Breakfast Ice Cream Recipe

Servings: 2 depending on little or big people


  • 2 large frozen bananas peel them before you freeze them and put into a container
  • 2 cups frozen fresh blueberries (or organic frozen)
  • 1 small frozen avocado peel before freezing
  • 100 ml coconut cream that has been in the fridge
  • 1 heaped tsp ground cinnamon*
  • 1/4 cup cashews (do pumpkin seeds for nut free)
  • 1 tbsp linseeds
  • 1 heaped tbsp of a protein / superfoods / nuZest / Vital Greens type powder (I use Republica organic Breakfast mix)


  • Blend your cashews and linseeds for 5 seconds (speed 7 Thermomix / MyCook)
  • Add everything else into your blender and blend on high for 10 seconds.
  • Scrape down the sides.
  • Repeat 3 more times until super smooth, thick and creamy.
  • Serve in bowls and top with whatever you’ve got going in the kitchen in the nuts, seeds, berry department
  • I topped with a sprinkling of bee pollen, linseed, cashews, slivered almonds and blueberries.