Rise and shine! Ice cream for breakfast? I vote yes. Especially when it’s a beautiful sky blue. I don’t know about you, but I absolutely love eating the colors of the rainbow. It always feels so rejuvenating! Especially in the morning.
Normally, smoothie bowls are banana based, but, personally, I feel that the banana base gets a little too intense sometimes. So, for today’s "nice cream", I decided to mix it up with coconut milk! The only prep work that is required of this recipe is to freeze bananas (I cut each one into 3) and to freeze full-fat coconut milk ice cubes the night before. I like to have them in the freezer at all times for the mornings I decide I feel for a smoothie bowl. Coconut milk ice cubes add a creamy, delicious texture. Plus, they’re super convenient and super easy to prep!
My favorite part about eating smoothie bowls is loading them up with fruit on top! You can’t go wrong here. Stock up your fridge with whatever’s in season and top your bowl. It’s also a great way to keep your fridge filled with fresh fruits for when you get those munchies.
Here's what you need:
- 2 frozen bananas
- 10 coconut milk ice cubes*
- 1/2 tsp blue Spirulina
Here's how to make it:
- Add bananas and coconut milk ice cubes to a blender and blend until smooth and creamy, scraping down the sides as necessary.
- Add blue Spirulina and blend again until the color is evenly spread throughout.
- Add to a bowl and top with fruits! You can also add nuts, seeds, superfoods, nut butter, coconut flakes or anything else you'd like!
*To make coconut milk ice cubes, add 1 can full-fat coconut milk, 1/4 cup agave and 1 tsp vanilla to a bowl and stir. Pour mixture into ice cube trays and let freeze overnight.