Ice Cream for Breakfast

One of the rad things about being an adult is getting to decide what you eat. And sometimes you just want ice cream for breakfast. So how can you do that and not feel "guilty" about it? Bananas. 


I'm not sure who discovered that you can make a soft serveish ice cream like substance by processing frozen bananas in a high speed blender or food processor, but I'd like to thank the internet for teaching me. There's tons of different recipes for making banana ice cream or nice cream or whatever the kids are calling it. The basic formula is simple: start with frozen bananas (broken into chunks) and then add whatever your heart desires. My go to additions are raw cacao powder, maca powder and ground cinnamon. The result is a rich chocolatey malty flavour. Cacao and almond butter is also a tasty combination. 

Here's the ratios I used: 
5 frozen bananas
3 tablespoons of raw cacao powder
2 teaspoons maca powder
1/2 teaspoon ground cinnamon

Put everything in your blender or food processor and process until creamy and smooth. If you're using a vitamix, you'll need the tamper to push the banana into the blades. Serve right away or put it in a container and freeze. If you're freezing it, you'll want to let it sit on the counter for a bit to let it soften up. 

So what's the difference between cacao powder and cocoa powder anyway? As far as I can tell from the research I've done it's the processing. Cacao processed at a lower temperature is generally accepted as being higher in nutrients like iron and magnesium as well being super high in antioxidants. I prefer the flavour because it's more bitter and that's the quality I love about chocolate. 

If you make frozen banana ice cream, I'd love to hear what flavours are your favourite.