Toddler's Breakfast Ice Cream (Vegan)

It's hard to get a toddler out of the house in the morning. Like most little ones, my daughter has to do everything "by myself" even if it takes all day.  Every meal is a leisurely mix of play, singalong, storytelling and a little nibbling. But things move along at a much faster pace when the meal is motivating. That is how I came up with this soft-style, breakfast ice cream idea.

My daughter clearly knows the difference between this one and a dessert ice cream but it's good enough to get us through breakfast quickly. Goal accomplished.

Thanks to Denise Santoro Lincoln at Bay Area Bites for the inspiration.

Ingredients

• 1 cup almond milk
• 1 frozen banana
• 3-4 TB almond butter (or nut butter of choice)
•  2 TB finely ground seeds like flax, chia, hemp.

 Serves 4 adults

 

Instructions

1. Place all ingredients in blender and puree mixture until it looks like a smoothie.
2. Place mixture in ice cream maker and follow manufacturer's instructions (My Cuisinart takes about 15-20 minutes). 
3. Store ice cream in a container and freeze for another 20 minutes or so to firm up a bit before serving. Best if eaten immediately.