The Ice Cream You Can Eat For Breakfast

I’ve decided on calling this the ‘Ice Cream You Can Eat For Breakfast’ because that was the first thing that came to mind when I finished making this and tasted how delicious it was, realizing that all of the ingredients are socially acceptable breakfast items. Even if they weren’t socially acceptable, who cares? You’re an adult and can eat chocolate for breakfast if you like, especially if that chocolate ice cream had protein, actual fruit and sustainable slow-burning carbohydrates in it. I also didn't want to call it specifically chocolate because theres some room for adaptation here as with almost all of my recipes. What can I say? I like to live a free spirited life and some days you may want this to be a vanilla ice cream or peanut butter ice cream, or matcha, or mixed berry….I can go on all day like this but you get the point, there’s lots of ability to play here. 

When I was in culinary school this whole Nice Cream thing was trending. What is Nice Cream you ask? It’s basically frozen bananas puréed into ice cream consistency. We played with this idea a bit in school and I thought it was yummy but also thought it could be elevated. So more recently and years later I had wanted to have a banana for a snack before I went to go teach yoga but all I had was frozen bananas (you know, the ones that get too ripe before you can eat them). I remembered Nice Cream and since it was a rather warm Southern California day it seemed most appropriate to take that extra step of getting my food processor out and going for the purée. However I got this crazy idea to throw some oats in there and see how that changed the texture of this, I mean people put oats in smoothies right? And then came the idea to add some vanilla protein powder in there (I used Vega’s protein and greens mix, so now theres some greens in there too!). Dark chocolate seemed like a good idea too so I threw some dark cocoa powder in, for good measure of course. Oh, and a little vanilla extract. A minute of puréeing in the food processor later and voila! Magic. 

The best part of this whole discovery is that I simply love ice cream, but I am opposed to the ingredients in most ice creams, even in some of the healthier vegan ones. And being hypoglycemic I would never eat ice cream as a pre-yoga snack… just not a good idea. But this, this I can eat and feel energized afterwards without the ups and downs of glucose spikes. I am a big believer in the quality of your ingredients, especially when it comes to things like sugary treats, the type of sweetener you use makes a huge difference in how the body processes it. Now as fore mentioned you can add and subtract from the formula I’m laying out but I really love this consistency with the oats and I like the idea of getting a protein boost from the protein powder too, so just keep those things in mind! Just an idea, you can make this and then have it for breakfast sprinkled with some of my very own Fat Rabbit Granola; chocolate craving, healthy fat and sustainable energy issue solved…no coffee necessary (but not opposed to that idea either)! 

I wish you many sunny, healthy ice cream eating days! 

XOXO Kayla


(makes 2-3 servings) 

2 frozen bananas

1 scoop protein powder of choice (I love VEGA protein & greens, vanilla)

1/4 cup organic rolled oats (or gf oats would work the same)

1/4 cup dark cocoa powder or cacao powder

1/8 cup maple syrup, agave or coconut nectar (add more to taste) 

1 teaspoon vanilla

Pinch of salt

Blend all ingredients in a food processor, or high speed blender until smooth and creamy. Add any additional toppings like coconut, nuts, cacao nibs or fresh fruit and either eat immediately or freeze for later! If you are freezing, let it sit out at room temperature for 10 minutes or so to soften and then give it a stir.