Ice Cream for Breakfast

It’s summer, we can do that, right?!?

Wait, no? Well I did it anyways. Kind of. It’s more like peanut butter-chocolate banana custard.


You can eat it for breakfast without feeling guilty. To start, you should cut up a banana and put the pieces in an airtight container, a baggie is okay too, and then freeze it for at least 12 hours.


They’ll look a little frosty, but that’s okay, we want them nice and cold. Next you want to put the banana hunks into a food processor and give it a couple of pulses to start the blending process. but before you get too far, you want to add a nice heading spoonful of creamy peanut butter (if you only have chunky, that’s a bummer but it will work fine).


And a couple of table spoons of an instant shake mix in a chocolate flavor, like Slim-Fast or Carnation. If you don’t have this, again it’s okay, chocolate milk mix will be fine, but you’ll be missing some of the extra vitamins. Then again, this is kind of ice cream for breakfast.


Blend that baby until it reaches the consistency of soft-serve ice cream or until all the chunks are gone. Serve it immediately, before it melts away.


It’s nice and cool for a hot summer morning, but at the same time it has some great nutrition to start the day. You could eat it with some granola on top and keep it pretty simple. Maybe you should have some ice cream for breakfast this week!



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