Ice Cream for Breakfast?


Early morning cool weather is now a thing of the past; Queensland heat shows no mercy for the A.M. Sometimes I wake up sweating. Sometimes I step out of the shower, and I wonder weather the droplets on my skin are from the water, or from sweat. This spicy weather calls for ice cream at all times of the day.

This fruit-based, guilt free ice cream is low fat, full of natural sweeteners and made without an ice cream machine. One of the easiest treats to make, it is especially delicious topped with granola, so you can enjoy it for breakfast. I’ve included my quick stovetop granola recipe, but any crunchy muesli will do.


Mango Breakfast Ice Cream
Serves 1

What’s inside?
For the ice cream:
2 cups of frozen mango chunks
½ cup of coconut milk

For the granola:
2 tbsp oats
1 tbsp almonds, chopped
1 tbsp coconut oil
1 tbsp honey
½ tsp ground cinnamon
1 tbsp toasted coconut flakes

Read the rest of the recipe on Moustache Magazine here.