Blueberry Breakfast Ice Cream

Servings

10

Ready In

40 min

Calories

189

Good for

Anytime

About this recipe

This ice cream came about because my son was going through a phase and only wanted to eat sweet things: cake, jam & ice cream, so I decided to make him a breakfast ice cream. This recipe worked excellently. He loved it. Don’t worry; he still ate normal food the rest of the day.

Nutrition Facts

  • Total Fat 8.9g 11%
  • Saturated Fat 3g 15%
  • Cholesterol 15mg 5%
  • Sodium 72mg 3%
  • Vitamin D 1mcg 3%
  • Potassium 303mg 6%
  • Total Carbohydrate 24.2g 9%
  • Dietary Fiber 3.92g 14%
  • Total Sugars 14.3g 0%
  • Protein 5.7g 0%
  • Calcium 162mg 12%
  • Iron 0 mg 0%
Blueberry Breakfast Ice Cream
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 
What You Need
  • 500 g blueberries
  • 1-2 cups cooked spinach I use pre-cooked and frozen
  • 1 avocado I use precut and frozen
  • 3 large banana
  • 1 cup natural yogurt
  • 1 ltr milk
  • 200 ml unsweetened almond milk
What You Do
The Prep (do this the day before)
  1. Place your ice cream machine bowl in the freezer. This recipe is for a 2 ltr bowl.
The Ice Cream
  1. Thaw out the spinach and the avocado, but keep cool.
  2. Add all the ingredients into a blender and blend until smooth, just like a smoothie. you may need to do two batches.
  3. Place the frozen ice cream machine bowl in the machine, turn on, and immediately pour in your mixture.
  4. Let the machine run for around 35 mins, until it has churned the mixture into ice cream.
  5. Eat immediately for soft scoop, or freeze for a few hours for harder ice cream.

Equipment used in this recipe

Grab the equipment you need for this recipe by clicking on the Amazon affiliate links below.

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