Who doesn’t want ice-cream for breakfast?! This super easy vegan ice-cream can be whipped up in under a minute, it’s SO quick to make, tastes so yummy & the topping options are endless.

There’s loads of recipes out there for vegan ice-cream, just tap it into google and get carried away. This one’s mine, with my favourite toppings. It also means that those spotty should-I-throw-them-out bananas are put to good use!

I would suggest forever have a tupperware of frozen banana chunks in your freezer to make sure you are never without!


1 bunch of spotty brown bananas, sliced into rings and frozen. Keep a box in your freezer and never throw out those sad, brown looking bananas!

A plant based milk of your choice. I used whole bean soya in mine, but your plant based milk options are endless.

Any toppings you like! I went for blueberries, strawberries, almond flakes, raw cacao nibs, desiccated coconut and a squirt of agave syrup.


In a food processor / blender, blend your chunks of frozen banana with your plant based milk. Make sure to stop the blender and stir the mixture to make sure it all gets blended.

Pour into a bowl and top with your desired toppings and enjoy straight away, or pop back in a tupperware in the freezer for 30-40 minutes to firm up a bit and then enjoy!

…Told you it was easy!



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