We just so happened to be out of some favorite frozen fruit, so we improvised with a mix of fresh and frozen fruit....luckily we had a little coffee cream left over but any kind of milk will work! One of my current favorites is using unsweetened coconut milk and the good old faithful, unsweetened almond milk, is one of our regular choices. We have become so used to the natural sweetness from the fruit that we find we don't need to add honey, agave nectar or maple syrup. Feel free to play around with your recipe! Avocado emulsifies and makes the desert thick and creamy without any taste coming through. The frozen banana also helps with the creamy consistency. I have used a fresh banana in the past and it was tasty but not quite the same consistency.
today's recipe:
1/2 mango
1/2 avocado
1 frozen banana
1/2 frozen navel orange
1/2 Cup 10% coffee cream (aprox.)
Layer using the soft ingredients near the blades and the frozen ones near the top. Gravity will help pull everything down into the blades. I used the 60 second button and gently pushed the ingredients down with the tamper...to get things going. I love the 60 second setting as it stops half way through the time and this makes sure that any chunks of fruit have had a chance to be pulled down into the blades.
Once I poured out the glasses for the children, I added some kale, apple, salba (white chia seeds), protein powder, water and ice into the remaining soft ice cream. I blended it again with the 60 second program and made myself a meal sized green smoothie. All of us enjoyed our after school snack! YUM!!!
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| healthy soft ice cream |
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| green protein smoothie |
Happy Blending!
Amber
