Breakfast for Dessert Creami
(gluten-free, dairy-free)
Equipment
- The Ninja® CREAMi® Caution: Be sure to only fill ingredients to the max fill line. The Ninja® CREAMi® will not close and spin, if over the max fill line. If planning to add mix-ins, fill to slightly below the max fill line.
Ingredients
- Ingredients:
- 2 bananas
- 5 TBSP unsweetened almond milk
- ½ cup full-fat condensed unsweetened coconut milk
- 1 1/8 tsp vanilla extract
- ¾ tsp cinnamon
- ⅓ cup shredded coconut
- ¼ cup Purely Elizabeth’s granola
- 1 TBSP nut butter of choice
Instructions
- In a medium bowl, smash the bananas with a fork or a potato masher. Add the almond milk, vanilla, and cinnamon. Stir until well-combined.
- Pour base into an empty CREAMi® Pint. Place a storage lid on the pint and freeze for 24 hours.
- Remove the pint from the freezer and remove the lid. Place pint in the outer bowl, install Creamerizer Paddle onto the outer bowl lid, and lock the lid assembly on the outer bowl. Place the bowl assembly on the motor base and twist the handle right to raise the platform and lock in place.
- Select ICE CREAM. Let process one to two spins. Hit “re-spin” as needed until creamy.
- When ingredients have turned into a smooth consistency, remove from Ninja® and open the lid to make a hole in the center through to the bottom of the pint. Add mix-ins (⅓ cup shredded coconut, ¼ cup Purely Elizabeth’s granola, and 1 TBSP nut butter). You can add mix-ins one at a time if needed.
- Replace lid and pint on the Ninja® CREAMi®. Press “+ MIX-INS” and let spin until ready.
- Remove the pint from the Ninja® and the ice cream from the pint. Serve immediately.
- Eat mindfully engaging all five senses.
Tried this recipe?Let us know how it was!
