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Creamy, sweet soft-servey goodness mm mm mmm! I love living a high carb, low-fat vegan lifestyle and being able to finally eat in abundance. I eat as much as I care for until I am full and satisfied, and never feel regret after.
For breakfast this morning, I decided I would go with Ice Cream. Besides regular mono meals, banana ice cream is my go-tobreakfast. It is so versatile, and extremely easy to make! Just throw frozen bananas into a food process (my preferred method) or a high speed blender with a touch of liquid (if needed) and pairings of choice. Process it until it is light and airy, like soft-serve, then dig right in!
Fresh spices are what make this recipe. I grated in some fresh cinnamon sticks and nutmeg, plus a touch of fresh vanilla bean powder. Remember that when you’re working with nutmeg, to start of small, like REALLY small. Nutmeg is very potent when fresh. A little can go a long way so just add a touch to start and go from there.
I also added in some Organic Mushroom Matrix Reishi Powder. This is optional but recommended. Reishi promotes vitality and provides adaptogenic properties that help combat stress. It is also highly valued for supporting respiratory function and stimulating the immune system. You can read more on the Mushroom Matrix website regarding the benefits of mushroom(s).
In order to photograph this recipe, the bowl was placed in the freezer prior to serving. Then, once served, the bowl with ice cream was placed back into the freezer until hard. If you don’t mind a more soft-serve texture, you may skip this process all together.Print
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This is NOT a sponsored post, and all opinions shared are my own.