Strawberry Lemonade Breakfast Soft-Serve


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Even though it’s just fruit with a touch of maple syrup, the flavor and texture of this breakfast treat are so close to those of actual soft-serve ice cream that it’s bound to bring a giant smile to any lucky recipient’s face. The toppings are what makes this recipe really fun, so feel free to pile them on. Hearty additions like granola and nuts will help keep you full until lunchtime.

Yield: 2 servings

Reprinted with permission from The Colorful Family Table: Seasonal Plant-Based Recipes for the Whole Family by Ilene Godofsky Moreno, copyright ©2019. Published by BenBella Books, Inc.


2 frozen bananas

2 cups frozen strawberries

Juice of 1 lemon

2 tablespoons maple syrup

Nondairy milk, as needed to blend

Optional Toppings

Additional banana and strawberry slices




Unsweetened shredded coconut

Cacao nibs

Dollop of nut butter

Chia seeds


  1. To prepare the soft serve, add the bananas, strawberries, lemon juice, maple syrup, and 1 tablespoon of nondairy milk to a blender or food processor. Blend, adding 1 tablespoon of milk at a time, as needed, until a texture similar to that of soft-serve is formed.
  2. Transfer the ice cream to bowls, add your choice of toppings, and enjoy right away.

Note: Keep a stash of bananas in the freezer so you can have soft-serve in a flash. The easiest way to freeze and store bananas is to peel them and slice them into 1-inch pieces. Then place the pieces on a baking sheet lined with parchment paper, freeze them for 2 hours, and transfer them to an airtight container and store in the freezer until needed.