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
Additional banana and strawberry slices
Unsweetened shredded coconut
Dollop of nut butter
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.