Breakfast smoothie

ice cream

Dairy-free ‘ice cream’ to enjoy guilt-free, even at breakfast


About this Recipe

By: Amanda

The ‘ice cream’ sets fairly solid if you freeze any leftovers, so you will need to leave it to defrost for 5 minutes before serving.  Be sure to grind the cashews and flaxseed well, before adding other ingredients, to ensure a smooth consistency.

4 servings


Step by Step Instructions

¼ cup raw unsalted cashews (or pumpkin seeds)

1 tbsp flaxseeds (linseeds)

2 large frozen bananas (peel & slice before freezing)

2 cups frozen blueberries

1 small frozen avocado (peel & slice before freezing)

100ml refrigerated coconut cream

1 tsp ground cinnamon

Step 1

Using a blender, blend the cashew nuts and flax seeds for 10 seconds until finely ground.  Add the remaining ingredients and blend on full speed for 10 seconds, then scrape down the sides and repeat 3 or 4 more times, until the mixture is smooth, thick and creamy.

Step 2

Serve topped with additional berries, other fruit, shredded coconut, or chopped nuts and seeds, as you wish.


Potassium is an important mineral that helps to regulate blood pressure, transports nutrients into your cells and supports healthy nerve and muscle function.  Bananas are well known as a source of potassium, but avocado contains twice as much.

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