Sneaky Chef: Breakfast Ice Cream Beats Cold Cereal Any Day!
Home Cooking

Sneaky Chef: Breakfast Ice Cream Beats Cold Cereal Any Day!

I adore ice cream – in fact, I could eat it every day – for breakfast, lunch and dinner! Wait….ice cream for breakfast? Has The Sneaky Chef - known for slipping veggies and good stuff into kids’ favorite meals – gone completely off the rails? Not quite!

What if you could get your kids to happily eat a breakfast chock full of protein, calcium, fruits and good fats that would power their brains and give them lasting energy for the morning at school – all without the refined sugar of a bowl of cold cereal? The answer is Sneaky Chef Breakfast Ice Cream! It’ll not only fuel them with nutrition, but it will win you the coolest mom award!

Frozen bananas and berries make a creamy and delicious ice cream base. Your food processor is the only way to puree the frozen bananas without having to add a lot of liquid—and for these small quantities, a small food processor or high-powered blender works best. I’ve come up with some delicious variations below, but feel free to add your own flavorings and mix-ins. Also, these recipes can be quickly converted to a thinner milkshake by adding an extra half a cup of milk to all the variations below, then mixing them in the blender.

Mixed Berry Soft Serve

Makes 2 servings

1 cup frozen mixed berries (such as blueberries, blackberries, strawberries and/or raspberries), unthawed, no added syrup or sugar

1/2 cup low-fat Greek-style vanilla or berry yogurt

Optional: honey or raw sugar

Fill bowl of food processor with frozen fruit and pulse several times to start the puree. Add yogurt and optional sugar or honey and puree on high until smooth, stopping if needed to scrape down the sides of the bowl and push contents to the bottom. At this point, the mixture will be like soft-serve ice cream -- serve immediately, or freeze to harden more and scoop later (keeps in freezer for up to 3 months).

Tropical Twist Breakfast Ice Cream Cones

Makes 2 servings

1/2 cup frozen mango, no added syrup or sugar

1/2 cup frozen strawberries, no added syrup or sugar

1 banana, peeled and chopped (frozen or fresh)

1/2 cup low-fat milk

4 wafer ice cream cones

Optional: honey or raw sugar

...for the rest of the recipe, and more ice cream recipes visit.

Elvis Breakfast Ice Cream

Sneaky Chef “breakfast ice cream” remains among the most popular recipes of my first Sneaky Chef cookbook, and this “Elvis” version was inspired by the peanut butter, banana, and bacon sandwich named in honor of The King of Rock ‘n’ Roll. Bacon is optional, but I have to say, delicious!

Makes 2 servings

2 frozen bananas (about 2 cups), chopped

1/4 cup low-fat vanilla Greek-style yogurt

1 tablespoon creamy peanut butter (or Sneaky Chef No-Nut Butter)

1 to 2 teaspoons honey or raw sugar

Optional: 2 tablespoons crumbled, cooked bacon

Put all ingredients (except bacon) in food processor and puree on high—hold on tight, the first few seconds will be a bit rough until the mixture smoothes out (add a little more yogurt if needed to make a smooth consistency). Serve in parfait glasses and top with crumbled bacon, if using. If you desire harder ice cream, freeze for at least 30 minutes.

Extra Sneaky Strawberry Breakfast Ice Cream


1/4 ripe avocado

1/2 cup frozen strawberries, without syrup or added sweeteners

2 tablespoons vanilla Greek-style yogurt

optional: honey or raw sugar

… for the rest of the recipe, and more ice cream recipes.

About the Author

Missy Chase Lapine is the NYT bestselling author and creator of the Sneaky Chef cookbooks and foods. Her new book, Sneaky Blends, comes out in September 2016. For more info, visit http://www.thesneakychef.com