Years ago, I never ate breakfast. I’d wake up and drink coffee – sometimes grab a muffin or bagel – but usually I’d just wait until lunch. It’s a terrible habit, I know … but I just couldn’t bring myself to eat anything when I woke up.

But when I got pregnant with A, I had to eat. I would wake up starving, but usually wasn’t able to keep anything down. I soon discovered a new love of smoothies – it seemed if it was cold and full of fruit, I could sip it slowly and get some nutrients in me.

Until she was about three, A was never a big breakfast eater either. One thing we can always get her to eat, no matter the temperature or time of day, is ice cream. After several days of her begging for ice cream for breakfast, I decided I’d make a healthy version and see if it made her happy.

The verdict? She scraped the bowl clean! We’ve made this recipe (or a variation) many times in the last couple of years. I know it’s cold outside – but a little breakfast ice cream is quite possibly the best way to start your day. If you are feeling really adventurous, you could make waffles and have breakfast ice cream on top (or on the side … depending on your preference)!

Breakfast Ice Cream

Ingredients
1 cup frozen blueberries
1 cup frozen mango
1 frozen banana
1 1/2 cups pomegranate kefir or vanilla yogurt
2 Tbsp vanilla rice milk

Preparation
Put all ingredients in a heavy duty blender or food processor until smooth, adding your rice milk slowly. It should be the consistency of soft serve ice cream. To get to your desired consistency, add more or less rice milk. Enjoy!

NOTE: The trick to making an ice cream-like consistency is using frozen fruit. To successfully freeze bananas, take the peels off ripe bananas, break them in half, and freeze them in a single layer on a cookie sheet for 30 minutes. Then transfer to a ziplock bag or freezer-safe container and store in your freezer until you need them.