My breakfasts are pretty much a rotation between nice cream bowls and oats, but in summer I definitely sway more towards the cooler option. There’s just something about tucking in to a thick creamy nice cream bowl which makes breakfast time extra special and they’re so much more satisfying than simply drinking a smoothie – sitting down and digging in with a spoon and taking the time to eat mindfully and enjoy and appreciate the flavours really does make all the difference. The majority of my bowls coincidentally happen to taste just like dessert (sorry, I don’t think I’ll ever be a savoury breakfast person) but are packed full of plant protein, fruits and veggies. Plus when they’re balanced out with some healthy fats in the form of nut butter on top, they create the perfect balanced meal to fuel you through to lunch. I love how completely customisable they are too, the flavour combinations are endless – my favourites range from chocolate to snickers, vanilla and even pina colada! And they make the perfect base for my favourite part: toppings. I love to load my bowl up with homemade granola, frozen berries, chocolate chunks and a pool of nut butter. Plus it takes very little time and effort to whizz everything in a blender, so they’re great if like me you always find yourself in a rush to leave the house in the morning. I’ve had a lot of requests for this post so here it is: my guide to creating the perfect nice cream bowl.
Building your bowl
Choose 1 – 1/2 cup unsweetened almond, oat, hazelnut or cashew milk
1 cup frozen courgette (ok, you might be slightly apprehensive about this part but trust me, it’s the secret to getting the creamiest consistency)
1 large frozen banana or 1 cup frozen fruit of choice – strawberries, raspberries, blueberries, cherries, mango, pineapple etc
Choose as many as you fancy! Granola – super nutty, fruit and nut, vanilla protein, snickers, nutella, chocolate orange, coconut mocha, maple + mulberry, coconut cacao chickpea, / cacao nibs, chocolate chunks, chopped nuts, nut butter, tahini, fresh or frozen berries
- Hidden greens chocolate protein nice cream
- Salted maca caramel and oat protein nice cream
- Chocolate orange nice cream bowl
- Chocolate, cherry and tahini nice cream
- Vanilla protein nice cream
- Pumpkin spice mocha nice cream
- Berry vanilla protein nice cream
- Nutella protein nice cream
- Pina colada protein nice cream
- Vanilla Chai Breakfast Bowl: Two Ways
After you’ve chosen from each category add the ingredients to the blender, starting with the liquid followed by the frozen courgette, fruit and powders of choice. Blend until smooth and creamy, scraping down the sides and adding more liquid as required. But be careful; to get your nice cream to be thick you want to start with as little liquid as possible – I start with 1/2 cup and I actually rarely end up adding extra liquid, but if you do need to then add in small amounts. Don’t be tempted to add lots just to get it to blend faster, patience is key and may take a while but you’ll get a much better consistency as a result.
Transfer to your favourite bowl and smooth out. Load up with your toppings of choice – I like to layer frozen raspberries with homemade granola, a sprinkling of chocolate chunks and finish off with a big blob of nut butter. Then take your insta pic and enjoy!
BONUS TIP: HELP, I ADDED TOO MUCH LIQUID?!
If you do happen to accidentally add too much liquid or over-blend your nice cream (trust me it happens to us all and the irony is that it’s happened to me on the morning of publishing this post) then simply pour and into your bowl of choice, then cover bowl in foil and place in the freezer for 10-15 minutes. This will allow the nice cream to thicken up and you can add your toppings as normal, as if it never even happened!
I would love to see your smoothie bowl creations so don’t forget to tag me on Instagram @nourishingyas – you’ll find lots of bowl inspo over on my page too! x
*This post contains an affiliate link, but all opinions remain my own.