It’s Not REALLY About The Ice Cream

This event is really all about supporting some pretty incredible kids with cancer, and not about the ice cream (even though it’s pretty awesome too) and here’s why:

A cancer momma sent this to me, “ My daughter, Sophia, was diagnosed with Epenymoma brain cancer and endured multiple resections and shunt replacements. She woke up from her last surgery and shocked us by asking for ice cream. She had a feeding tube in place for 8 months and had been refusing to eat. I was just about at my breaking point. I will never ever forget that day. I actually sobbed when she asked for ice cream.”

Eat Ice Cream for Breakfast Day is about being childlike and about meeting kids where they are at and rejoicing if they want to eat anything at all during treatment.

So, on February 18th, we encourage you to use whatever substitutions you wish as you support the fighting, remember the resting and party on with the survivors.

If you eat:

Paleo
Keto
Vegetarian
Sugar Free
Vegan
Gluten Free
Dairy Free
Kosher
Halal

Or have:

Lactose Intolerance
A Peanut or Dairy Allergy
Diabetes
Celiac Disease

Everyone can find a safe alternative and enjoy the spirit of our eat “ice cream” for breakfast day.

Below are some great ice cream alternative recipes, but the sky is the limit.

Raspberry Ice Cream

Serves 2, 2 bananas, frozen and 1/2 cup raspberries, frozen Blend together ingredients until ice cream consistency is reached.

Serve, enjoy!

Soft Serve Mango

2 cups of frozen mango
2-4 Tablespoons of Organic Heavy Cream or Full Fat Coconut Milk
10 drops of liquid stevia (optional)
Blend ingredients in a high speed mixer until smooth and creamy.

Homemade Coconut Ice Cream

Ingredients
• 1 pint heavy whipping cream
• 1 can sweetened condensed milk
• 1 13.5 oz can Coconut Milk
• 2 teaspoons coconut extract
• ¼ cup sweetened coconut flakes

Instructions
1. Place the heavy whipping cream in a large freezer safe bowl with lid. Beat with an electric mixer on high until the cream forms stiff peaks. Then add all remaining ingredients into the bowl, except the coconut) and combine on low speed until fully incorporated. Top the cream with the coconut flake and seal with the lid.
2. Freeze for at least 4 hours (maybe longer depending on the depth of your bowl) or overnight.
Serve frozen topped with more coconut flakes.

CHOCOLATE BANANA SOFT SERVE VEGAN “ICE CREAM”

INGREDIENTS
•2 bananas, chopped and frozen
•¼ c unsweetened cocoa powder
•5-7 Tablespoons non-dairy milk of choice (almond, soy, coconut)
•mini chocolate chips optional for topping
Blend and serve!

Healthy STRAWBERRY Frozen Yogurt

Ingredients:
4 cups frozen strawberries 3 Tablespoons agave nectar or honey 1/2 cup plain yogurt (non-fat or full fat) 1 Tablespoon fresh lemon juice
Blend and serve!

Healthy PEACH Frozen Yogurt
1 (16-oz.) bag frozen peaches or 4 cups fresh peaches, frozen solid 3 Tablespoons agave nectar or honey 1/2 cup plain yogurt (non-fat or whole) 1 Tablespoon fresh lemon juice
Blend and serve!

Pineapple Whip

Makes 4-6 servings
Adapted from ice-cream-freaks.com
Ingredients:
1 frozen pineapple, peeled, cored and chopped1 cup almond milk1 tablespoon honey (optional, for authentic sweetness)

Blend and serve!

Skinny Pumpkin Pie

Frozen Yogurt
Ingredients (makes 4 1/2 cup servings)
1 cup canned pumpkin 1 cup Greek yogurt (such as Fage) 3 tablespoons honey 1 teaspoon pumpkin pie spice (or 1/2 teaspoon cinnamon, 1/4 teaspoon ginger, 1/4 teaspoon allspice. Blend, then freeze in container with lid for 24 hours.

Scoop and serve!