Chia seed pudding + homemade ice cream = a Tropical Chia Seed Ice Cream Bowl.
Kinda sounds like a weird combo, right?
But it’s so NOT weird. This bowl tastes just like a piña colada.
The luscious homemade ice cream paired with the magic of tiny chia seeds will transport you to the beaches of Hawaii – and it doesn’t get much healthier than this.
Only 4 ingredients on this list, my friend. No sugar added.
Homemade ice cream or “nice cream” sounds like a chore but when you blend up frozen pineapple, frozen mango and creamy almond milk, you get the sweetest all-natural ice cream. Or as I like to call it, Hawaii in a bowl ♥ I always thought using frozen bananas was the only way to make “nice cream” but they aren’t necessary! I guess any frozen fruit will do as long as you have the patience to pulse and blend and pulse and scrape down the sides and pulse and pulse some more, until it’s smooth 😉
I’m obsessed with chia seeds because they keep me full and they’re a major superfood. Basically a necessity in the plant based diet. They have lots of fiber, protein, omega’s, potassium, magnesium and calcium. All the essentials to make you feel energized, balanced and full while making your tummy feel happy too. I eat them in some form or another every single day. So when I was in the kitchen making my usual chia pudding yesterday, I procrastinated working out by making fruity ice cream in the blender and scooping it alongside my chia creation instead. So much more fun than working out 😉 If you haven’t tried chia seeds yet, now’s the time. You can buy them here.
It’s perfectly acceptable to eat this Tropical Chia Seed Ice Cream Bowl at any point throughout the day.. breakfast lunch, dinner.. whenever. It’s a 100% guilt free dessert. YESSS.
Go make this, right now. Go!
- 2 tablespoons chia seeds
- 1/2 cup unsweetened vanilla almond milk (or any plant milk)
Tropical Ice Cream
- 1/2 cup frozen pineapple
- 1/2 cup frozen mango
- 1/2 cup unsweetened vanilla almond milk
- In a small bowl or mason jar, combine the chia seeds with the almond milk. Mix well, cover and refrigerate for at least 3 hours, or overnight. (I always triple this batch for extra servings during the week!)
- In a high speed blender or food processor, pulse/blend the frozen pineapple, frozen mango and almond milk. The more milk you add, the less “ice cream” like the consistency will be so don’t add much more than 1/2 cup. Keep pulsing and scraping down the sides until it reaches a smooth consistency – it may take a few minutes.
- Transfer the chia pudding to a bowl. Scoop the ice cream alongside the chia pudding. Top with strawberries, grab a spoon and enjoy!
- *To make blending the ice cream easier, leave the frozen fruit out on the kitchen counter for 15 minutes to soften and make blending easier.
- *Coconut milk instead of almond milk makes this treat even more delectable!
- Serving Size: 1