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Tropical Chia Seed Ice Cream Bowl

  • Prep Time: 180
  • Total Time: 180



Chia Pudding

  • 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


  1. 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!)
  2. 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.
  3. 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
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