Welcome back!
So yep, I’m back home from my holidays up at Sunshine Beach, Noosa, the water was beautiful and the same with the food. The place I stayed at had everything I could possibly need to whip up some nice-creams for breakfast. So I came up with this tropical trio that is perfect when you are away at the beach, its great to eat when looking out at a view. And guess what? All these Nice-cream variations are perfect for your puppy friends too, I had some adorable Instagram pups try this out and they loved it! Make sure to chuck them a follow, I’ll give a link to their Insta profiles at the bottom.
Cooking Utensils
- Blender and blending container
- A spoon or spatula
- A bowl
Ingredients (strawberry)
- 4-6 frozen strawberries chopped into halves
- 1/2 a frozen banana, chopped
- 1 tbsp of Greek (or any) yogurt
Ingredients (mango)
- 1 whole frozen mango, chopped into small cubes
- 1/4 of a frozen banana, chopped
Ingredients (honeydew)
- 50g-100g of frozen honeydew, chopped into squares/rectangles
- Half a frozen banana, chopped
- 1 tbsp of Greek (or any) yogurt
Method
- Put all ingredients into the blender (keep the separate nice-cream variation ingredients separate).
- Continue to blend until it forms a thick paste and everything has been fully mixed together.
- Spoon into your bowl.
- Done!
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Stay sweet,
Grace. xx
P.S. I’m currently experimenting on a gingerbread mug cake, preparing for the Christmas spirit!!!
The Casual Kitchen 