There's something so satisfying about a smoothie bowl for
breakfast. The toppings and presentation ideas are endless and the
fact that this one is made with ice cream makes it that much more
We topped this with shaven goji berries, chia seeds and ground
ginger, but you can add whatever your hear/ palette desires!
Other suggestions would be toasted almonds, fresh blueberries,
honey, almond butter or toasted coconut!
C H I A & V A N I L L A I C E C R E A M S M O O T H I E B O W L
1 scoop Cipla Platinum Whey Vanilla Crème Brulee flavour
½ tub Vanilla Camilla skinny scoop protein ice cream
1 frozen banana
2 tsp chia seeds, plus extra for serving
15g GF rolled oats
1 tsp NOMU vanilla paste
1 tsp psyllium husk
1 tsp macadamia nut butter (I used the Gerry's Nut Butter range where you can find here)
100ml almond milk (I used Tash's homemade almond milk which you can buy at Nourish'd)
Finely chopped goji berries, to serve (optional)
1/4 tsp ground ginger, to serve (optional)
1. Place all ingredients into a Nutribullet or a blender and place into the fridge for 15 minutes to activate the chia seeds and soften the oats.
2. Then blend until smooth. If it’s too thick for your liking then just add a dash more water.
3. Serve immediately with suggested toppings or toppings of your choice!
FOOD STYLING: Megan Daniels