Blueberry breakfast ice cream

Yogurt and cottage cheese bowls are one of my favorite breakfasts! Probably because I can add in extra protein, flavor, and fun seasonal fruit. I figured it was time to freeze my go-to breakfast bowl and turn it into ICE CREAM. I won’t say this genius idea came to me overnight, but let’s just say I’m glad it came to me; for both of our sakes. I hope you love my breakfast ice cream as much as I have!

gluten free, soy free, added sugar free, grain free

Yield: 1 serving

Ingredients

• 1 (5.3 oz) container of vanilla Siggis lower sugar greek yogurt

• 1 scoop vanilla protein (Be Well by Kelly beef protein)

• 1 T acacia fiber

• heavy shakes of cinnamon

• pinch of sea salt

• 1/4 cup your favorite milk

• optional: 1/2 cup frozen cauliflower

• 1/4-1/2 cup of fresh of frozen blueberries

Directions

• In a Ninja Creami container, mix all ingredients except blueberries. If you like more volume, add 2 T of water or milk

• Freeze container overnight, or at least 12+ hours

• Remove from freezer, place Creami on lite ice cream function and spin. Add 2 T of your liquid, water or milk, and spin again. If your mixture is still crumbly after this spin, hit the re-spin function. Make a small hole in center of ice cream, add blueberries, and press mix in function

• spoon ice cream mixture into a bowl and enjoy!