One snowy, February morning in Rochester, New York, one creative mother humored her children, the two youngest of six, by giving them ice cream for breakfast. The family began eating ice cream for breakfast on the first Saturday in February every year, and when the children grew up, they spread the tradition with their friends. Fifty-one years later, it is an international holiday celebrated especially in the United States, Israel, and–recently–China. Celebrations have also taken place in Switzerland, Peru, Costa Rica, Canada, Sudan, South Africa, Vietnam, Australia, Egypt, and more countries all over the world.
How is it celebrated?
1. Eat ice cream 2. for breakfast 3. on the first Saturday of February.
4. The real die-hards (mehadrin min hamehadrin) hold big ice cream parties, sometimes used to raise money for charity. This one, for example, has the right idea, just with the date two weeks late, and they changed the holiday name to “International EAT Ice Cream for Breakfast Day.” That’s fine. As the holiday has gained in popularity, many people have decided to extend the celebrations throughout the month of February.
To learn more about International Ice Cream for Breakfast Day, click here.
The coolest thing: I personally know the family that invented this holiday!
So, how am I celebrating? I’ll be eating the creamy, vegan chocolate ice cream in cookie cups that you see here. Recipe below. I tasted it on Tuesday when my son made another siyum. This time, I was prepared and didn’t need to make “Emergency” Cookies. It is so much better than other parve, eggless, no fake non-dairy cream ice creams I have experimented with over the last few years. (I thing lemon coconut ice cream made from the recipe here and frozen is second best.)
Now, what does this have to do with you?
I’m hosting a month-long virtual ice cream party! Since I observe Shabbat, I don’t use the computer from sundown Friday until Saturday night. But what’s the rush? We can party for a whole month! And this is a party, not a competition. No judges or judgments. Just a lot of yummy ice cream recipes.
1.Post your favorite ice cream-related* recipe on your blog
2. Please mention and link this post.
3. Share a link in the comments section of this post, and we’ll come check out your recipe!
4. If you don’t have a blog, you are welcome, too! Just post a link to a recipe you like! Oh, and you can bring friends.
*Ice cream-related can be ice cream, sorbet, gelato, toppings, cones, milk shakes, etc. anything that has to do with ice cream is welcome. 😛
Vegan Chocolate Peanut Butter Banana Ice Cream in Gluten-Free No-Bake Chocolate Oatmeal Cookie Cups
Perfect for Breakfast and No Ice Cream Maker Needed
Vegan ice cream recipes have become very popular in the last few years. You just need to know that if you’re using only two or three ingredients, your final product will taste like those ingredients. So, if you don’t like coconut, you probably won’t like coconut ice cream. If you don’t like avocado, you probably won’t like avocado ice cream unless it is heavily masked by a strong flavor like chocolate. It is always best to choose a base you like and flavor combinations that would work even if you weren’t going out of your way to eat vegan.
I like peanut butter and banana sandwiches. I like Reese’s peanut butter cups. So chocolate-peanut butter-banana is a logical combination for me. If you don’t like peanut butter, you could use another nut butter, such as almond butter, instead.
Bananas are a filling and healthy fruit; peanut butter has protein to keep you feeling full for longer. Many mornings, if I don’t have time to sit down to a fruity power breakfast bowl, I grab a banana smeared with peanut butter. (Oh, and I learned from experiencing five rounds of morning sickness that bananas and peanut butter both fight nausea.)
The cocoa adds both flavor and a little caffeine for a morning boost.
Could there be a more perfect breakfast than this ice cream?
Yes. Serving it in chocolate oatmeal cookie cups. Breakfast in February should include oatmeal.
I tried a few cookie cups recipes recently, and the sound of the oven door closing makes my baby hungry, which leaves me with over-baked cookie cups. Then I thought no-bake. Oatmeal. I’ve made these cookies before, but never as cups. When the chocolate is still warm, they can be pressed into shape in a muffin tin. And if you have any crumbles left over, they make a great ice cream topping.
Vegan Chocolate Peanut Butter Banana Ice Cream in Gluten-Free No-Bake Chocolate Oatmeal Cookie Cups Recipe
Ingredients for 2 cups (1 pint) Ice Cream:
4 ripe bananas, frozen in chunks
1/4 cup peanut butter
1/4 cup cocoa powder
1/4 cup coconut milk (The liquid helps the food processor blend better.)
No added sweetener necessary!
- Put all ingredients in the food processor or blender and blend for a few minutes, stopping a few times to scrape down the sides.
- Eat right away or store in the freezer and take out an hour before serving to let soften.
Ingredients for 16 Cookie Cups:
300 grams (10.5 oz) bittersweet baking chocolate
3 cups quick oats (or pulse whole oats in food processor before using, GF if needed)
- Melt chocolate in microwave or double boiler.
- Stir in oats until fully coated with chocolate.
- Press about a tablespoon of the mixture into each indentation of a muffin tin, one at a time. It is important to do this one at a time so the chocolate doesn’t cool and harden before you mold it. I used cupcake papers to make clean-up easier.
- When cool, store in airtight container at room temperature or in the fridge until ready to fill with ice cream.
- Extra chocolate oat crumbles make a great ice cream topping for any flavor.
Join the ice cream party! Comment below! Invite your friends!
Edit: I just saw that a recent study showed that eating ice cream for breakfast may improve mental performance!