Kōanga (Spring) has sprung and the weekend is upon us. It’s time to break out that nutribullet and start your late mornings with an ice cream smoothie. Yes, ice cream can be part of breakfast!
No-one will judge if you use the low-sugar ranges hitting the market. Ice cream is fast becoming an all-day treat, not just a sinful break-up indulgence. High protein, low sugar, you name your dietary requirement and there’s an ice cream to match it.
Our friends at WaHiki have given us a recipe for their reka (sweet) Turmeric Latte Tropical Smoothie Bowl. If you love turmeric lattes, ice cream, or smoothies – this is the jackpot.
Ingredients
1 frozen banana
1/2 cup frozen mango
1 slice of pineapple
1/2 tsp of organic turmeric powder
Juice of 1 lime
1/3 cup coconut water
1 large scoop of Wahiki Turmeric Latte Coconut ice cream
Method
- Add all ingredients to a blender and process until smooth and thick.
- Pour into a bowl or glass.
- Top with your favourites: granola, fresh chopped fruit, a sprinkle of turmeric powder – or even another big scoop of Wahiki Turmeric Latte Coconut ice cream.
WaHiki is the first company in the world to turn turmeric lattes into an ice cream flavour. It’s creamy enough to be a treat but packed with immune-boosting spices so you don’t have to feel guilty about putting it in your breakfast. It’s also low in sugar, dairy free, and certified gluten-free.
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