Bounty Chia Pudding and Ice-Cream

by Lavinia Drake

Pudding and ice-cream for breakfast? Say what?! YES you can make this for breakfast, it is healthy and delicious, I jumped out of bed knowing I was going to devour this! It can also be made as a dessert in the evening.  This recipe is dairy free, vegetarian, vegan and gluten free.

Takes around 10 minutes to make, however you’ll need to do some prep the night before.

Serves 1

This recipe is made up of two recipes; Bounty chia pudding and Banana “Nice-Cream”, which I layered in the mason jar.

Bounty (Chocolate and Coconut) Chia Pudding
1 cup of vanilla soya / almond milk
4 tablespoons chia seeds
1 tablespoon cacao powder
1 tablespoon desiccated coconut
1 tablespoon maple syrup / agave nectar / honey

Banana Nice-cream
3 bananas
1 tablespoon vanilla soya / almond milk

Plus 1 banana at room temperature sliced
Banana chips to decorate


The night before your breakfast, slice and freeze 3 bananas.

In a jar or bowl, mix vanilla soya or almond milk (make your own almond milk), chia seeds, cacao powder, maple syrup and desiccated coconut. Place in the fridge overnight. The chia seeds will expand and absorb the milk, turning it into a thick creamy mousse like pudding texture.

In the morning, place the 3 frozen sliced bananas in a blender, with a tablespoon of vanilla almond milk, using a tamper, blend the bananas until an ice-cream texture, if the blender is struggling to breakdown the bananas, add a dash more of milk. Stop blending once smooth, over blending will cause the ice-cream to melt.

In a glass jar or bowl, layer the bounty chia pudding and banana nice-cream, with the sliced fresh banana. Decorate with banana chips and a sprinkle of cacao powder or chocolate sprinkles. ENJOY!

Receive more recipes and the latest kitchenware products with the Baking Time Club email newsletter. Click here to Join Baking Time Club for Free.