I fondly remember making massive bowls of Neapolitan ice cream sundaes when I was a kid. Unfortunately, they don’t make Neapolitan dairy free ice cream yet… or do they? Someone help me out here!

I decided to wrap my two favorite things into one- green smoothies and ice cream. Say whatttttt!?

The chia has two flavors, I just add in the vanilla and chocolate after the chia is done soaking up the goodness to only have to utilize one jar because who wants to do more dishes than they have to?!

You can make the shake the night before or the morning of and have the chia prepped to make one ridiculously easy breakfast!

Cheers to ice cream vibes for breakfast!

Makes 3 smoothies.


The Goods:

  • 2/3 cups chia seeds

  • 3 cups + 1/4 cup almond milk (or nut milk of choice)

  • 2 tbsp maple syrup

  • 2 tbsp cacao powder

  • 1 tsp vanilla bean paste OR extract

  • 1  cucumber, peeled

  • 4 romaine leaves

  • 1 small banana (frozen to make it thicker)

  • 3 cups frozen strawberries

  • 1 scoop protein powder

  • 1 tsp maca powder

The Method:

  1. In a mason jar, combine 3 cups almond milk with chia seeds and maple syrup.

  2. Throw a lid on it and shake well.

  3. Refrigerate for 30 minutes to overnight.

  4. Once your chia pudding is gelatinized, separate the pudding into two bowls. In the first bowl, add cacao powder, and in the second bowl the the vanilla. Mix both well until combined.

  5. Layer the chia in jars and set in the refrigerator while you make your shake.

  6. Add the rest of the ingredients to your high powered blender and blend until smooth. I have a vitamix so its super easy to make thick shakes. If you have a standard blender, just add a bit more almond milk!

  7. Pour the shake over the chia pudding and enjoy!

Did you make this recipe?

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Leave your secret tips or questions in the comments below! I’ll do my best to answer every comment.