Candyfloss nicecream

Good things come to those who wait…

So I first shared a photo of my candyfloss nicecream back in February. In the caption, I promised to share the recipe soon. Well, 6 months later I realised I still hadn’t shared it with you… so here it is! Better late than never right? Or so they say 😂 But trust me when I say that this recipe is definitely worth the wait, even if it was 6 months! I mean who could say no to candyfloss for breakfast?!

the secret ingredient

So, you’re probably wondering what sort of artificial flavouring you have to buy to make this. Whilst I’m not knocking flavourings (I use them in recipes sometimes for some oomph!), I think it’s pretty amazing that you can make this without them. The secret – and key – ingredient for that cotton candy taste, is candyfloss grapes. They’re becoming more and more popular and can be found in most big supermarkets (I get mine from Tesco!). I’m no scientist, but from what I understand, they’re grapes that have been selectively bred until they got a cotton candy flavour. They’re addictive on their own, let alone in nicecream. Trust me, this will quickly become a firm favourite in your house.

Candyfloss nicecream

I've reinvented the traditional theme-park treat and made it into a nutritious and delicious breakfast bowl! Spoonfuls of this thick, creamy cotton candy nicecream pair perfectly with some coconut almond butter and crunchy granola. A winner in my house!

Course: Breakfast
Servings: 1 bowl
Ingredients
  • 1/4 small avocado (about 25g peeled)
  • 150 g peeled & frozen courgette (about 1 biggg cup)
  • 100 g frozen candyfloss grapes (about 1/2 big cup)
  • 30 g raspberries (fresh or frozen; 1/4 cup)
  • 50 ml almond milk (plus more for consistency)
  • Optional: 1 tsp beetroot powder (for the pretty colour)
  • Optional 1 tbsp protein powder (e.g. vanilla flavoured)
Instructions
  1. Start by taking all your frozen ingredients out of the freezer and leaving them to thaw slightly on the counter for 5 minutes.

  2. Meanwhile, peel your avocado and place in your blender along with the 50ml almond milk. Add in the remaining ingredients and blend on a medium speed until smooth. You might need to add more liquid depending on the strength of your blender and size of its blades.

  3. Once totally smooth and creamy, pour/ spoon into a bowl and top with your favourite toppings! I recommend some coconut & almond butter for it's addictive richness, and granola for some crunch. Enjoy!


As always, I hope you like the recipe! And if you do give it a go, please tag me on Instagram (@fruitsandroutes) so I can see your creation, and let me know what you thought!

Emma ♥♥