For the frozen fruit chunks, I like to use persimmons, mangoes, and a few strawberries. Bananas, pineapples, and cantaloupe are all favorites too. I usually buy fruit that is very soft and very ripe. If I see persimmons that are soft and mushy, I buy a whole bunch and freeze them. When mangoes are in season, I buy the soft ones, or alternatively leave them on the counter until they’re very ripe. I cut them into cubes and freeze them on a baking sheet, laid out in a single layer. Once frozen, they go into freezer bags. This method prevents them from sticking together and becoming one big clump, making it easier to take out what I need.
In our house, when it’s thick, the kids get excited … they get “ice cream” for breakfast, and they eat it with a spoon.
Photography: Daniel Lailah
Styling: Amit Farber