Let’s talk about Chia Seeds

One of the challenges of eating healthy is learning about new foods.  Whether you are adventurous or not with your food choices, buying new items can be overwhelming.  Since chia seeds were mentioned on our Facebook page, I figured there couldn’t be a more perfect place to begin.
On the back of the package of organic raw chia seeds which I keep in my pantry, I read the following chia seed description: “The chia seed was eaten by Aztecs for strength and was a main staple food along with corn and beans.  Chia is an excellent vegetarian source of omega fatty acids, an easily digestible form of protein and full of minerals, vitamins and soluble fiber.  It contains more natural antioxidants than flaxseed and is an excellent source of dietary fiber.”
Despite their obvious nutritional value, these little seeds aren’t a pantry staple in part because people don’t know how to use them.  I like to throw them in smoothies (of course), pancake batter, muffins and sweet bread.  Those are all great ways to add chia seeds to your diet but this week I took it a step further and set out to develop a recipe for chia seed ice cream.  After about 5 tries I found a blend worth sharing.

Banana Chia Seed Ice Cream (serves 4-6)

  • ¼ cup raw, organic chia seeds
  • 1 cup organic unsweetened rice milk (You could also use almond or flax milk.)
  • 2 frozen bananas
  • 24 oz. frozen mango
  • 3-5 ice cubes
  • 2 tsp. powdered Stevia (You may need to add a bit more or less depending on how sweet you want the ice cream.)
  • ⅛ tsp. of real vanilla


  • Place chia seeds and milk in a small bowl. I just use a 1 cup measuring bowl and add the chia seeds first and then fill the milk up to the 1 cup line.
  • Let stand for at least 15 minutes (the longer the better; you can even let it set all day in the fridge).  The chia seeds expand and taste a bit like tapioca.
  • Add chia seed mixture to blender with frozen bananas, frozen mango, ice cubes, stevia and vanilla. Taste before serving and add more stevia or vanilla depending on the level of your sweet tooth.
  • Blend on high for one minute or until ingredients are smooth. Note: You really need a high-powered blender like the Vitamix to get this to blend as a frozen treat.  If you need a thicker consistency, add more ice cubes.

This was a big hit with everyone at my house including my in-laws, husband and of course the kids.  Enjoy and let me know what you think!  (This picture of my happy eater was taken on his 3rd bowl so it was a bit melted.  The consistency should be the same as ice cream.)





  1. Aimee Higgs
    March 29, 2012

    Love the look of your new site and I’m ganna try the ice cream!! Yummy! Great job ladies!

  2. April Warren
    April 1, 2012

    I already use chia seeds in smoothies and oatmeal. Can’t wait for the banana ice cream! Tomorrow is the day! I’ll let u know how it goes. Thanks gurls!!

  3. Noreen Healy
    April 2, 2012

    I made the ice cream for my grown children and my grandchildren, and wow, what a great treat it was. I was originally thinking, as I was making it, that it made sooooo much. But, guess what, they loved it and finished every bit of it!

    Thanks for the great recipe. It is a keeper!

    I keep soaked chia seeds in my refrigerator and stir them into homemade salad dressing as needed.

    • admin
      April 10, 2012

      I love that you made the ice cream and was so excited that everyone loved it! Thanks for sharing! Also, what a great idea to keep soaked chia seeds in the fridge. I am going to start doing that!

  4. Jennifer Dodson
    April 20, 2012

    this is fantastic, maryellen. we love chia seeds and are so happy to try the ice cream. i love that it is dairy free. have you heard of the detoxifying effects of chia seeds when made into a gel? check out daniel vitalis. you are doing great things.

    • The Kitchen Remix
      April 30, 2012

      Thank you for the support. Yes, Stephanie and I have soaked chia seeds to use in many recipes. I love adding a scoop to my morning smoothie or baking them in muffins. I will check out Daniel Vitalis.


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