I’ve just come up with my new favorite breakfast. It’s a cinnamon banana ice cream crumble parfait. The cinnamon banana ice cream layered with banana crumble goes perfectly together. It’s chewy, naturally sweet, and completely raw & vegan. This healthy treat could also make for a pretty stellar dessert. It definitely satisfies my sweet tooth without any added sugar!
The entire recipe takes less than 10 minutes to make. Just my type of meal! Besides being raw and vegan, it’s gluten-free, dairy-free, paleo, and sugar-free. So that means just about anyone can enjoy this parfait. I try to make food that’s plant-based, nourishing, and covers all the bases in terms of being allergy-friendly. And I think this one does it all while still tasting heavenly.
The cinnamon banana ice cream is simple. If you’ve never had banana ice cream before, it’s probably the healthiest, most tasty raw vegan substitute for ice cream out there. You can easily make it on your own at home. No ice cream maker necessary!
All you have to do is freeze some bananas overnight (peel them first, I made the mistake of not doing so when I first tried!). Then, in the morning toss them in a blender or food processor with some cinnamon and almond milk. Let it whiz around until you get a creamy, smooth ice-cream-like texture. This is by far the most magical discovery I ever made as a vegan!
The 3 simple ingredients you need for the crumble are: a banana, rolled oats, and sticky dates. I’ve made rawnola before and it’s so addicting. Honestly I’ve gotten into the habit of eating it every day. No joke. But I wanted to switch it up so I made this hybrid between rawnola and a crumble by replacing the buckwheat groats with banana. And I never thought I’d say this but I think I like it better!
The banana crumble is sticky, chewy, gooey, and just the right amount of sweet. I’m a banana lover so it just clicked for me. Banana crumble with banana ice cream is the perfect match.
I strongly suggest mixing it up so when you dig into the cold, creamy ice cream, you get chunks of gooey banana crumble. This parfait disappeared in a matter of minutes and then I ate the leftover crumble for dessert. I like it so much I’m probably going to have it again tomorrow!
- 2 bananas, frozen
- 1/2 tsp cinnamon
- 1/4 cup almond milk
- 1 1/2 cup pitted dates
- 1 1/2 cup rolled oats
- 1/2 small banana, sliced
- In a high speed blender or food processor, process bananas and cinnamon.
- Add almond milk a little at a time until you get a smooth, creamy texture.
- Place banana ice cream in the freezer while you make the crumble.
- In a blender or food processor, add all ingredients and pulse until combined.
- Take banana ice cream out of the freezer.
- Layer ice cream and crumble in a jar.
- Dig in!