Summer time and the livin’ is easy. Well, it’s easily breezy as long as you have this raw vegan blueberry crumble banana ice cream parfait in one hand and a spoon in the other. It is H-O-T here in Atlanta, but not just that it’s humid too. The kind of weather that just makes you want to eat ice cream all day long. So here’s an easy, no-churn vegan banana ice cream layered with raw blueberry crumble to help you stay cool. I hope you enjoy it as much as I did!
If there’s anything you must make ASAP, it would be this simple 2-ingredient blueberry banana ice cream. All it takes is a couple of frozen bananas and blueberries blended until smooth. You wouldn’t believe how much like ice cream it tastes. It’s nice, smooth, and creamy exactly how I like it! I actually make banana ice cream every day: for breakfast, lunch, or dinner. Yes, even dinner. It’s super healthy (seriously it’s just fruit) and you can have fun mixing it up with different flavors. Please try it if you haven’t already!
The entire recipe for this ice cream parfait is raw, vegan, gluten-free, dairy-free and free of refined sugars. You don’t even need an ice cream maker, a high-speed blender or food processor will do just fine. I was inspired to make this all-natural treat by Osage Farms, the farm I visited with my grandparents over the weekend where I picked up $20 of fresh fruits and veggies. So I have them to thank for this fruit-filled parfait.
The chewy blueberry crumble goes great with the blueberry ice cream. I mean, you could eat both of them separately, but I always like to mix my banana ice cream with either a crumble or rawnola. I used dates and oats as the base as usual. Then, I added in a dash of cinnamon which helps boost your metabolism and fresh blueberries which are little powerhouses packed with antioxidants.
Lately, I’ve been sharing my raw vegan creations with my mom, but this one I kept all to myself. Once I started to dig in, I just couldn’t stop eating it. Seriously, it’s like I had blinders on and the parfait disappear in a matter of minutes. Sorry mom!
Well, good news for you because that just means you’ll have to try it and tell me what you think. If you do, please share with me on Instagram @asunshinemission. Nothing makes me happier than seeing all your beautiful recreations, just be sure to tag me please!
- 1 cup Medjool dates, pitted (soak them in water for 30 minutes if they're not chewy)
- 1/2 cup rolled oats, gluten-free
- 2 tbsp blueberries
- 1 tsp cinnamon
- 1 tsp coconut sugar (optional)
- 3 frozen bananas
- 1/4 cup blueberries
- Pulse oats in a high-speed blender or food processor until they break down into small pieces.
- Add all other ingredients and process until just combined.
- Store in a mason jar.
- In a high speed blender or food processor, add bananas.
- Blend until they turn into a smooth ice cream.
- Add blueberries and blend until well combined.
- Place blueberry crumble in a jar and layer with banana ice cream.
- Dig in!