I’ve definitely been squeezing in my fair share of banana ice cream this week, before my move to Hong Kong tomorrow. Firstly, I had a boatload of ripe bananas that I had frozen in the freezer. Secondly, because I won’t be able to make it for the next couple of days until I’m all settled in after the move. And lastly, because it’s absolutely the most delicious food ever. Seriously, I count banana ice cream as my favorite food of all time! It’s a creamy, smooth & tasty dessert that’s completely raw, vegan, dairy-free, and sugar-free. I hope you enjoy this recipe for blueberry banana ice cream, topped with my go-to raw granola.
If you’ve seen my Instagram, you can probably tell I’m obsessed with banana ice cream. I just can’t get over how easy it is to make and how much it actually tastes like ice cream. It’s a million times healthier than any ice cream you’d find at the grocery store, plus you can even eat it for breakfast! Doesn’t get much better than that.
My morning routine usually goes like this: I get up around 9am and go for a run around the neighborhood. Usually I run about 3.5 miles, but I always run for 30 minutes so depending on my pace for the day it could be more or less distance. Then, I come home and do some ab workouts, jumping jacks, lunges, planks, and maybe lift some weights. That usually takes me another 30 minutes, then I hop in the shower and make myself a big bowl of nice cream.
It may sound ridiculous, but no joke banana ice cream is what gets me through my morning workout.
The whole time, I’m thinking of what flavor I want to make and what I want for toppings. Usually, it ends up being rawnola which I’m hooked on at the moment. What’s great about rawnola is not only does it not require baking, but it’s really easy to make in bulk. It can be stored in a mason jar for up to 1-2 weeks. If you want to make a lot, I suggest doubling this recipe. I honestly like it more than regular granola, which is why I put it on top of everything.
I’ve had some type of nice cream every day for breakfast for the past couple of weeks. It’s the one vegan treat I know I’ll never get sick of. It’s made from just frozen bananas and a dash of coconut water or plant-based milk, and in this case blueberries. Can you believe it?
This is the most delicious dairy-free comfort food.
The best part is since I’ve been loading up on carbs lately that means I’m not limiting myself at all. Nice cream all day every day! As long as you fill yourself with nutritious, whole foods, there really is no reason to ever limit yourself. I hope you enjoy this blueberry banana ice cream as much as I do.
Blueberry Banana Ice Cream
Ingredients
For the blueberry nice cream
- 2 cups frozen bananas
- 1/2 cup frozen blueberries
- 1-2 tbsp coconut water as needed
For the rawnola
- 1/2 cup gluten-free rolled oats
- 8 pitted Medjool dates
- 1 tbsp coconut sugar
- 1 tsp cinnamon
Instructions
For the nice cream
- Place all ingredients in a high-speed blender or food processor.
- Blend, adding coconut water a little bit at a time until smooth and creamy.
- Transfer to a bowl.
For the rawnola
- Place oats, coconut sugar, cinnamon, and half of your dates in a blender.
- Process until well combined.
- Add the rest of your dates and process until it just starts to stick together.
- Crumble on top of your nice cream.
- Dig in!
2 Comments
Blueberry nice cream is my absolute favorite flavor, and no breakfast is complete without some homemade granola on top! YUM!
It’s definitely one of my favorites too!! 🙂 I’m just the biggest nice cream lover haha