raw/ recipes

Raspberry Swirl Banana Ice Cream | For Valentine’s Day

Raspberry Swirl Banana Ice Cream | Well and Full | #vegan #recipe

Happy Almost Valentine’s Day! I know my last post was Valentine’s Day themed, but I couldn’t resist doing something pink and sweet in the festive spirit. It’s not even that I really love Valentine’s Day as a holiday, I just love the color pink! :D In this recipe, the pink color is all natural from bananas and raspberries, which together make a perfectly sweet and healthy ice cream! It’s nutritious enough for breakfast but eats like a dessert, so it can go either way.

Raspberry Swirl Banana Ice Cream | Well and Full | #vegan #recipeRaspberry Swirl Banana Ice Cream | Well and Full | #vegan #recipe

Also – quick personal sidebar – if any of you have been following my life journey via this space, you may have noticed that I haven’t been talking about my goals to become a nutritionist lately. That’s mostly because I’m still trying to find the right path for me. In the U.S., there’s no government-regulated “Holistic Nutritionist” credential, even though there are independent boards who can give that certification. However, there is a government-regulated credential called the CNS, or Certified Nutritional Specialist, that I’m looking into. It requires you to have a Master’s or Doctorate in nutrition, which would obviously be a huge undertaking from me. As my undergraduate degree was in business, I would have to go back and take a whole bunch of undergraduate chemistry / anatomy / biology classes to even enroll for my Master’s. But even though it would be a huge process to get my Master’s, I’m leaning towards that path because I want to have as strong of a scientific background as possible before becoming a nutritionist. So I may be going back to college for a few classes this summer! However, nothing’s final yet, so I’ll keep you all updated as to what I decide. But I think taking undergrad science classes will be a great litmus test to see if I’m up to the rigors of a Master’s Degree! Wish me luck!

Raspberry Swirl Banana Ice Cream | Well and Full | #vegan #recipeRaspberry Swirl Banana Ice Cream | Well and Full | #vegan #recipe

Raspberry Swirl Banana Ice Cream | Well and Full | #vegan #recipe
5 from 3 votes
Print

Raspberry Swirl Banana Ice Cream

This raspberry swirl banana ice cream is naturally sweet and pink, perfect for Valentine's Day!
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 1 Bowl

Ingredients

White Ice Cream

  • About 2 and a Half Frozen Bananas sliced
  • 1/4 Cup Almond Milk or other plant milk

Pink Ice Cream Swirl

  • About 2 and a Half Frozen Bananas sliced
  • 1/4 Cup Almond Milk or other plant milk
  • Handful of Raspberries fresh or frozen

Toppings

  • Fresh Raspberries
  • Raw Buckwheat Groats optional

Instructions

  1. Take 4-5 bananas and slice into small rounds. Freeze eight hours or overnight.
  2. Make the white ice cream first - add half of the bananas to a food processor. Pulse until creamy, adding almond milk halfway. When done, scoop out into your bowl.
  3. Then, make the pink ice cream swirl. Add the remaining bananas and a handful of raspberries to the food processor, and pulse until creamy, adding almond milk half way.
  4. Scoop pink ice cream into the same bowl and swirl into white ice cream with your spoon.
  5. Top with fresh raspberries and raw buckwheat groats if desired.
  6. Enjoy!

Raspberry Swirl Banana Ice Cream | Well and Full | #vegan #recipe

Song of the Day:

My One and Only Love – Jamie Cullum

 

17 Comments

  • Reply
    Katrina @ Warm Vanilla Sugar
    February 11, 2016 at 2:38 pm

    I love the colour pink too! So why not have two delicious Valentine’s Day-ish recipes back to back!? LOVE this!

    • Reply
      Sarah
      February 11, 2016 at 4:39 pm

      Thanks Katrina!! <3

  • Reply
    Rebecca @ Strength and Sunshine
    February 11, 2016 at 3:02 pm

    Pink has to happen on V-day! And raspberry is the way to go!!
    Ah, well I’m hoping to get my BA in Nutrition right off the bat for undergrad! From there I’m still not sure!

    • Reply
      Sarah
      February 11, 2016 at 4:40 pm

      You’re lucky you know what you want to do while you’re actually AT college, girl! ;)

  • Reply
    Andrea Wyckoff
    February 12, 2016 at 12:00 am

    Seriously gorgeous photos!! I love a creamy bowl of “nice cream” anytime!

    • Reply
      Sarah
      February 12, 2016 at 8:52 am

      Thank you Andrea!! :)

  • Reply
    Ksenia @ At the Immigrant's Table
    February 12, 2016 at 7:33 am

    Wow, going back to school is a BIG decision!… But it just may turn out to be the best one you’ve ever made. Hope those summer courses go well!!!

    • Reply
      Sarah
      February 12, 2016 at 8:52 am

      Thank you Ksenia!! :D

  • Reply
    Amy | Lemon and Coconut
    February 13, 2016 at 8:43 am

    Go for it Sarah! that sounds so exciting, to be deciding and to have such wonderful options. I think good nutritionists will be very important in the future, and it’s a really great area to train in :)

    • Reply
      Sarah
      February 13, 2016 at 12:56 pm

      Aww thanks for your support, Amy <3

  • Reply
    Amy
    February 13, 2016 at 2:55 pm

    Yummm!!!! Delicious and Simple! Can’t wait to try tomorrow! Great recipe Sarah :)

    • Reply
      Sarah
      February 13, 2016 at 3:35 pm

      :D Thanks Amy!

  • Reply
    danielle // rooting the sun
    February 13, 2016 at 9:17 pm

    happy valentines day, beautiful lady! the past couple weeks have been so chaotic for me, but without fail your vibrant food creations have kept me smiling amid the crazy days. i love your positivity Sarah – and i have not a single doubt that you would completely own the road to a master’s degree, long as it may be. your heart is pure and driven & i love it. ♥

    • Reply
      Sarah
      February 14, 2016 at 9:09 am

      Thank you so much for your note Danielle <3 I always try to stay positive and I'm glad it seeps through the words here. :D

  • Reply
    Bianca @ ElephantasticVegan
    February 17, 2016 at 12:52 pm

    I couldn’t think of a better breakfast for Valentine’s Day (or any day really) than this Raspberry swirled Banana Ice Cream. It looks simply gorgeous. <3 Raspberries for the win!

    • Reply
      Sarah
      February 17, 2016 at 1:47 pm

      Thanks Bianca!! <3

  • Reply
    Plant-Based Recipes: Mixing Up Your Meals with Anti-inflammatory Foods to Improve Recovery - RunToTheFinish
    February 17, 2017 at 6:34 am

    […] worth it for the bliss sans the bloat. Cookies and Cream Recovery Smoothie from RunToTheFnish Raspberry Swirl Banana Ice Cream from Well and Full No Bake Power Cookies from Go Dairy Free Vegan Chocolate Chip Oatmeal Cookies […]

  • Leave a Reply