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.
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
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
- Toasted Buckwheat Groats optional
Instructions
- Take 4-5 bananas and slice into small rounds. Freeze eight hours or overnight.
- 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.
- 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.
- Scoop pink ice cream into the same bowl and swirl into white ice cream with your spoon.
- Top with fresh raspberries and raw buckwheat groats if desired.
- Enjoy!
Song of the Day:
My One and Only Love – Jamie Cullum
P.S.
If you make this recipe and post it on Instagram, be sure to tag me @wellandfull and #wellandfull so I can see! I love seeing your takes on my recipes :)
18 Comments
Katrina @ Warm Vanilla Sugar
February 11, 2016 at 2:38 pmI love the colour pink too! So why not have two delicious Valentine’s Day-ish recipes back to back!? LOVE this!
Sarah
February 11, 2016 at 4:39 pmThanks Katrina!! <3
Rebecca @ Strength and Sunshine
February 11, 2016 at 3:02 pmPink 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!
Sarah
February 11, 2016 at 4:40 pmYou’re lucky you know what you want to do while you’re actually AT college, girl! ;)
Andrea Wyckoff
February 12, 2016 at 12:00 amSeriously gorgeous photos!! I love a creamy bowl of “nice cream” anytime!
Sarah
February 12, 2016 at 8:52 amThank you Andrea!! :)
Ksenia @ At the Immigrant's Table
February 12, 2016 at 7:33 amWow, 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!!!
Sarah
February 12, 2016 at 8:52 amThank you Ksenia!! :D
Amy | Lemon and Coconut
February 13, 2016 at 8:43 amGo 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 :)
Sarah
February 13, 2016 at 12:56 pmAww thanks for your support, Amy <3
Amy
February 13, 2016 at 2:55 pmYummm!!!! Delicious and Simple! Can’t wait to try tomorrow! Great recipe Sarah :)
Sarah
February 13, 2016 at 3:35 pm:D Thanks Amy!
danielle // rooting the sun
February 13, 2016 at 9:17 pmhappy 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. ♥
Sarah
February 14, 2016 at 9:09 amThank 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
Bianca @ ElephantasticVegan
February 17, 2016 at 12:52 pmI 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!
Sarah
February 17, 2016 at 1:47 pmThanks Bianca!! <3
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