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 :)
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