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!