Ok, I know I might be a little late on this discovery but I finally did the frozen banana ice cream thing. Amazingness ensued. I’m in love quite frankly. And so easy!!
I saw this beautiful collection of overnight oat parfaits on the “oh she glows” blog. I was taken by the neapolitan parfait mainly. Anything layered in a pretty glass has my heart.
So last night I prepped the overnight oats.
1/3 c oats, I used gluten free
1 1/4 c nut milk
1 1/2 T chia seeds
1 1/2 T carob powder
1 t cocoa powder
Mix well. Let set up in the fridge overnight.
Now for the main event…
Banana Ice Cream!
How have I not made this before?!
I sliced two bananas and put them in a ziplock bag in the freezer last night.
This morning I put the bananas along with 2 T coconut milk (the thick kind from the can, full fat) into my blender and blended. Probably took about a full 5 minutes, stopping every so often to scrape down the sides. It will come to this amazingly creamy, ice cream like consistency. Don’t stop until you get there! I took out half of this mixture and set it aside. Added a handful of strawberries, fresh or frozen, and blended until I had a nice pink color.
Layer all together, top with your choice of fruits and be prepared to be blown away.
This might be my new favorite breakfast…