Banana Ice Cream Parfait.
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…
Eat More Plants. 
One Response to “Banana Ice Cream Parfait.”
That looks so delicious!