Raspberry-Chia-Vanilla Banana Ice-Cream
A combination of flavors that will make your taste buds dance.
It’s no secret that I’m absolutely crazy about banana ice-cream! Lately I’ve had a big affection to chia pudding as well. Instead of either having banana ice-cream or chia pudding, I simply decided to combine it into one breakfast. The addition of berries is always good and adds some extra fruitiness you wouldn’t wanna miss out on.
Even though the texture and taste of banana ice-cream, chia pudding and berries is completely different, they go so well together. The chia pudding is best prepared the night before because the seeds need to soak for at least two hours to get the consistency of pudding.
Don’t forget to always keep some frozen banana slices in your freezer! To make banana ice-cream, they’re best left to freeze overnight. Like that, you can simply take them out of the freezer in the morning, thaw for a couple of minutes and blend to the consistency of ice cream in a high-speed blender with a dash of milk, within a couple of minutes.
You can either cook the berries the night before and let them cool in fridge overnight or you can heat them up in the morning and add the slightly heated berries to the banana ice-cream and chia pudding. I prefer adding them when they’re still a bit warm! It’s like hot berries on ice cream! And who doesn’t like that? The blackberries not only provide great taste, but also that beautiful velvety color!
You’re completely free in the choice of your toppings and can add any kind of berries. I just had some pomegranate at home and it actually goes really well with it! Instead of nuts ( I always sprinkle roasted nuts on top of everything), I added some mulberries. So yum! But like I said, add whatever you like best.
I almost forgot — I added a dollop of homemade peanut butter on top as well! A must! In the recipe below you have the choice to mix some peanut butter into the banana ice-cream. Because it’s Sunday today and I had time for a big and well-deserved breakfast after my morning run, I added some peanut butter into the banana ice-cream and another small dollop on top.
And don’t forget to eat this with the longest spoon you have so that you can dive all the way down and have a bit of everything on the spoon! If every spoon tastes a bit different, it’s going to be a real taste experience to eat this!
SERVES 1(-2) / GF, DF, VGN, RSF
CHIA-PUDDING
- 2 tablespoons Chia Seeds
- 200ml milk of choice
- 1 dash pure vanilla extract
- 2 teaspoons sweetener of choice e.g. honey
BANANA ICE-CREAM
- 2 bananas, in slices, frozen
- 2 teaspoons homemade peanut butter (optional)
- 150ml milk of choice
- 1–2 teaspoons sweetener of choice, e.g. honey
BERRIES
- 100g raspberries, fresh or frozen
- 150g blackberries, fresh or frozen
- 1 teaspoon Bare Berries
- 2 teaspoons sweetener of choice, e.g. honey, coconut blossom sugar etc.
- 2 tablespoons water
TOPPINGS
- Mulberries
- 1/2 pomegranate (or berries of choice)
- Crushed and roasted nuts
- Homemade peanut butter
DIRECTIONS
- Add the chia seeds, milk, vanilla extract and sweetener into a bowl and stir until well combined. Soak in the fridge overnight or for at least two hours.
- In a saucepan, heat up the berries together with the water and some natural sweetener for a few minutes, take off the heat and mash up a bit with a fork. (Don’t blend, you want to have some berry chunks in there!)
- Take the frozen banana slices out of the freezer, thaw for a few minutes and add into a blender/food processor together with the milk and blend until smooth and creamy. Add the peanut butter if desired, and sweetener, and mix for another minute.
- Stir the chia pudding again to avoid chunks and add into a jar alternately with the banana ice-cream and berries right to the top. Sprinkle the pomegranate or other berries of choice, mulberries, and whatever else you’d like on top and enjoy, enjoy, enjoy!
x Nadia
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