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Vegan Banana Ice Cream Raspberry Parfait

Creamy banana ice cream with tangy raspberry sauce is perfectly refreshing for hot summer days. This Vegan Banana Ice Cream Raspberry Parfait is naturally sweetened with dates so it’s a whole food dessert that you can feel great about! I use a ordinary $40 blender, so rest assured you don’t need a high powered Vitamix or Blendtec for this.

Video Tutorial for Vegan Banana Ice Cream Raspberry Parfait

Printable recipe for Vegan Banana Ice Cream Raspberry Parfait

Yield: 3 servings

Vegan Banana Raspberry Parfait

Vegan Banana Raspberry Parfait

This creamy sweet banana parfait with tangy raspberry sauce and topped with crunchy granola is perfect for hot days. With no added fat and using natural whole foods, this is a treat is packed with nutrition! If you have ripe bananas in the freezer already, you could be enjoying this frozen deliciousness in mere minutes.

Ingredients

  • 3 large ripe bananas, chopped and frozen
  • 1 teaspoon vanilla extract
  • 1 1/2 cups frozen raspberries
  • 3/4 cup pitted dates soaked in 1/4 cup water

Garnish

  • 3 - 6 tablespoons honey-free granola
  • a few pieces frozen banana and raspberries to finish

Instructions

  1. Make sure to remove all pits from the dates. Soak the dates in water until soft, about 10 minutes.
  2. Meanwhile, pulse the frozen bananas along with the vanilla extract until creamy. Do not overblend. You may need to stop the blender periodically to push the bananas towards the blades. Be sure to wait until the blades have stopped moving before removing the lid and using a spatula. If necessary, add a small amount of plant-based milk to help the blender along; just a a couple tablespoons of liquid at a time. Avoid adding too much or you'll make a smoothie. I did not use any additional liquid in this video.
  3. Transfer the banana sorbet to a bowl or other container and let it sit in the freezer while you prepare the raspberry sauce.
  4. Strain the water from the dates and blend them with the raspberries until smooth. You may need to stop the blender to push the mixture down towards the blades. As before, be sure to wait until the blades have stopped moving before removing the blender lid.
  5. Scoop the banana sorbet and raspberry sauce into glasses or bowls, layering with your choice of toppings. Serve immediately.

Notes

If you don't have use dates to use as a sweetener, you can leave them out for a super tangy raspberry sauce or use any other sweetener you like. Just add enough for your tastes.

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