Raspberry Ice Cream Parfaits

Raspberry Ice Cream Parfaits

I love this ice cream combo, made with raspberries, banana and maca powder. Better yet, it's topped with overnight oats for a lovely creamy combination. Enjoy for a sweet and decadent brekkie.

Course Breakfast

Cuisine gluten-free, raw, soy-free

Prep Time 20

Chill time 2

Total Time 1 20

Servings people

Calories 391kcal

Author Hannah Sunderani

Ingredients

overnight oats

1/2 cups gluten-free oats
1 tsp chia seeds
1 cup oat milk
1 tsp maple syrup
2 tbsp pumpkin seeds optional

Raspberry Maca Ice Cream

1 cup frozen raspberries
1 cup frozen bananas
2 tbsp maca powder
1.5 fl. oz coconut milk
1/2 tsp vanilla extract

US Customary - Metric

Instructions

Overnight Oats

In a bowl combine oats, chia seeds, oat milk, maple syrup and pumpkin seeds. Stir to combine and let soak for 1-2 hours, or overnight.

Raspberry Maca Ice Cream

Using your food proccessor on the grater setting (not s-shape), push 1 cup frozen raspberries and bananas through your food processor.
Remove grater from food processor and push in the S-shape blade. Add 1 shot coconut milk and a splash vanilla. Blend nice cream mixture until smooth (2-5 minutes). For soft-serve ice cream. Serve now with overnight oats.
For a firmer nice cream, transfer to a parchment-lined freezer-safe container and cover with tea towel. Place in freezer to chill for at least 2 hours (or overnight). Set out at least 20 minutes before serving for easier scooping.
To serve overnight oats/icecream combo: divide overnight oats into two jars. Add two scoops ice cream to each jar.

Notes

Ice cream will keep in freezer for up to one week, but best when fresh.

Nutritional information is a rough estimate.

Nutrition