When red berries take over the market stalls, you may as well make the most of them before they vanish! This parfait pairs a silky banana ice cream with fresh berries and crushed pistachios, for a breakfast that feels like dessert. Once the bananas are frozen everything comes together in minutes, with no cooking and no complicated equipment. A real pleasure to layer up in a pretty glass.
Breakfast parfait with banana ice cream and red berries
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Ingredients
For the banana ice cream
- 4 very ripe bananas
- A dash of plant milk (almond or another raw drink of your choice)
- 1 tbsp vanilla extract
- The seeds from half a vanilla pod
- 1 tbsp almond butter (optional but recommended)
- A little stevia (optional, for a sweeter result)
For the fruit and topping
- 2 tbsp unsalted pistachios
- 4 to 6 handfuls of fresh red berries (blueberries, raspberries, strawberries, redcurrants, as you like)
- A few fresh mint leaves
Preparation
- The day before, peel and slice the bananas, then freeze them for at least 3 hours (ideally overnight).
- Shell the pistachios, slip them into a freezer bag and crush them roughly with a rolling pin.
- Finely chop some of the mint leaves and set the rest aside for decoration.
- Take the frozen bananas out and let them soften for 5 minutes so as not to strain the blender.
- Blend the bananas with the chopped mint, the plant milk, the vanilla extract, the vanilla seeds, the almond butter and the stevia until smooth and creamy.
- In glasses, alternate a layer of banana ice cream and a layer of red berries, finishing with the ice cream.
- Scatter over the crushed pistachios and decorate with the reserved mint leaves.
Tip
This recipe works with any fruit cut into small pieces: try it with mango or kiwi when red berries are out of season.
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FAQ: your questions about the banana and berry parfait
How do you make homemade ice cream without an ice-cream maker?
The principle is simple: freeze a fruit rich in starch and pectin, then blend it while still frozen. The banana is the champion here, because its texture turns into a silky cream the moment it hits the food processor. Slice it before freezing so the blades do not have to fight, let it soften for five minutes out of the freezer, then blend in bursts, scraping down the sides. A splash of plant drink helps things move. Without banana, frozen mango, peach or avocado also work well, but you will then need a little fat — nut butter or coconut cream — to get that same softness.
What can you do with lots of bananas?
Overripe bananas are a stockpile, not a problem. Peel them, slice them and freeze them flat on a tray before tipping them into a bag: you will have instant ice cream on hand for weeks. They also work beautifully in smoothies, egg-free pancakes, a morning porridge or raw cereal bars, where they replace a good part of the sweetener. Dried in thin rounds in the dehydrator, they become a crisp snack. And a well-mashed ripe banana makes an excellent binder in a raw dough, standing in for the egg.
What recipe can I make with a single banana?
One banana is enough for a generous portion of instant ice cream: frozen and then blended with a spoonful of almond butter and a little plant drink, it gives a creamy dessert for one. It is also the base of a complete smoothie with a handful of berries and a spoonful of chia seeds, or of a nice-cream bowl topped with fresh fruit and seeds. For something between sweet and savoury, mash it onto wholemeal toast with nut butter and a little cinnamon. And if it is really very ripe, it alone replaces the egg and part of the sugar in a pancake batter.
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