Berrylicious Breakfast Parfait

By Chef: Nadia Damaso
Posted: August 20, 2015


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You may be seeing berries everywhere right now, but don’t let the abundance deceive you, they’ll be gone before you know it so take full advantage now! This recipe, while quite decadent looking, is super easy and quick to make. Even though nothing can beat the combo of banana ice cream with fresh, seasonal berries, the berries can be substituted with any other kind of fruit- preferably cut into small chunks.


For the fruit and toppings
  • 2 tbsp pistachio nuts
  • 4-6 handful of fresh berries (you can use any kind! blueberries, raspberries, strawberries, currants…)
  • 1 bush fresh mint leaves
For the banana ice cream
  • 4 medium sized bananas, RIPE!
  • a dash of almond milk, or your choice of raw plant milk
  • 1 tbsp vanilla extract
  • 1 vanilla bean, only seeds
  • 1 tbsp almond butter (optional but recommended)
  • some stevia (if you like it very sweet)


For the fruit and toppings
  1. peel the pistachio nuts, put them into a zip-log bag and crush with a rolling pin until coarsely crushed.
  2. take the mint leaves off the bush, cut into super thin slices and set aside (save some leaves for later to decorate)
For the banana ice cream
  1. peel & slice up the bananas and put into the freezer overnight or for at least 3 hours.
  2. the next morning, take the frozen banana slices out of the freezer, let them thaw for 5 minutes. (otherwise your blender might conk out..)
  1. add into a blender together with the sliced mint leaves, dash of milk of choice, vanilla extract and beans, almond butter and stevia sugar if necessary. blend until super smooth and creamy!
  2. add some of the bananaicecream into the glasses you want to serve it in. now add some berries and top again with some more nanaicecream! sprinkle the roasted pistachio nuts on top and decorate with fresh mint leaves!