Guys, there’s only a few weeks left to rhubarb season. I know! It’s so short!! Make sure to freeze some to last you throughout the summer! But before it does end, let me share this decadent yet healthy ice cream parfait with you.
This recipe is actually a yummy mix between two recipes that I’ve already shared on the blog: my basic 5-minute banana ice cream, aka nice cream, topped with my rhubarb & date compote, both free of refined sugar or other nasty stuff you would find in a typical sundae from an ice cream parlour. To see those recipes, just click on the pictures below.
To make it more interesting, I also added some vegan chocolate pieces and fresh strawberries on top, but you can eat it as is or let your imagination run wild. You da boss. Anyway you choose to serve it, I’m sure you’ll love it. Enjoy!
Sugar-free nice cream & rhubarb parfait
- Start by making the rhubarb compote, and let cool completely, or enough to handle.
- Once your compote is ready to use, make your banana ice cream using a high-speed blender or a good food processor.
- For a thicker parfait, freeze your nice cream for at least an hour before assembling your parfait. I prefer a softer serve and eat it right away.
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