Friday, April 16, 2010

Carob Banana Ice Cream

I have been on a search for a simple, wholesome ice cream recipe, that didn't require an ice cream maker. I found another great recipe from the book, Sugar-Free Gluten-Free Baking and Desserts by Kelly Keough, for a carob ice cream. It came out very nice! You just can’t go into it thinking it’s going to taste just like real ice cream. It’s nuttier tasting and you definitely taste the carob. But it's got a nice banana, chocolate flavor, and my daughter loves it! It calls for frozen bananas, but I could see this working with frozen raspberries, strawberries or even peaches. Please let me know if you try it with another fruit.

2 ripe bananas, frozen
1/2 cup, plus 2 tablespoons of unsweetened almond milk
1 dropper liquid stevia, vanilla créme
1 dropper liquid stevia, chcolate
1/4 cup roasted carob powder
1/4 cup raw almonds
2 tablespoons of agave
1/4 teaspoon of cinnamon
1 tablespoon of raw cacao nibs, for topping (I don't add these)

The night before, peel 2 bananas. Cut each one into fourths and wrap in a sheet of foil. Freeze bananas overnight.

Unwrap and place frozen bananas in food processor add liquid stevias, roasted, carob, almonds, agave, and cinnamon and blend. Slowly add in the almond milk.

Purée for about one minute until batter is creamy and smooth, like soft-serve ice cream. Top with raw cacao nibs.

I put mine in an ice cube tray and put popsicle sticks in the center and made popsicles out of them.

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