Carob Banana Ice Cream Recipes
CAROB ICE CREAM - THE WINNING TRY
Carob-coconut ice cream is about the closest to a Wendy's® Frosty that I've been able to get. Serve immediately as soft serve or put in freezer to thicken. Shouldn't freeze solid, but remain scoopable.
Provided by Michelle
Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes
Time 55m
Yield 4
Number Of Ingredients 3
Steps:
- Blend coconut milk, sugar, and carob powder together in a blender until smooth.
- Pour coconut milk mixture into your ice cream maker and process according to manufacturer's instructions until smooth and frozen, about 45 minutes.
Nutrition Facts : Calories 304.1 calories, Carbohydrate 33.5 g, Fat 20.9 g, Fiber 3.7 g, Protein 2.3 g, SaturatedFat 18.5 g, Sodium 15 mg, Sugar 28.1 g
BANANA AND CAROB ICE-CREAM
I got this recipe from "The Australian Women's Weekly 501 Low-Fat Recipes" book. This ice-cream is really great because not only does it have a great taste, but it is also low in fat. Carob is kind of an acquired taste, but those who do enjoy it, usually can't get enough. Carob is also used as an alternative to chocolate for diabetics. NOTE: For the cup of banana, use 3 medium sized overripe bananas. The prep time does not include freezing time.
Provided by Country Girl825
Categories Frozen Desserts
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Pour the evaporated milk into a loaf pan and cover with aluminium foil.
- Freeze the milk until just firm.
- In a food processor, process the frozen evaporated milk, yoghurt, banana, syrup, milk and vanilla until creamy and thick.
- Pour the mixture into a 15cm x 25cm loaf pan and cover with aluminium foil.
- Freeze the mixture until just firm.
- Repeat the processing, in a food processor, stirring in the carob.
- Pour into a loaf pan, cover with aluminium foil and freeze until just firm.
Nutrition Facts : Calories 117.7, Fat 0.8, SaturatedFat 0.5, Cholesterol 2.6, Sodium 30.5, Carbohydrate 25.2, Fiber 1, Sugar 19.8, Protein 2.5
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Estimated Reading Time 5 mins
- Make sure that you have frozen your ice cream maker insert overnight, or in accordance with manufacturer's instructions.
- In a small bowl, place one tablespoon of the blended coconut cream, carob, syrup, vanilla and salt. Whisk until smooth.
- Turn the blender on to a fairly high setting. Gradually add the carob mixture. (I do this carefully with the lid off, but you may choose to use the feeder hole in the lid of the blender.) Process until smooth and consistent in color.
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- Place all ingredients (banana base plus the add in ingredients of your choice) into a high speed blender and blend on high until soft serve ice cream consistency is reached, which should be about 30-60 seconds.
- Taste to determine if you want to add more of any add ins, and re-blend if needed. Otherwise, simply spoon out and serve!
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5/5 Estimated Reading Time 3 mins
- Cut the bananas into 3 or 4 pieces (or cut them into coins if your blender or food processor is not very powerful), put them in an airtight container and freeze overnight. If your blender/food processor can’t blend the frozen bananas, add some plant milk (coconut milk and nut milks are awesome to make ice cream) or some non frozen bananas (I’d use 3 frozen and 3 non frozen bananas).
- When it’s ready, you can eat the ice cream immediately, but it will be quite soft. You can also transfer it to an airtight container and freeze for at least 1 hour or until solid. If it’s too hard, let stand at room temperature for at least 10 minutes or until it has the perfect consistency.
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Estimated Reading Time 4 mins
- Peel and slice the bananas into coins. Transfer them to a freezer bag and put them in the freezer for at least 4 hours (or until they are frozen).
- Once your bananas are frozen, transfer them to a blender, add the carob and blend until you get a homogenous mix. If your blender is having a hard time processing the frozen bananas add one or two tsp water.
- Optional (only for non AIPers): if you want to add a little crunch to your nice cream, crush roughly your pecan nuts and add them to your nice cream. You can either simply sprinkle the pecan nuts on top of your nice cream or incorporate them in the nice cream by mixing with a spoon (don't use the blender or you will loose the crunchiness).
- You can serve your nice cream right away when it has a soft serve consistency. Or if you want a scoop-able consistency, transfer your nice cream to a freezer safe dish and place in the freezer for about 2 hours. And voilà!Bon appétit!
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5/5
- Cut the bananas into 3 or 4 pieces (or cut them into coins if your food processor or blender is not very powerful), put them in an airtight container and freeze overnight.
- Add the bananas to your food processor or blender and blend until you have a super creamy banana ice cream. Be patient, keep blending!
- If your food processor or blender can’t blend the frozen bananas, add a splash of any kind of plant milk (coconut milk, cashew milk, or almond milk work very well for making vegan ice cream).
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Estimated Reading Time 6 mins
- In a medium saucepan, whisk together the coconut milk with the cacao powder, tapioca*, and maple syrup. Heat the mixture over medium heat and cook while stirring with the whisk for about 5-10 minutes until the mixture just begins to bubble.
- Remove from heat, then whisk in the sunbutter, vanilla, and sea salt until fully combined and smooth. Allow the mixture to cool at room temperature for about 20 minutes, stirring. A film might begin to form on top - this is normal, simply whisk to blend it away.
- Transfer the mixture to a medium loaf pan (I used an 8.5 x 4.5} and cover the top with plastic wrap so the plastic is in full contact with the mixture. wrap again tightly with aluminum foil and place in the freezer, freeze 6 hours or overnight.**As with most homemade no-churn ice creams, once fully frozen, you will need to allow it to thaw on the countertop for 15-30 minutes prior to scooping. Enjoy!
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