Trying to stay away from dairy and sugar wouldn’t be that hard at all if ice cream had never been invented! I think I get my ice cream gene from my dad, who use to sit down to a half gallon of ice cream after dinner….. a bowl for me, a bowl for my sister, and the rest for him! Needless to say, he wasn’t a small man.
Banana ice cream has become a simple and tasty substitute when I’m craving that sweet creaminess.
My most recent creation is Carrot Cake Banana Ice Cream!! So delicious! (Please excuse my photos. My good camera broke and I’m left with my phone camera, which is not the best)
- 3 frozen bananas
- 1/2 cup carrot, finely shredded (~1 medium carrot)
- 2 Tbsp. coconut milk (full fat)
- 2 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1/2 tsp. cardamom
- 1/2 tsp. vanilla extract.
- 1/3 cup raisins
- 1/3 cup walnuts, chopped
- 15 drops stevia extract (optional)
Place your bananas, carrot, coconut milk, and spices in a food processor and mix until smooth. Take a taste. It’s delicious the way it is, but if you have a serious sweet tooth, like I do, you can add up to 15 drops of stevia and mix again.
Pour your ice cream into a large bowl and hand mix in the nuts and raisins. Makes ~4-6 servings.
That’s it! As my little boy says, “Easy peasy lemon squeezy!” Enjoy!