Trying to stay away from dairy and sugar wouldn’t be that hard at all if ice cream had never been invented! Â 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! Â 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!! Â So delicious! Â (Please excuse my photos. Â My good camera broke and I’m left with my phone camera, which is not the best)
Ingredients:
- 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. Â Take a taste. Â 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. Â Makes ~4-6 servings.
That’s it! Â As my little boy says, “Easy peasy lemon squeezy!” Â Enjoy!
