Happy Creative Ice Cream Flavor Day!

We have an extra “bonus” blog post today because I just learned today is Creative Ice Cream Flavor Day.  How did I miss that one?  You may know that I come from a family of ice cream lovers with lots of recipes for traditional ice cream as well as banana based “fruit creams.”

So today I decided to share with you my recipe for Carrot Cake Fruit Cream.

Carrot Cake Fruit Cream Copyright 2013 by R.A. Robbins
Carrot Cake Fruit Cream
Copyright 2013 by R.A. Robbins

Ingredients:

2 cups frozen mashed bananas

1/2 cup coconut milk

1/2 teaspoon cinnamon

1/4 cup finely grated carrots (about 1 small)

1/4 cup crushed pineapple (drained)

1/8 cup finely chopped walnuts

Directions:

1. Add bananas and coconut milk to blender container of a high speed blender such as a Ninja or a Vita Mix. Pulse a few times then process on high until ingredients are well blended and look like ice cream. If you bananas are frozen very hard you may have to stop a few times and scrape them down.

2. Remove blade and stir in remaining ingredients. You may pour the ice cream into a bowl to do this if desired.

3. The ice cream is now the consistency of soft serve. I suggest putting it in the freezer for a couple of hours to allow the flavors to blend.

Serves 4.

Looking for more traditional ice cream and fruit cream recipes?  Check out my e-book Frozen Fun at Espirational Books.

 

3 thoughts on “Happy Creative Ice Cream Flavor Day!”

  1. Reblogged this on KenMaursCorner and commented:
    It’s not “ice cream weather” here in south-east Queensland at the moment, but I will surely try this when the temperatures start warming up.In the mean time I will reblog so my vegan friends can try it!

    1. Thank you Maureen. I remember growing up we would turn up the heat and wrap up in blankets to eat homemade ice cream in the winter. But I guess we were a little crazy about our ice cream. 🙂

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