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


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


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. 🙂

We love comments! Thank you!

This site uses Akismet to reduce spam. Learn how your comment data is processed.