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