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Carob Mint Ice Cream – Joann Rachor

Carob Mint Ice Cream - Joann Rachor recipe image
This delightful Carob Mint Ice Cream offers a sophisticated twist on the classic banana "nice cream." By blending frozen bananas with rich carob powder and a hint of mint, you create a dessert that mimics the texture and satisfaction of traditional ice cream without the dairy. The addition of peanut butter adds a subtle depth and creaminess, while the carob provides a chocolate-like flavor that is naturally caffeine-free. This recipe is perfect for warm summer evenings or as a quick, healthy snack. It&# 226;ÂÂs naturally sweetened by the fruit, making it an ideal choice for those seeking lighter, plant-based dessert options. Serve it immediately for a soft-serve consistency or freeze briefly for a firmer scoop.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 1
Calories: 138.1
Dietary: Gluten-free, Vegetarian
Description
This delightful Carob Mint Ice Cream offers a sophisticated twist on the classic banana "nice cream." By blending frozen bananas with rich carob powder and a hint of mint, you create a dessert that mimics the texture and satisfaction of traditional ice cream without the dairy. The addition of peanut butter adds a subtle depth and creaminess, while the carob provides a chocolate-like flavor that is naturally caffeine-free. This recipe is perfect for warm summer evenings or as a quick, healthy snack. It&# 226;ÂÂs naturally sweetened by the fruit, making it an ideal choice for those seeking lighter, plant-based dessert options. Serve it immediately for a soft-serve consistency or freeze briefly for a firmer scoop.
Ingredients
  • 2 Frozen Bananas
  • 1/2 cup To 3/4 water
  • 2 tablespoon Nuts -=OR=-
  • 1 tablespoon Peanut butter
  • 1/16 teaspoon Salt
  • 1 1/2 tablespoon Carob powder
  • 1/8 teaspoon Mint-peppermint flavor.
Directions
  1. 1
    Peel two ripe bananas and cut them into 1-inch chunks.
  2. 2
    Place the banana chunks in a freezer-safe bag or container and freeze for at least 4 hours, or until solid.
  3. 3
    Add the frozen banana chunks to a high-speed blender or food processor.
  4. 4
    Add the peanut butter, carob powder, mint flavoring, and salt to the blender.
  5. 5
    Begin blending on low, gradually increasing speed. Use a tamper or spatula to push the bananas toward the blades if necessary.
  6. 6
    Slowly drizzle in 1/2 cup of water through the feed tube, only adding more as needed to help the mixture blend into a smooth, creamy consistency.
  7. 7
    Continue blending until the mixture resembles soft-serve ice cream, scraping down the sides as needed.
  8. 8
    Serve immediately for a soft texture, or transfer to a container and freeze for 30 minutes to firm up slightly.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 138.1kcal
% Daily Value *
Total Fat 6.9g11%
Saturated Fat 0.9g5%
Cholesterol 0.0mg0%
Sodium 320.4mg14%
Total Carbohydrate 19.1g7%
Dietary Fiber 2.0g8%
Sugars 12.3g
Protein 2.6g6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: carob, mint, ice cream, banana, dairy-free, vegan, dessert, healthy, frozen, blender, peanut butter, plant-based, easy, refreshing, chocolate-alternative, snack, summer, creamy, no-churn, fruit-based
Read it online: https://www.chefs-mate.com/recipe/carob-mint-ice-cream-joann-rachor/