Carob Banana Ice Cream Food

BANANA AND CAROB ICE-CREAM

Steps:

• Pour the evaporated milk into a loaf pan and cover with aluminium foil.
• Freeze the milk until just firm.
• In a food processor, process the frozen evaporated milk, yoghurt, banana, syrup, milk and vanilla until creamy and thick.
• Pour the mixture into a 15cm x 25cm loaf pan and cover with aluminium foil.
• Freeze the mixture until just firm.
• Repeat the processing, in a food processor, stirring in the carob.
• Pour into a loaf pan, cover with aluminium foil and freeze until just firm.

HOT CAROB SAUCE

Steps:

• Mix all ingredients together in a saucepan.
• Stir gentley over a low heat until the mixture is creamy.
• Serve immediately, poured over your ice-cream.

VEGAN BANANA-COCONUT ICE CREAM (SOY-FREE)

Steps:

• Place all ingredients except shredded coconut and carob chips in blender or food processor. Puree, scraping sides occasionally, until uniform.
• If you used frozen bananas, pour the mixture directly into the frozen cannister of a 1-quart ice cream maker and freeze according to the manufacturer's directions.
• If you used room-temperature bananas, chill the mixture in your refrigerator for at least a few hours before pouring into the frozen cannister.
• If you don't have an ice cream maker, you can freeze the mixture and then puree it again in your food processor, but it won't be as creamy.
• If using shredded coconut and/or carob/chocolate chips, add them to the ice cream maker in the last 5-10 minutes.
• Enjoy, and store leftovers in the freezer.

CAROB ICE CREAM - THE WINNING TRY

Steps:

• Blend coconut milk, sugar, and carob powder together in a blender until smooth.
• Pour coconut milk mixture into your ice cream maker and process according to manufacturer's instructions until smooth and frozen, about 45 minutes.

CREAMY BANANA CAROB DRINK (RAW)

Steps:

• Blend brazil nuts and water well.
• Filter through sieve and pour "milk" back into blender.
• Add banana, raw honey and carob powder & blend until smooth.
• Enjoy!