Tuesday, November 16, 2010

Homemade Carob Banana Ice Cream

(photo credit)

I realize I've been posting a lot of snack recipes lately. Probably because I'm pregnant and want to snack ALL THE TIME! And probably because after Halloween all I want to do is get all the processed candy out of my life! I can go all year without a Snickers bar, then Halloween creeps up and all of a sudden I have no self control. What is that??

You DO need an ice cream maker for this recipe, and I'd love to convince you to go buy one! Mine was only $35 and it has WELL paid for itself. This is by far my favorite kitchen appliance! Here's the beauty that graces my counter top...

I'm going with carob because it's the perfectly delicious, caffeine-free sub for chocolate!

Homemade Carob Banana Ice Cream
1 Cup Whole Milk, well chilled
1/2 Cup Cane Sugar (I've already cut the sugar here and still think I could use less... you be the judge.)
6 Tbsp Carob Powder
1/4 tsp Cinnamon
2 Cups Heavy Whipping Cream, well chilled
2 ripe bananas, halved lengthwise and thinly sliced

In a bowl, mix together sugar, carob powder and cinnamon. With hand held mixer or whisk, beat together milk and dry ingredients until all sugar is dissolved. Gently mix in cream, just until incorporated. Turn on ice cream maker and add contents of bowl according to your appliance's directions. Five minutes before ice cream is done, slowly add bananas while ice cream is churning. Allow to churn until bananas are well incorporated. Enjoy right out of the maker or allow to "set" in the freezer for a few hours.

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