Carrot Cake Fruit Cream

The following is a guest post by Rogene Robbins.

I grew up in a family that not only loved to eat ice cream, we loved to make our own. At one time, my folks owned four old fashioned ice cream freezers ranging in size from 1/2 gallon to 1 1/2 gallons. Some were electric, some were hand cranked.

Every summer I remember the family gatherings and church parties with fun, laughter, roast and chicken cooked in the smoker, the men playing horseshoes in the back yard, and of course ice cream. I remember cranking the freezer till I was sure it couldn’t move anymore, only to have my dad take over and crank for ten more minutes.

Carrot Cake Fruit Cream

For me, ice cream is not just a sweet treat, it’s a part of what makes me, well me. So first cutting down, then later giving it up entirely, for health reasons was extremely painful. I tried smoothies and eventually started moving toward banana based ice cream, but it wasn’t until I finally bought a high speed blender that I was finally able to master what I call “fruit creams.”

If just a few years ago you would have told me I would be making wonderful “ice cream” from bananas, other fruits, and almond milk, I would have called you crazy. But now I have recipes for 12 different flavors including my newest, carrot cake.

My mom made many wonderful flavors of ice cream with milk, sugar, eggs and cream, but she never even imagined carrot cake. Both my fruit cream and my mother’s regular ice cream recipes are available in the eBook Frozen Fun! 25 Dairy and Dairy Free Ice Cream Recipes.

Carrot Cake Fruit Cream
Recipe type: Dessert
Serves: 4
  • 2 cups frozen mashed bananas
  • ½ cup coconut milk beverage (in the carton)
  • ½ teaspoon cinnamon
  • ¼ cup finely grated carrots (about 1 small)
  • ¼ cup crushed pineapple (drained)
  • ⅛ 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 your 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.


Rogene Robbins Rogene Robbins is an artist, writer, student of life and positive thinking and a gluten free home cook. She is the author of a new eBook Frozen Fun! 25 Dairy and Dairy Free Ice Cream Recipes and a daily inspirational blog called Espirational.

About Linda Etherton

I have been gluten free since 2000 when I was diagnosed with celiac disease. I am convinced that gluten-free food can and should be delicious. Through sharing recipes, menu plans, and information, I hope to help others enjoy a happy gluten-free life.
Connect with Linda online: Facebook | Google+ | Twitter


  1. This recipe looks and sounds yummy, Rogene! Soooo much better than the orange sherbet made from orange soda. Will have to make this one for sure! :-) Thanks!


  2. Thank you Shirley!

  3. Tonya says:

    This looks yummy but I am allergic to bananas. Is there anything else you would suggest in place of them?

    • You can make fruit cream with pretty much any frozen fruit, strawberries, peaches, cherries, etc. without bananas. It will be a little icy and not as creamy, but many flavors are not a problem. I use bananas when I want a “vanilla” type of base as I did for the carrot cake. You could try experimenting with other fruit for this. Pineapple might work, but I’m not sure what the texture would be like. I’d be interested in knowing what you come up with.

  4. This is so creative!!! I always forget just how sweet carrots are and that they’re a lovely compliment to any dessert. Brilliant! You should share this tomorrow at Raw Foods Thursdays. (It’s one of those Almost Raw recipes.) Love it!!

  5. Rogene, this looks amazing! I love vegetables in my desserts, and I’m eager to try this one. Question, though–can you think of a substitute for the bananas? I can’t have them, but there just has to be a workaround. Thoughts?

    • Well your not alone in not being able to have bananas. I already tried to answer the question for Tonya, see above. If you have more questions or comments after reading my response to her please feel free to ask.

  6. Maria Hall says:

    I have wheat, egg white, carrot and beetroot intolerance so as you can image very tricky to eat anything and one of my favourite desserts was ice cream. I will try and make carrot cake fruit ice cream without the carrot of course. What could I add to make sweet? Or will I need to add anything?

    • I think it depends on your taste and how sweet the bananas are that you use. I would just try it and add whatever sweetener you like to adjust if needed.

  7. Hi!
    Thank you for this wonderful recipe. It’s natural, easy and quick to make and everyone at home liked it!

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