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.
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
- 2 cups frozen mashed bananas
- 1/2 cup coconut milk beverage (in the carton)
- 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
- 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.
- Remove blade and stir in remaining ingredients. You may pour the ice cream into a bowl to do this if desired.
- 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 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.