Carob Ice Cream (Carob Sauce)

This recipe doubles as a carob sauce or an ice cream.

For those who want to avoid refined sugar, you can use honey, maple syrup, or organic sugar (recommended). This recipe can be two different things, a carob sauce or an ice cream. It can also be poured into popsicle moulds to make popsicles.

Ingredients: 

  • 4 medium or  large bananas, extra/very ripe
  • 1/4-/12 cup carob powder (depending on how carob-y you want your sauce/ice cream)
  • 1-2 Tbs Roma cereal/herb coffee (or similar coffee substitute) (Optional-This is not gluten free, so if you need gluten free, do not use the Roma.
  • 1/2 cup soy, almond, or coconut milk (rice milk and/or water may also be used, but is not recommended unless you are allergic to all of those)
  • 1/4-1/2 cup peanut butter (or almond or cashew butter)
  • 3-5 Tbs sugar or other sweetener

To Make: 

  1. Peel bananas. Break them into 3 or 4 pieces and put them in the blender.
  2. Pour in your choice of dairy-free milk (or water)
  3. Blend until smooth.
  4. Blend in peanut butter, starting with the minimum.
  5. Blend in other ingredients, starting with the minimum.
  6. Taste.
  7. Blend in more of whatever ingredient is necessary for desired flavor (More Roma for a darker chocolate or coffee-like flavor. More carob for a stronger flavor. More sugar for a sweeter flavor, more peanut butter for a more peanut flavor, etc. I used the minimum, but the stronger flavor is also delicious.
  8. For sauce, pour into a jar or other container and place in the refrigerator. This should keep for at least a few days.
  9. For popsicles, pour into popsicle mould and place in freezer. Freeze at least overnight, or for 48 hours before eating.
  10. For ice cream, pour into a plastic container (I used a recycled Earth balance container), at about 3/4 of the way full, and place in the freezer. Freeze at least overnight.

 

The sauce can be used for dipping fruit, or can be used in place of chocolate syrup (flavor beverages, pour over bread pudding, pancakes, french toast, etc), can be used to dip frozen bananas to make banana pops, and can even be poured over cheesecake (before baking) and possibly other pastries, too, for a delicious, baked-on topping.  I split the recipe in about half (maybe more toward the ice cream), and froze some, and put some in the fridge. You can probably even heat this up for a delicious and thick hot drink or dip to enjoy with cookies. There are many possibilities with this recipe.

 

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