It’s not “ice cream weather” here in south-east Queensland at the moment, but I will surely try this when the temperatures start warming up.In the mean time I will reblog so my vegan friends can try it!
We have an extra “bonus” blog post today because I just learned today is Creative Ice Cream Flavor Day. How did I miss that one? You may know that I come from a family of ice cream lovers with lots of recipes for traditional ice cream as well as banana based “fruit creams.”
So today I decided to share with you my recipe for Carrot Cake Fruit Cream.
2 cups frozen mashed bananas
1/2 cup coconut milk
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
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…
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