Carob Mint Ice Cream - Joann Rachor Recipe

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Carob Mint Ice Cream - Joann Rachor Ingredients

2 frozen bananas
1/2 cup to 3/4 water
2 tbsp nuts -=or=-
1 tbsp peanut butter
1/16 tsp salt
1 1/2 tbsp carob powder
1/8 tsp mint-peppermint flavor.

A Recipe for
Carob Mint Ice Cream - Joann Rachor

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Carob Mint Ice Cream - Joann Rachor

An empty belly is the best cook.
Estonian Proverb

Carob Mint Ice Cream - Joann Rachor Directions

Follow directions for banana ice cream, leaving out the liquid called
for in that recipe.

BANANA ICE CREAM INSTRUCTIONS:

Peel ripe, but not mushy bananas. Place in plastic bag and freeze
solid. This takes several hours. To make ice cream, cut 2 medium size
bananas into about 5 or 6 pieces. BLEND with 1/2-3/4 cup liquid, or
just enough to slowly turn bananas through the blades. The liquid may
be fruit juice such as pineapple, apple, orange or grape, or SOY OR
NUT MILK. While blending, use a rubber spatula to help bananas
rotate. Also, occasionally turn off machine and stir. Ice cream will
keep in the freezer up top 2 hours before getting hard to serve. Use
as a dessert or over WAFFLES, PANCAKES, GRANOLA, cooked cereal, etc.

Note: Ingredients in capital letters refer to either another recipe
or a cooking method which can be found elsewhere in the series.
Unfamiliar ingredients can be found in most large grocery stores or
health food stores.

Serves: 1

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Carob Mint Ice Cream - Joann Rachor Recipe from the Recipes-To-go.com Dessert Recipe Cookbook

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