Sugar-Fee Carob Ice Cream

5 from 3 votes

Rich, luscious, and naturally sweetened. You'll love this Sugar-Fee Carob Ice Cream. No ice cream maker needed.

Prep Time5

Total Time5

Servings: serving

Author: All recipes on jenniferskitchen.com are property of jennifer's kitchen and cannot be republished without written permission.

Ingredients

1/4 cup raw almonds
1/3 cup vanilla almond milk, vanilla soy milk, or full-fat canned coconut milk
2 tablespoons roasted carob powder
1 teaspoon Teeccino Vanilla Nut Naturally Caffeine-Free Herbal Coffee Granules optional
1/8 teaspoon salt
1 teaspoon vanilla
3 medium frozen ripe bananas cut into 1” to 2” chunks, divided

Instructions

Place almonds, milk, carob powder, Teeccino (optional), salt, vanilla, and approximately 1 1/2 frozen bananas in blender. (A heavy-duty blender works best for this recipe; other blenders may not get the mixture smooth enough.) Blend until bananas are mostly blended.
Add remaining banana and blend until fairly smooth. Mixture will be thick; I find it blends best by alternating between cycle 1 and cycle 9 on my blender. Do not overblend or mixture will lose its frostiness. Serve immediately.

Notes

1. Don’t skip the step of freezing bananas – this step is essential for a rich, creamy, sweet ice cream. And definitely don’t add ice cubes – it doesn’t work.

2. For sweeter ice cream, add 1 tablespoon pure maple syrup.

Yield: 1 to 2 servings