If you haven’t tried banana ice cream, you haven’t lived. Not even kidding. 🙂 Today, for lunch, I was craving, and I mean CRAVING some banana ice cream, but I didn’t want to just make it like I usually do. I wanted something different, something unique. Actually, now that I think about it, this recipe is quite Easter-y! This banana ice cream was less thick and fluffy than it usually is, as the carrots add some extra water; this batch was more smoothie-like. However, if you want to scoop it, double or triple the recipe and freeze it in a rectangular baking pan!
Carrot Cake Banana Ice Cream
1 1/4 frozen banana
1/4 cup frozen mango
1/4 teaspoon cinnamon
1/2 teaspoon organic blackstrap molasses
1/4 teaspoon vanilla extract
1/4 teaspoon maca powder (optional)
5-6 baby carrots, grated
2 medjool dates, pitted and soaked for 5 minutes
Assorted toppings: roasted coconut flakes, chia seeds, sliced strawberries, buckinis, goji berries, raw cashews, sprouted almonds, raw pecans, pistachios, raisins
Add dates, banana, mango chunks, cinnamon and maca powder to a food processor. Blend until smooth, then add molasses, vanilla extract, and grated carrots. Continue blending and restrain yourself from eating it all out of the food processor. Top with whatever toppings you’d like!