Carob nice cream is one of my favorite guilt-free treats, as there is no added sugar and it's so easy to prepare, without an ice cream maker.
About your nice cream consistency
Banana ice cream has a "soft serve" consistency immediately after you make it. You can either serve your nice cream right away when it has a soft serve consistency or if you want a scoop-able consistency, transfer your nice cream to a freezer safe dish and place in the freezer for about 2 hours. When I say about 2 hours, I really mean it. So set a timer if you don't want to forget about it. If you let it more than that, it will freeze solid as a brick so you will need to let it sit on your kitchen counter for a while before being able to scoop it.
About the bananas
The ripper the bananas, the sweeter your nice cream will be and the stronger the banana taste of your nice cream will be. That's why I prepare my nice cream with yellow, almost still a little bit green bananas, has it will taste only slightly as bananas. When I want to use up my overripe bananas, I prefer to make either banana flambe / foster, banana bread or banana blueberry muffins. But that's just my personal taste.
Tips if you want to adjust the carob quantity to your own taste
According to how ripe your bananas are and according to your own taste, you might want to adjust the carob quantity for this carob nice cream recipe.
The quantity of carob you will want to use will also differ if you eat your nice cream as a "soft serve" or as a "scoop-able" consistency.
Why? Because when you taste your nice cream right after making it, when it has a "soft serve", you will get a different taste than if you place it in the freezer before serving.
How is that possible? Because, the colder it is, the more "seasoning" you need (that's a chef's secret that I read in a professional cookbook). So if you plan on placing your nice cream in the freezer to get a scoop-able consistency, you might want to add a little bit more carob. First time I made this, my nice cream tasted absolutely perfectly. I had the perfect balance between cabob and banana flavors. Until I decided I wanted a harder consistency and placed it in the freezer. When it came out, the flavors had almost disappeared!
Other carob recipes
- Carob zucchini bread (Gluten free, AIP, paleo)
- Pear and carob tart (Coconut free, AIP, vegan)
- Heart Shaped Chocolate Cakes (AIP, paleo, vegan)
- AIP Carob frosting (Coconut free, vegan)
- Tapioca pudding (Coconut free, AIP, paleo)
Carob nice cream (Coconut free, AIP, paleo, vegan)
Optional (only for those who are not on AIP)
- 2 teaspoon pecan nuts (15 g)
- Peel and slice the bananas into coins. Transfer them to a freezer bag and put them in the freezer for at least 4 hours (or until they are frozen).
- Once your bananas are frozen, transfer them to a blender, add the carob and blend until you get a homogenous mix. If your blender is having a hard time processing the frozen bananas add one or two teaspoon water.
- Optional (only for non AIPers): if you want to add a little crunch to your nice cream, crush roughly your pecan nuts and add them to your nice cream. You can either simply sprinkle the pecan nuts on top of your nice cream or incorporate them in the nice cream by mixing with a spoon (don't use the blender or you will loose the crunchiness).
- You can serve your nice cream right away when it has a soft serve consistency. Or if you want a scoop-able consistency, transfer your nice cream to a freezer safe dish and place in the freezer for about 2 hours. And voilà!Bon appétit!