Carob Nice Cream

a carob ice cream sccop being served from a glass container

Print Recipe

4.98 from 35 votes

A super easy recipe with no added sugar that will satisfy a sweet tooth.

Prep Time5

Total Time5

Course: Dessert

Cuisine: International

Suitable for Diet: Gluten Free, Low lactose diet, Vegan, Vegetarian

Diet: AIP, Coconut free, Dairy free, Egg free, Gluten free, Paleo, Vegan

Servings: servings

Calories: 150kcal

Author: Bea C.

Equipment

1 Blender

Ingredients

2 bananas medium
3 teaspoons carob powder

Optional (only for those who are not on AIP)

2 teaspoons pecan nuts (15 g)

Instructions

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 homogeneous mix. If your blender is having a hard time processing the frozen bananas add one or two teaspoons of coconut milk or 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!

Notes

Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.

Nutrition