Banana And Carob Ice Cream Recipes

Steps:

• Make the cake base: Preheat the oven to 350˚. Coat a nonstick 8-inch round cake pan with cooking spray. Combine the water, diced and mashed bananas, 1/8 teaspoon vanilla, the egg and honey in a large bowl and whisk well. Whisk the whole-wheat flour with the baking powder in a separate bowl. Add to the banana mixture and mix well. Spread in the prepared pan.
• Bake until a toothpick inserted in the center of the cake comes out dry, 1 hour to 1 hour 15 minutes. Invert the cake onto a rack; let cool completely.
• Roughly break up the cooled cake and transfer to a food processor. Process into coarse crumbs.
• Make the frosting: Combine the cream cheese, carob powder and remaining 1 tablespoon vanilla in a large bowl. Beat with a mixer on medium-high speed until smooth, 1 to 2 minutes.
• Add the carob frosting to the crumb mixture and mix with a rubber spatula. Scoop into balls with a small dough scoop. Roll in carob powder, chopped peanuts or coconut. Refrigerate until ready to serve, or up to 5 days.

Steps:

• Blend coconut milk, sugar, and carob powder together in a blender until smooth.
• Pour coconut milk mixture into your ice cream maker and process according to manufacturer's instructions until smooth and frozen, about 45 minutes.

Steps:

• Pour the evaporated milk into a loaf pan and cover with aluminium foil.
• Freeze the milk until just firm.
• In a food processor, process the frozen evaporated milk, yoghurt, banana, syrup, milk and vanilla until creamy and thick.
• Pour the mixture into a 15cm x 25cm loaf pan and cover with aluminium foil.
• Freeze the mixture until just firm.
• Repeat the processing, in a food processor, stirring in the carob.
• Pour into a loaf pan, cover with aluminium foil and freeze until just firm.

Steps:

• Blend bananas and dairy until creamy. Add apricots and carob and blend again. Chill until almost solid. Remove from freezer and process in ice-cream maker as directed.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin tins or line cups with paper liners.
• Combine flour, brown sugar, baking powder, baking soda, and salt in a large bowl. Make a well in the center.
• Whisk bananas, water, soy milk, oil, and vanilla extract together in a separate bowl until evenly blended. Pour banana mixture into the center of the dry ingredients and stir just until batter is combined. Fold in walnut pieces and carob chips until well combined.
• Use an ice cream scoop to fill the prepared muffin cups 2/3 full.
• Bake in the preheated oven until tops spring back when lightly pressed, about 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.