Carob Mint Ice Cream- Joann Rachor

* Exported from MasterCook *

Carob Mint Ice Cream - Joann Rachor

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Frozen bananas
1/2 Cup To 3/4 water
2 Tablespoon Nuts -ÿÿ
1 Tablespoon Peanut butter
1/8 Teaspoon Salt
1 1/2 Tablespoon Carob powder
1/8 Teaspoon Mint-peppermint flavor.

Follow directions for banana ice cream, leaving out the liquid called for in
that recipe.

BANANA ICE CREAM INSTRUCTIONS:

Peel ripe, but not mushy bananas. Place in plastic bag and freeze solid. This
takes several hours. To make ice cream, cut 2 medium size bananas into about 5
or 6 pieces. BLEND with 1/2-3/4 cup liquid, or just enough to slowly turn
bananas through the bla
des. The liquid may be fruit juice such as pineapple, apple, orange or grape,
or SOY OR NUT MILK. While blending, use a rubber spatula to help bananas
rotate. Also, occasionally turn off machine and stir. Ice cream will keep in
the freezer up top 2 hours
before getting hard to serve. Use as a dessert or over WAFFLES, PANCAKES,
GRANOLA, cooked cereal, etc.

Note: Ingredients in capital letters refer to either another recipe or a
cooking method which can be found elsewhere in the series. Unfamiliar
ingredients can be found in most large grocery stores or health food stores.







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