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Carob Mint Ice Cream - Joann Rachor

Carob Mint Ice Cream - Joann Rachor is built on Frozen Bananas, Water, Nuts, Peanut Butter, and Salt. Serves 1. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 2
• 1/2 cup
• 2 tbsp
• 1 tbsp
• 1/8 tsp
• 1 1/2 tbsp
• 1/8 tsp

Method (preview)

1. 1

   Peel ripe, but not mushy bananas.

2. 2

   Place in plastic bag and freeze solid.

3. 3

   This takes several hours.

4. 4

   To make ice cream, cut 2 medium size bananas into about 5 or 6 pieces.

5. 5

   BLEND with 1/2-3/4 cup liquid, or just enough to slowly turn bananas through the bla des.

6. 6

   While blending, use a rubber spatula to help bananas rotate.

7. 7

   Also, occasionally turn off machine and stir.

8. 8

   Ice cream will keep in the freezer up top 2 hours before getting hard to serve.

9. 9

   Use as a dessert or over WAFFLES, PANCAKES, GRANOLA, cooked cereal, etc.