Banana Carrot Cake Soft Serve

June 13th, 2012 12:00 pm by Kelly Garbato

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Carrot cake in soft serve form! This is a delicious, banana-based frozen dessert (say it with me: no ice cream machine required!) that was inspired by its cakey cousin. Many of the spices – vanilla, cinnamon, nutmeg, and allspice – are similar to those used in carrot cake, giving this ice cream a taste reminiscent of carrot cake, bananas be damned. And the grated carrots? They just seal the deal.

For something a little different, throw in some clove or ginger (both of which are also found in carrot cake!). Sample the goods as you go and don’t be afraid to adjust the amounts to your liking. Ice cream is fun, yo!

Pssst! If you like this dish, you might also enjoy my Banana Bread Soft Serve. It’s the first banana ice cream I ever made – and still my favorite, more than a dozen recipes later!

This one? Pretty close. Third runner-up, maybe?

 

Banana Carrot Cake Soft Serve

(Makes just under one quart of ice cream.)

Ingredients

3-4 overripe bananas, peeled, sliced and frozen
1 teaspoon vanilla
1 teaspoon cinnamon
1/4 teaspoon nutmeg
a dash of allspice
1/4 to 1/2 cup grated carrots
1/4 to 1/2 cup walnuts
1/4 cup raisins (optional)
sugar to taste (optional)
a splash of non-dairy milk or creamer, if needed

Directions

1. Put the bananas in the food processor and pulse until smoothly blended. Most likely you’ll need to stir them by hand several times, as the frozen chunks tend to gather and become “stuck” on one side of the bowl. If necessary, add a splash of non-dairy milk or creamer to get things moving!

Alternately, you can allow the bananas to defrost on the counter top for 30 to 60 minutes beforehand, so that they’re easier to work with. Before putting them in the food processor, break them up into smaller chunks with a butter knife.

Note: Since introducing extra liquids (such as non-dairy milk) into the mix results in a slightly icier finished product, I prefer defrosting to non-dairy milk. If you’re in a hurry, pop the bananas in the microwave for 20 to 45 seconds instead.

2. If the bananas aren’t sweet enough for your taste (sometimes this happens if you freeze them before they’re sufficiently ripe), add a bit of sugar to taste. Any sugar works fine – white, brown, etc. – but I find that powdered sugar results in a smoother blend.

3. Add the vanilla, cinnamon, nutmeg, allspice, carrots, walnuts, and raisins and process until blended. Sample the batter and add extra spices, carrots, nuts, and/or raisins to taste.

4. Transfer the ice cream to an airtight container. Enjoy immediately as soft serve, or pop the ice cream in the freezer for an hour+ for a firmer dessert. Store any leftovers in the freezer in an airtight container. If the frozen banana ice cream proves too hard to scoop, microwave it for ten seconds to help loosen it up (or let the container sit on the counter for ten to thirty minutes prior to eating, depending on room temp).

 

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Vegan veggie power!
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One Response to “Banana Carrot Cake Soft Serve”

  1. Maple-Roasted Carrot Banana Ice Cream » V for Vegan: easyVegan.info Says:

    […] fruits and veggies, all in one delicious dessert. I got the idea for it while reminiscing about the Carrot Cake Banana Ice Cream I made last summer (mmmm, carrot cake ice cream!). Here, the carrots are roasted in a maple […]

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