I will start by saying that carob is not chocolate. It doesn’t taste like chocolate. It won’t ever taste like chocolate. The similarity is that both powders are brown. Don’t let anyone tell you otherwise (I am a fervent lover of dark chocolate). That said, I think carob is an interesting and great flavor – as long as no one is trying to pass it off as chocolate, and we use it in a variety of recipes.
Today we decided to make a batch of Fruit-Sweetened Carob Peanut Butter Ice Cream. My son suggested chocolate, but since we were out of cacao powder, we decided on carob instead. And to mix it up a bit, we decided to add some peanut butter.
It turned out great, and was a healthy treat we could all enjoy. Here’s how we made it:
Fruit-Sweetened Carob Peanut Butter Ice Cream Recipe
3 Bananas, broken into pieces
7 tablespoons Carob Powder
5 tablespoons Peanut Butter
1-2 teaspoons Spirulina Powder (optional)
3 cups milk or cream (dairy, coconut milk, almond milk, coconut cream)
Place all ingredients in a food processor or blender and puree until smooth.
Pour into an ice cream maker and process until desired consistency.
Eat and enjoy.
Is there a substitution if one doesn’t have access to an ice cream maker?
You could make sure that all of your fruit is frozen and puree it in your food processor, just adding enough milk so that it’s smooth and creamy. Then it would be like soft serve ice cream.
That sounds like a great summer treat, I’ll have to give it a go with frozen banana’s and blend 🙂