|½ cup||To 3/4 water|
|2 tablespoons||Nuts -=OR=-|
|1 tablespoon||Peanut butter|
|1½ tablespoon||Carob powder|
|⅛ 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 ½-¾ cup liquid, or just enough to slowly turn bananas through the blades. 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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