carob nice cream.

Dietary: Gluten free, vegetarian
Total Time: 10 minutes (plus freezing time if needed)
Prep Time: 10 minutes
Makes: 1 small tub

Nice Cream:
12 frozen bananas (a great way to use up overripe bananas)
2 cups The Carob Kitchen Organic Roasted Carob Powder
½ cup peanut butter
4 tbsp maple syrup
1 ½ cups coconut milk or coconut cream (from a can, thick and full-fat)

Method:
Place all ingredients into a high-speed food processor or ice-crushing blender.
Blend until smooth, creamy and well combined, scraping down the sides as needed.
Transfer the mixture to a small plastic container, an empty ice cream tub, or a glass dish with a lid.
Freeze until firm. Before serving, allow the nice cream to sit at room temperature for about 5 minutes to soften slightly.
Scoop and enjoy!

Notes & Variations:

• Swirl through extra peanut butter or carob syrup before freezing for a ripple effect.

• Top with crushed nuts, toasted coconut or carob nibs for extra texture.

• Add a splash of vanilla extract or a pinch of sea salt to deepen the flavour.