I have always been odd in that I love ice cream no matter the temperate outside. Growing up, I would be the one to order a milkshake during the middle of December and think nothing of it. Man do I miss those days of being able to slurp down a milkshake. What I don’t miss however is the awful pain that always followed close after.
So here it is, nearing the end of January and I was craving a delicious and easy ice cream that wouldn’t leave me in pain or in a sugar coma. If you can tolerate chocolate, some raw carob or cocoa powder can easily be substituted here and will taste great. I love this recipe because there is no ice cream maker required and it can be enjoyed right away if you don’t mind more of the soft serve vibe. I am sure other combinations of fruit would be tasty as well but I wanted to recreate my love for ‘chocolate raspberry anything’ so here it is!
- 2 Frozen Bananas
- 1 Cup Raspberries
- 1 T Carob powder*
- Place all ingredients in a high-speed blender or food processor and blend until smooth and creamy
- * The carob taste is subtle but I think it pairs perfectly with the fresh raspberries. I find if I add too much it is too overpowering, but feel free to adjust if you want it to be slightly stronger.
- ** You can eat this right after blending for more of a soft serve texture or put in the freezer to harden