Today's recipe is similar but slightly streamlined. It's entirely appropriate for breakfast and, if you're like me, you'll always have the ingredients on hand (I don't always have coconut milk). Adding raisins to the carrots and bananas gave plenty of sweetness without extra syrup, and really boosted the carrot cake profile. Basically, I love this version too. I wanted to share it with you and record it for my future reference!
Carrot cake ice cream (the simple version)
A delicious, vegan, low-fat blend that is suitable for breakfast, snacking or dessert
Food processor required
Author: Bite-sized thoughts
1 large carrot, grated
1 large banana, frozen
1 tsp vanilla essence
Few tablespoons of almond milk (or non-dairy milk of choice)
Approximately 2 tsp raisins or sultanas
Combined the grated carrot and frozen banana in a food processor and process until smooth, scraping down the sides of the bowl occasionally as needed. Add the vanilla and then the milk a tablespoon at a time to give your desired consistency. Stir the raisins/sultanas through before serving.
Submitted to Healthy Vegan Fridays.
Have you re-created / varied any much loved recipes lately?