Thursday, June 19, 2014

Carrot Cake Nice Cream.

Ok. This doesn't really need an introduction because the title says it all. Carrot. Cake. Nice. Cream. Oh yeah-I went there. Smooth, creamy, deliciously cold, and sooooooo healthy. Think it's too good to be true? You should know me better than that by now...!

    Carrot Cake Nice Cream, pre garnish. 

       Topped with unsweetened coconut (optional, but recommended!)

       Close up. Drooling yet?! I am...

Carrot Cake Nice Cream; Vegan, Gluten-free. Serves one. 

1. Two chopped frozen bananas
2. 2 small (or 12 baby) carrots
3. 1/4 tsp cinnamon
4. Dashes of ginger and nutmeg
5. Optional: unsweetened shredded coconut for garnish

1. Steam your carrots. I did this in the microwave, but you can also boil them in water in the stovetop until tender. Once easily pierced with fork, rinse in strainer under cold water for about 30 seconds. Pat dry and set aside. 
2. Combine all ingredients( plus a SPLASH of water) except coconut in vitamix or other high speed blender and blend until super smooth and creamy. 
3. Spread into bowl, cover, and freeze about 30 minutes. Too with coconut before serving, if desired. Enjoy!

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