Carob Banna Coconut Ice-Cream

Here's a delicious recipe for carob ice cream made with coconut milk, banana, vanilla, and maple syrup:

Carob Banana Coconut Ice Cream

Ingredients:

- 1 can (13.5 oz) full-fat coconut milk

- 2 ripe bananas, sliced and frozen

- 3 tablespoons carob powder

- 1 teaspoon vanilla extract

- 2-4 tablespoons maple syrup (adjust sweetness to taste)

- A pinch of salt

Instructions:

1. **Blend the Ingredients**: In a blender or food processor, combine the frozen banana slices, coconut milk, carob powder, vanilla extract, maple syrup, and salt.

2. **Blend Until Smooth**: Blend the mixture until it is completely smooth and creamy. You may need to stop and scrape down the sides to ensure everything is well combined.

3. **Taste and Adjust**: Taste the mixture and adjust the sweetness by adding more maple syrup if desired.

4. **Chill the Mixture**: If you have time, place the mixture in the refrigerator for about 30 minutes to chill. This step isn’t mandatory but can help with the freezing process.

5. **Freeze the Ice Cream**: Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency. If you don’t have an ice cream maker, you can pour the mixture into a freezer-safe container and freeze it for 2-3 hours, stirring every 30 minutes to break up any ice crystals.

6. **Serve**: Once the ice cream is ready, scoop it into bowls or cones and enjoy!

7. **Store**: Any leftovers can be stored in an airtight container in the freezer for up to a week. Let it sit at room temperature for a few minutes before scooping to soften.

Enjoy your homemade carob ice cream!