I could say that I worked relentlessly on this recipe and put a lot of thought behind it, but in reality, this was a happy accident. The simple formula of, me craving banana nice cream in the morning, plus my eyes landing on a bottle of carrot juice equaled this naturally sweet and golden colored carrot nice cream.
It is surprising that I had a bottle of carrot juice fridge, simply because they don’t last long with me. I am too lazy (and also don’t have a juicer) to make it myself. As a college student, it is also rare that I can fit this treat in my weekly food budget, and when I do buy some, once every couple of months, it barely lasts a day.
Why Carrot Juice ?
My family was never a big juice drinker except for one kind, carrot juice. My mom bought a juicer for the sole purpose of making fresh carrot juice to help with my brother’s psoriasis. At the time, carrot juice was impossible to find in stores. Also, remember that in the 90’s those kinds of kitchen waste of space gizmos were not as popular as they are right now. Cleaning this beast of a machine was such a pain in the butt (and still is 20 years later) that having carrot juice was a special occasion in itself.
Now my love of carrot juice has grown with time and I am delighted that it is easier to find in stores. I hope that having this new recipe will help me pace myself when it comes to drinking carrot juice, but I would count on it too much.
- 2 medium-sized banana, frozen
- 1 cup of carrot juice
- Put the bananas and the carrot juice in a high-speed blender and process until smooth.
- Scrape down the sides of the blender from time to time to make sure everything is being processed.
