Raw Carob 'ice cream' recipe

Another adaptation from a recipe in Kate Wood's Eat Smart, Eat Raw is a delicious carob ice-cream recipe. I used my Matstone 6 in 1 juicer for this recipe, but it could be adapted and made in a food processor.

Raw Carob Ice Cream Recipe
Serves 2
2 tbsp almonds (soaked overnight)
2 tbsp carob powder
4 bananas (peeled, chopped into small pieces and frozen, ideally overnight)

Start this recipe the night before by peeling, chopping and open freezing your bananas and putting your almonds in water to soak. The next day, drain and rinse your almonds and then chop finely (either by hand or in a mini-chopper device). Then with the mincing cone on your Matstone juicer, start putting the almonds through the juicer, about 1/2 tsp at a time. Repeat several times until the almonds are paste like. Alternatively either grind the almonds well in a small mini chopper until they start to come together in a 'paste/butter' or use 1 1/2 tbsp almond butter or tahni instead of the almonds.
Transfer the almond paste to a food processor, along with the carob powder.
Then gradually add the frozen chopped banana into the Matsone juicer (again with the mincing cone). (Alternatively, chop until blended in a food processor). Once the juicer has finished processing all of the banana pieces, add the banana to the food processor and blitz until well mixed. Either eat straight away or transfer into a freezable container and freeze until needed. Perfect on its own or served with fresh raspberries.