Time to check in on yesterday’s experiment – easy, gluten free, vegan, dairy free, sugar free banana ice cream!
I took two bananas, broke them in half, and froze the four pieces in a ziploc bag overnight.
Today I took the bananas out of the freezer and popped them in the food processor. The first few seconds of this experience was a little terrifying – the food processor was not excited about mashing up only four pieces of banana, and I had to hold it tightly so that it didn’t fly off the counter.
After pulsing for a few minutes, the consistency sort of resembled Dippin’ Dots.
At this point I tasted it, and it was just as creamy and rich tasting as the article I found claimed it to be. Success!
I didn’t love the Dippin’ Dots look, so I spooned it into a bowl, covered it with Saran Wrap and popped it back in the freezer. I’ll check back in a few hours to see if it’s a little more “formed.” Stay tuned!