easy, vegan, gluten free, dairy free, sugar free…

Time to check in on yesterday’s experiment – easy, gluten free, vegan, dairy free, sugar free banana ice cream!

frozen bananas

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.

pureed bananas

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!

banana ice cream

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!

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6 Responses to “easy, vegan, gluten free, dairy free, sugar free…”

  1. Stephanie says:

    I so need a food processor…seriously.

  2. I've heard you can do this in a blender, too, but it might depend on the quality of your blender. My new one can handle frozen fruit, but a lot of older blenders might just explode. 🙂

  3. So, my question is: Why did you not invite over yous sister-in-law over for this experiment? She does live like 10 minutes away. Por que, Heather, por que?!

  4. Haha, my apologies, Teapot 😛 You know, we should have group dinners every other week or something.

  5. Hannihaus says:

    Just curious, when you froze the ice cream, did it improve the texture?

  6. Well, yes and no. When I first took it out of the freezer again it had basically frozen solid and was too firm to get a spoon into. The color also browned a bit. I left it sitting out for a little while and then the texture was definitely not like Dippin Dots anymore. So if you refreeze it, be sure to proceed with caution. 🙂