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!
Tags: banana, dairy-free, dessert, easy, gluten-free, vegan
I so need a food processor…seriously.
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.
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?!
Haha, my apologies, Teapot
You know, we should have group dinners every other week or something.
Just curious, when you froze the ice cream, did it improve the texture?
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.