Can you guess what the ingredient is?
I'll give you some hints. To be called ice cream, it really should be made of dairy products and contain 10% milk fat. So, in all fairness, this isn't really ice cream, it just seems like ice cream.
Still clueless? It's gluten free, dairy free, and fat free.
Most children like this flavor and will eat it!
Plus, you don't need an ice cream maker.
Don't feel bad if you didn't guess -- I didn't, either.
It's banana. No kidding. Seems you can freeze bananas and then spin them into banana ice cream, or perhaps sorbet would be a more appropriate name, although it does turn out sort of creamy.
So, in the name of research, and thrilled that I may have found an ice cream that I could eat without guilt, I tried to make it. I froze four bananas. Two of them already sported black spots on the peels, two of them were fresher, but declining.
It turns out that you can't just peel frozen bananas like you do fresh bananas. A simple paring knife did a nice job of cutting away the peel and slicing them.
I placed the frozen slices into my food processor and let it whirl. I stopped it about five times to scrape the sides and redistribute the contents. Eventually, though, I could see it going into a nice smooth frozen custard type consistency.
Unfortunately, my hopes for a delicious, guilt-free ice cream were dashed. Unless you have completely eliminated sugar from your diet, and you're living on some remote island filming Survivor Ninety-Nine, this is not going to replace ice cream.
Surprisingly, the consistency isn't bad. It's very smooth and creamy and you really don't notice the absence of dairy. Being an evil sugar fiend, I added a squeeze (about a tablespoon) of Agave (you could use honey, or perhaps maple syrup) and roughly a teaspoon of lemon. What a difference! It became refreshing and pleasant, if not exactly yummy. Ben & Jerry have nothing to worry about. Bring on the cream.
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