Banana Ice Cream Gets Better…

I’ve updated the Banana Ice Cream post to include the following amazing discovery.  If you’ve already discovered this, I’m just a little slow…

Out of laziness, being full, and forgetfullness, I did two things:  1) I left my chopped up banana in the freezer for over a week.  2) When I finally made the banana ice cream, I left that in the freezer for over a week.

You can guess how number one was resolved.  I took it out of the freezer, let it sit about 10 minutes and made my ice cream.  I tasted it, and it worked just fine.  Horray!  I was actually pretty full, so I put the newly created dessert into a sealed container and put it back in the freezer.  About 9 days later, I remembered it was in there and pulled it out.  It was pretty frozen, so I left it sitting on my counter for a while.  I honestly can’t remember how long, but I would guess anywhere from 20 minutes to an hour.  By the time I sat down to devour it, I found that it actually had the texture of something between frozen yogurt and ice cream!  When I made it the first time, it was definitely on the other side of frozen yogurt, away from ice cream, as far as texture was concerned.  That was definitely not a bad thing, but this “new” texture made it taste and feel more like chocolate ice cream than just creamed banana with chocolate in it.  I highly recommend this strategy.  It takes a little more planning, particularly if you have more than one mouth to feed, but it’s worth it.  It is worth nothing that all my banana ice cream trials have been single serving.  If you were to say, make multiple servings, I would put them in single serving containers before freezing so they thaw faster when pulling them out for a treat.

Texture is almost just like ice cream.
Texture is almost just like ice cream.


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