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Banana "ice cream" method questions


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Home Cooking 5

Banana "ice cream" method questions

greygarious | Sep 25, 2011 03:29 PM

After having success duplicating Trader Joe's frozen chocolate-covered banana pieces, I simplified further: Froze some very ripe bananas in their heavily-speckled peels. The next day I thawed them before peeling - making one cut along length of the outer side, I found that they just bent over and slid out into the bowl. I scraped the inside of the peel with a spatula to get more flesh out. I used an immersion blender to puree the fruit, then poured in some (leftover from TJ clone pieces) chocolate melted with a little virgin coconut oil. For the first try, I did not add any guar gum. Put it back into the freezer. It came out quite firm but still scoopable.

Would it make any difference if I omit the first freezing and start by mashing up room-temperature bananas? I am willing to play around with methodology but would appreciate any input from those who have done so already.

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