Overview
- Homemade options let you control sugar and avoid preservatives while costing less than ice cream from a shop.
- The core method freezes fruit and then blends it for creaminess without an ice-cream machine, with banana as the dependable base.
- Flavor ideas range from strawberry to mango with passion fruit to pineapple with mint, with easy vegan or lactose-free adaptations.
- A new step-by-step pairs frozen banana with coconut milk, vanilla, honey, dulce de leche, and dark chocolate before a final freeze.
- A serving hack melts chocolate inside a piping bag to shape a cone, and a separate guide outlines simple chocolate frozen bonbons made in silicone molds.