My first experience with “nice” ice cream was 10 years ago on a family vacation in Hawaii. The hotel served some type of magical dairy-free pineapple soft-serve, and I couldn’t for the life of me figure out how they made it. So I ate as much of it as I could before the trip was over, then promptly resumed my nightly Graeter’s habit upon our return home to Cincinnati. I figured the magical stuff could only be created in the tropical oasis that is Maui.
It wasn’t until a few years ago, when I tried out a Yonanas machine, that I was reminded of the dreamy soft-serve. In went a frozen banana and chopped frozen pineapple, and out came shockingly creamy soft-serve — immediately transporting me back to the beaches of Hawaii. I was hooked, and I wasn’t alone. In recent years, fruit-based ice cream has taken the health food world by storm. The most popular iteration has a base of frozen banana, which makes for the creamiest treat.
from Kitchn | Inspiring cooks, nourishing homes https://ift.tt/2tvwGGi