No-Machine Banana-Mango Ice Cream

Makes 4 servings

Time: 20 minutes, plus freezing time for fruit and ice cream

M V

You actually do need a machine for this, but not an ice cream machine: Either a blender (it should be powerful enough to handle ice) or a food processor will work. It doesn’t get any simpler than this, or closer to the real fruit flavor of whichever fruits you decide to use.

• 2 ripe bananas
• 2 ripe mangoes
• Nondairy milk of your choice, as needed

1. Peel and slice the bananas ½ inch thick. Peel and slice the mangoes off the pit into 1-inch pieces. Put them in a resealable plastic bag and freeze solid; this will take at least a few hours.
2. Put the frozen fruit in a food processor or a blender and process, adding the milk as needed to get a smooth, creamy texture; add just 1 or 2 tablespoons at a time. You’ll need to stop the machine to scrape down the sides of the container several times.
3. You can eat the ice cream at this point, but it will be very soft. I prefer to transfer it to an airtight container and freeze until solid, which will take about 2 hours.

Orange-Banana-Mango Ice Cream When you’ve finished processing the ice cream, stir in the grated zest of 2 oranges (cold can mute flavor — that’s why you’re adding so much zest).

Almond-Banana-Mango Ice Cream Add 1 teaspoon almond extract to the food processor along with the fruit.

Banana-Chocolate Ice Cream Make it all about the banana. Omit the mangoes and use 4 bananas. Once you’ve finished processing, stir in 1 cup chopped vegan bittersweet chocolate (see page 687).