Chocolate Banana Sorbet

This recipe is an extension of my prior Banana Sorbet. It has just one more ingredient, and is still super easy.

Periodically, I over-buy bananas, or I find that they ripen too quickly. This is a great way to use the bananas. And because I love the combination of chocolate and bananas, this flavor combination makes sense and works well.

Although, on my diet, I am not supposed to eat chocolate because it is derived from a bean, what I have found is that pure cocoa does not bother my digestion unless I consume it in large quantities. The powder form gives plenty of chocolate flavor with a minimal amount of actual cocoa (there is a lot of air in the powder) and so it is less impactful. I also suspect that most of what my body responds to in chocolate bars is the other ingredients such as the soy/sunflower lecithin.

Banana Sorbet

This is a super-easy sorbet for 2 reasons. First, it has only one ingredient: bananas. Second, unlike most fruits, bananas can be used in a sorbet without cooking them.

Periodically, I over-buy bananas, or I find that they ripen too quickly. This is a great way to use the bananas.

Pineapple and Cream Ice Cream

Although I love my pineapple sorbet, sometimes I want something creamier and this ice cream delivers.

Blueberries and Cream Ice Cream

This is similar to the Vegan Macerated Strawberry Ice Cream recipe, but with blueberries, instead.

This recipe does not require the blueberries to be strained because the seeds are so small.

Although I love the flavor and texture of this ice cream, my digestion doesn't. This might be because of the blueberries, like I used to be sensitive to strawberries. On the other hand, it might be because the seeds are still in the mixture. I need to experiment more to know for sure.

Raspberries and Cream Ice Cream

This is similar to the Vegan Macerated Strawberry Ice Cream recipe, but with raspberries, instead. Because I run the raspberries through a strainer to remove the seeds (they're bad for my diet and I do not like catching them in my teeth), this has a very smooth texture.

Cinnamon Apple Sorbet

Our first stab at this recipe, we used Chinese 5 Spice. The flavor was amazing, but my body apparently does not like that particular spices; I had nasty burps for hours afterward probably because it's derived from seeds. When we did this again, we used cinnamon which sweetened up the flavor and made for an awesome sorbet. Cinnamon works great for me because it is derived from the bark of a tree and not seeds.

When I searched for apple sorbet recipes on the web, I either got AI-generated recipes--which I don' trust--or I got recipes which use pre-made apple pie filling, which is super sugary. This recipe allows us to control the ingredients as desired.

Note, that this recipe is derived from my Tart Apple Sorbet.

Tart Apple Sorbet

I wanted to make an apple sorbet with my Ninja CREAMi, and so I searched the web for recipes. I found several recipes but as I read them I quickly determined they were each generated by AI. The automation clearly did not understand how to differentiate between standard freezer ice cream and a Ninja CREAMi recipe, and so it generated an unholy union of the two. Ugh.

So, this recipe is my own creation with input from Pineapple. This recipe works and is delicious. According to Pineapple, the front-end texture has a hint of mushy apple, but overall the texture is super smooth; as though it has some sort of cream in it.