This tropical, optivore-friendly fruit sorbet is smooth and creamy with just the right level of sweetness. I love its crafty polka-dot appearance. Banana-kiwi sorbet couldn't be easier or healthier: two ingredients, all fruit.
Active time: 10 minutes. Total time: 30 minutes. Yield: 4 servings. Vegan and gluten-free.
- 2 bananas, the riper the better
- 2 kiwis
- Pre-chill your ice-cream freezer if needed according to the manufacturer's directions. (I freeze the cylinder of my Donvier hand-crank model overnight.)
- Peel fruit and cut into chunks. Blend until smooth. Put fruit mixture in ice cream maker and process according to the manufacturer's directions. (I turn the handle every minute or so for 20 minutes.)
- Serve immediately. Freeze any extra in individual serving-size containers for up to three months, then thaw for about 20 minutes before eating.