The proprietary process for making DavePops and LukePops is called duBle’. The origin of the name comes from the fact that the product is frozen twice and it coincidently rhymes with sorbet.
Traditional ice cream and frozen novelties are made with ice cream equipment. This equipment is based on milk, cream and milk fat solids. Basically it is mixed with sugar and sometimes a stabilizer and flavor. Then this liquid is slowly frozen in a tube with paddles scraping the sides to make ice cream. I say this to explain that even though this works great for dairy, it does not work the greatest for other products. Because everything else produced in this way must mimic the characteristics of dairy. So for most strawberry sorbets the strawberries need to be deseeded. Of course if you wish to use blueberries their skins must be removed. Many vitamins and minerals reside in the seeds and skins. Likewise if you want a soft and creamy product you must use dairy as a base and then use the fruit as a flavor. With process duBle’ you can use the whole fruit as the base and still achieve a soft and creamy product.
duBle’ is not based on dairy, but on bananas. My work with bananas taught me that by using different processes and machines than traditional ice cream equipment you could achieve a soft and creamy frozen novelty without deseeding or deskining anything. You can use the actual fruit or whatever you are using as the base and not just as a flavor.
Without getting too technical let me explain just how duBle’ works. I stabilize and sweeten the pureed whole fruit, soy or almond milk, juice, soda or whatever. I use pectin to stabilize because among other things it encapsulates the moisture, that is why they do no drip. I freeze this solid, then grind, then freeze again.
That’s it, simple process with simple whole foods, simply made to yield something simply great.