Today, Epstein, her husband Jason, and business partner Michael Sloan run the company (soon to be renamed Chloe’s Soft Serve Fruit Co.) together. They have two stores in New York City as well as a seasonal store in Watermill, Long Island, and are carried in several cafes in the region. They’re also considering opening a branch “somewhere warm,” such as Miami, Atlanta or Los Angeles, and have plans to grow their wholesale business for outlets such as schools and universities.
Epstein expects interest in soft serve fruit to grow along with the general emphasis on eating healthier and more wholesome and natural foods. As for the at-home devices, Epstein says her product has been developed to have a creamier, more frozen yogurt-like texture “that we feel is unique. Nonetheless, eating a frozen banana in a home machine or a blender is a fun way to eat fruit and maintain a healthy diet, always a priority for us!”
TROPICAL MANGO BANANA
Start to finish: 5 minutes
10-ounce bag frozen mango chunks
1 very ripe banana
1/4 cup sweetened cream of coconut
1 tablespoon orange juice
In a food processor, combine the mango, banana, cream of coconut and salt. Pulse several times to roughly chop, then add the orange juice. Process until very smooth, this may take several minutes. You may need to stop the processor several times to scrape down the sides of the bowl or move any chunks of fruit that aren’t being pureed. Serve immediately.
CREAMY BLUEBERRY BANANA
The bananas provide most of the “creamy” in this soft serve. They combine so wonderfully with the blueberries to create a silky, creamy soft serve. If you want to keep it dairy free, substitute plain rice milk, coconut milk or apple juice for the regular milk. You also could use water.