Fresh Fruit Ice Cream! Sweet, creamy, and refreshing, it comes together with just five simple ingredients and zero churning. Easy to make, it’s gluten-free, refined sugar-free, with a dairy-free friendly option. Mix and match different flavors and add-ins to find your new favorite treat!
- Ice Scream, You Scream, We All Scream for Ice Cream!
- What is Fruit Ice Cream?
- What Fruit is Good for Ice Cream?
- What is Fruit Ice Cream Made Of?
- Optional Mix-Ins
- How to Make Fresh Fruit Ice Cream (No Churning Necessary)
- Dairy-Free Option
- Tips for Success
- Serving Suggestions and Topping Ideas
- Common Questions About This Homemade Fruit Ice Cream Recipe
- More Summertime Treats
Ice Scream, You Scream, We All Scream for Ice Cream!
Ice cream is one of our favorite desserts and brings back fond memories of childhood. Plus, it’s the perfect way to cool off when the weather gets HOT!
However, traditional ice cream isn’t exactly the best for you as it’s often full of sugar and additives. And don’t even get us started on the dairy-free stuff.
So, unwilling to miss out, we decided to just make our own. This homemade fresh fruit ice cream is:
- Made with just a handful of simple, real food ingredients.
- Gluten-free, paleo, egg-free, and dairy-free-friendly options.
- Made with a prep time of 15 minutes absolutely zero churning.
- Easy to customize with different flavors and mix-ins.
What is Fruit Ice Cream?
Fruit ice cream is exactly what it sounds like! It’s simply ice cream made with fruit.
Sounds a little weird, right? But it works!
Essentially, it’s the same concept as the wildly popular nice cream recipes you see floating around the internet. However, this version is even better, because instead of just blending fruit, we added a few extra ingredients to make it extra smooth and creamy. Just like regular ice cream!
What Fruit is Good for Ice Cream?
Pretty much anything goes when it comes to making no-churn fruit ice cream.
However, when creating the base, you’ll want to choose fruits that are naturally very sweet and free from lots of big seeds. Otherwise, your ice cream is likely to turn out bland and a little chunky! Also, for the creamiest texture, be sure to include frozen banana.
Some of our favorite options include:
- Bananas
- Mango
- Pineapple
- Strawberries
- Unsweetened Shredded Coconut
What is Fruit Ice Cream Made Of?
For this recipe, we kept the ingredient list short and sweet, creating a fruity, tropical fruit flavor to help beat the heat. Here’s what you need:
- Banana – Use ripe bananas that are soft and spotty but not mushy. This helps create a sweet base. Fresh or frozen varieties can be used.
- Additional Fruit – Add extra flavor with additional fruit like peaches, mango, or pitted dates. Unless you want a banana flavor! In that case, just add more bananas.
- Heavy Whipping Cream – This is the secret to creating a smooth, creamy texture just like the real deal.
Ingredient Swap: Canned coconut cream can be substituted to make this fruit ice cream recipe dairy-free. (See the recipe card below for details.)
- Natural Sweetener – Use any type of sweetener you like best such as honey, maple syrup, or agave nectar, and adjust the amount used to suit your taste.
- Vanilla Extract – Don’t skip this! Pure vanilla helps enhance the rest of the ingredients.
Optional Mix-Ins
If you’re a mix-in person, feel free to get creative with all your favorite options! Some ideas to get you started include:
- Chopped Nuts
- Dye-Free Sprinkles
- Ground Cinnamon
- Chocolate Chips
- Chocolate Swirl
- Blueberries
- Chopped Strawberries
How to Make Fresh Fruit Ice Cream (No Churning Necessary)
If you’ve ever made homemade ice cream with an ice cream maker or even by hand, you already know it can be a bit of a challenge. But not anymore! This real fruit ice cream takes all the hard work out of your favorite dessert.
- Prepare. Line a loaf pan or freezer container with parchment paper, and transfer it to the freezer to chill while you make the ice cream.
- Blend. Add the banana to a high-powered blender or food processor, and pulse until smooth. Then, add the remaining fruit, and blend again.
- Whip the Cream. Add the heavy cream to the bowl of a stand mixer (Or, use a large bowl and a hand mixer), and whip on medium-high speed until stiff peaks form.
- Fold. Gently fold the fruit blend, sweetener, and vanilla extract into the whipped cream. Stir in any extra mix-ins.
- Freeze. Pour the batter into the chilled prepared pan, and place a piece of wax paper on top. This helps avoid freezer burn! Transfer it to the freezer until solid.
- Serve. Allow your ice cream to stand at room temperature to soften and enjoy!
Dairy-Free Option
The process to make this homemade fruit ice cream dairy-free is pretty identical to the original recipe with just a small twist.
- Harden. Place coconut cream and a can of full-fat coconut milk in the back of the fridge to harden and solidify.
Note: You want to use cans of coconut cream and milk, not liquid milk alternatives! Otherwise, they won’t harden and solidify, and your ice cream will be soup.
- Skim. Remove the thickened top portion from each can, and discard the watery portion.
- Whip. Add the cream to a stand mixer or large mixing bowl, and whip until it is creamy and smooth.
- Mix. Add the fruit blend, sweetener, and vanilla, and mix until well combined.
- Freezer. Transfer the mixture to the freezer, and stir about every 25 minutes until it is firm enough to eat.
- Soften. Allow the ice cream to soften a bit before serving, and enjoy.
Tips for Success
This fresh fruit ice cream recipe is virtually failproof, but there are a few extra steps that will guarantee you have success!
- Use a Chilled Bowl and Don’t Overwhip. Chill a large mixing bowl in the freezer before making your ice cream. Then, whip the cream just until the tips begin to curl. Continuing to mix will result in a runny, deflated fruit ice cream.
- Avoid Overmixing. You’ll want to work gently to just fold the ingredients into the cream until they’re well combined, being careful not to deflate the cream.
- Adjust the Sweetness. Add a little bit of sweetener at a time, and taste the ice cream as you mix, using more or less than what is listed to satisfy your tastebuds.
- Allow enough Chilling Time. This is crucial to fruit ice cream that holds its shape! You’ll need at least four hours, but we recommend letting it chill overnight.
Serving Suggestions and Topping Ideas
Of course, this fruit ice cream is delectable when enjoyed on its own with a spoon, but you can never go wrong with extra toppings, right?
Some of our favorites include dark chocolate syrup, whipped cream or coconut whip, sprinkles, chopped nuts, coconut, and cherries!
Then, serve it in a bowl, stuffed into a gluten-free cake or waffle cone, with waffles, stuffed between gluten-free cookies, with brownies, as part of a banana split, or any other way your heart desires!
Common Questions About This Homemade Fruit Ice Cream Recipe
A lot of times when you hear real fruit ice cream, the term is being used to talk about New Zealand style ice cream. That’s not exactly what this recipe is, but it draws inspiration from the idea of using real fruit instead of chemicals and preservatives to create a cold, creamy sweet treat!
This real fruit ice cream recipe can be stored in the freezer for up to one month.
For the best results, transfer your ice cream to an airtight container, cover it with wax paper, and put the lid on. This helps keep it fresh while preventing freezer burn.
More of Our Favorite
More Summertime Treats
Looking for more recipes to satisfy your sweet tooth when the weather is warm? Try out the gluten-free desserts below!
Fruit Ice Cream (Dairy-Free Option)
- Total Time: 4 hours 15 minutes to 12 hours
- Yield: 4 to 6 servings 1x
Description
Learn how to make fresh fruit ice cream with just five ingredients and no churning for a sweet, cold treat that’s refined sugar-free and easy to make!
Ingredients
- 1 large or 2 small (about 125 to 150g) ripe bananas, fresh or frozen
- 1 to 1 ½ cups (180 g) fresh fruit such as peaches, mango, banana, or soaked pitted dates (equivalent to 1 cup pureed fruit)
- 2 cups heavy whipping cream (see notes for dairy free option)
- ⅓ cup to ½ cup honey, maple syrup or agave nectar (adjust for desired sweetness)
- 1 teaspoon vanilla extract
Optional Mix-Ins:
- Chopped Nuts
- Sprinkles
- Ground cinnamon
Instructions
- Line a 9×5 or 2-quart freezer container with parchment paper. Place in the freezer while making the ice cream.
- Place the frozen banana in a blender or food processor and blend until smooth. Add the fresh fruit and blend until smooth and combined. Set aside.
- Place the heavy whipping cream into a stand mixer bowl or a large bowl (use an electric hand mixer). Whip the cream on medium-high until stiff peaks occur (the tips will curl), be careful not to over whip.
- Gently fold the fruit blend, honey or maple syrup, and vanilla extract into the whipped cream. Taste and adjust to desired sweetness. Stir in optional mix-ins of choice.
- Pour the batter into the prepared pan, then place a piece of wax paper on top to avoid freezer burn/ice. Freeze for 4 hours or overnight.
- Keep in the freezer until ready to serve. When ready to serve, remove from the freezer and let stand at room temp for 10 minutes before serving.
Notes
Prep Tip – It’s best to whip the cream in a chilled bowl.
Substitutes – Canned peaches or mango (in juice) or frozen and partially thawed fruit may be substituted for fresh fruit. Texture and sweetness of the ice cream will vary depending on type of fruit used.
Dairy Free Version – Place 1 can coconut cream and 1 can full fat coconut milk in the fridge to harden/solidify for 12-24 hours. When ready to make the ice cream, remove the thickened coconut cream (top portion) of each can into the bowl of a stand mixer and discard the coconut water portion (about 1 ¾ cup to 2 cup solid portion). In a stand mixer or a large bowl using an electric hand mixer, whip the thickened coconut cream until creamy and smooth. Then add fruit puree, honey or maple syrup and vanilla. Mix until fully combined. Taste and adjust to desired sweetness. Put in the freezer and stir about every 25 minutes, until firm enough to eat. Before serving, especially if ice cream has been in the freezer for 8 or more hours, get it out to soften about 15 minutes before eating.
- Prep Time: 15 minutes
- Chill Time: 4 to 12 hours
- Category: dessert
- Method: no bake
- Cuisine: American
Nutrition
- Serving Size: ¾ cup (2 small scoops)
- Calories: 206
- Sugar: 14.3 g
- Sodium: 12.8 mg
- Fat: 14.6 g
- Saturated Fat: 9.2 g
- Carbohydrates: 18.2 g
- Fiber: 1.1 g
- Protein: 1.6 g
- Cholesterol: 45.2 mg
Harry Thomas
its an amazing thanks for this. I would try this next.
Adrina Steve
Perfect post. I like a post you are the most valuable information waiting for more ice cream recipes. I gonna try it.
Lindsay Cotter
Fruit sweetened ice cream is a fantastic treat any time of the year, Adrina! I hope you enjoy the recipe.
Kevin Lambert
I love your post you have shared here on your site. I would like to share it with my friends on all my social media accounts. Thanks for writing such informative content.
Zahir Hussain
It’s the ultimate guide. I love your writing style! Really helpful for beginners like me. Thanks for sharing. very informative posts
Thanks again.
Helen Smith @UmbrellaWiki.Com
I love your post you have shared here on your site. I would like to share it with my friends on all my social media accounts. Thanks for writing such an informative content.
Michael
Hi Lindsay, the idea is really great and I will try. Thank you for adding such a great video which make the learning way easier. Thanks a lot.
Lindsay Cotter
Woohoo! I’m glad the video helped-let me know how it turns out!
Christina
Wow…amazing! this is super creamy, I love the taste of creamy, sweet and light ice cream.
Lindsay Cotter
Oh yay! So glad you enjoyed! Thanks for sharing Christina
Helena
Hello Cotter Crunch,
Yum! I literally just made some of this for a snack today… usually I just use banana, cocoa powder and a bit of almond milk and top it with some chopped nuts or something. Great to have new ideas for it :3
Helena.
Helena
Hello Lindsay Cotter,
I can’t wait to try this! Can I ask why banana and mango? Can I use another starchy fruit or veggie?
Helena.
Lindsay Cotter
I used mango because It gave it a more tropical taste. But banana totally works!
Helena
I can’t wait to try this! Can I ask why banana and mango? Can I use another starchy fruit or veggie?
Katie Sommerfeldt
So so good! Cream is LIFE!
Megan
Now that it’s warm up, ice cream is welcome anytime, especially when we can do it at home and do it exactly with the ingredients we want.
Yasna
Fruit Sweetened No Churn Ice Cream, thank you very much for sharing this awesome article.
Toler
I used to follow some ingredient on youtube, but no as my expect :(, and i think this one seem work maby, i will try again, for my son, he love ask me to do it 🙂 thank for share,
Melanie
Kind of disappointed. I used the heavy whipping cream and the ice cream got really hard in the freezer. Couldn’t even scoop it. Had to break pieces off with a knife. Ugh. Is there a way to keep it from getting so hard? I didn’t use mango, just banana and added some cocoa to make it chocolate.
Cotter Crunch
Hi Melanie. So sorry to hear about this! Did you let it sit for 5-10 minutes at room temp before scooping? Was the heavy cream chilled beforehand? Adding ⃣banana helps make it less icy. If you send me exactly what ingredients and method you used, I’m happy to help!
Angelo
I can do it too! for especially in this summer heat.
Angelo
I can do it too! Ahh especially in this summer heat!
Lila Hampton
Can’t wait to try this!!
Cotter Crunch
yea! the real cream version is my fav.
Mariana
Just made this, using vanilla bean instead.. came out pretty good! Thanks for sharing 🙂
Cotter Crunch
oh great idea! I will have to try that next!
Alexandra
Can confirm.. it came out amazing! 🙂
Cotter Crunch
woohoo yea!
Scott Webb
That’s just mouthwatering.. I need to show my wife this in hopes she’ll make this for us.. lol 😀
V
Hi,
Regarding the vanilla in this recipe, is that vanilla bean or vanilla extract? Or something else vanilla?
Thanks
Cotter Crunch
just updated it! I used vanilla extract but vanilla bean would be amazing too!
Lillian
It’s tasty! I will try to make it for my family. I hope i can do and they like it. Thanks for sharing!
Cotter Crunch
I bet you can! keep me posted
Sarah | Well and Full
Dang, girl! I can’t believe this ice cream is vegan AND no-churn!! The texture of it look absolutely spot-on 😉
Sue @This Mama Runs for cupcakes
Ok so curious…..think I could do this without banana? I’m probably the only person on earth that doesn’t like them ?
Cotter Crunch
No prob!! I think just add more mango or some starchy fruit would work best. Let me know if you try it .
Abi
Hi~ Me too…… Not really like banana…..
Cotter Crunch
You can try avocado, more mango, or frozen papaya. Let me know if you do! I haven’t tried it yet but I think it should work. Just add more honey if you use the avocado
Jen
With no ice cream maker, i’m forever looking for no-churn recipes. Such a fan of coconut milk, so I can’t wait to make this…especially with rum soaked raisins?! Hello! I loved nearly all ice cream flavors as a kid – Neapolitan might have ranked at the top.
Cotter Crunch
Yes!! Good choices
Jess @hellotofit
I’ve packed our ice cream maker away (moving on Thursday!), so this recipe is PERFECT, esp. because it’s no-churn. Annnnd I have tons of mangos I need to use up 🙂 wahoo!!
Joyce @ The Hungry Caterpillar
Yum! I’m curious, since mangoes tend to bother my tummy (fructose malabsorption) if you think another fruit could work. Pineapple, perhaps? Or papaya?
I’ve been meaning to try no-churn ice cream one of these days. I just don’t have room for an ice cream maker in my itty bitty grad school apartment!
Cotter Crunch
totally! you can use 2 bananas but it might taste more banana-y. If that makes sense? I would try pineapple or papaya if you want some fruity flavor. Keep me posted.
Miss Polkadot
While I do own an ice cream maker I’m usually too lazy to clean it plus forget freezing it in advance sp this is perfect. Also: it’s pretty much fruit with some coconut = fruit salad = breakfast food, yes? And the rum raisin verson is SO calling my name.
Cotter Crunch
yes!!! totally breakfast. let’s just call it coconut fruit frozen yogurt. haha.
Amanda @ .running with spoons.
Are you kidding me!??!?! This is the epitome of perfection! I’ve never made homemade ice cream, mostly because I figured they all needed ice cream makers and ain’t no one got the room for more kitchen gadgets. And the pictures! Excuse me while I lick my screen.
Cotter Crunch
I can’t believe the smoothie queen girl has never made this!! you must!! it’s EPIC! you’d love.<3
dixya @food, pleasure, and health
this is perfect in sooo many ways!
Erin @ Texanerin Baking
Daaang! This does not look like healthy ice cream. It is, by far, the most amazing looking healthy ice cream I have ever seen. And I have the ingredients! I just need to make some room in the freezer and then I’m making this. I’ll report back! 😀
Cotter Crunch
i’ll help you clean out the freezer! 😉
Jody - Fit at 58
You are genius!!!!!
Cotter Crunch
nah, i just like creating recipes! hehe.
Kristy from Southern In Law
Fruit sweetened AND no churn? Summer heaven right here!
Laura @ Sprint 2 the Table
Coconut cream in ice cream? Yes, please!
My did loved ice cream, but what I remember most is how he’d eat Cool Whip right out of the container with a spoon. It drove my mother nuts!
Cotter Crunch
I used to do that too and tell my mom is was just whipped yogurt and I was being healthy
Traci | Vanilla And Bean
Total decadence, Lindsay! I must admit, I’ve made something similar to this before save freezing it (and an unfrozen banana). We ate it as a mousse… and OMGeeee I get it! SO now, the next step is freezing it. I’m writing an ice cream post for next week and am contemplating no churn ice creams. I’ve tried several and I just can’t seem to get past ice crystal formation in no churns. I can’t get the smooth silky mouthfeel I’m looking for. Perhaps this will be the one I’ll get on the no churn train with!! I’ll give it a go soon! Thank you for this! So fabulous!
Cotter Crunch
Oh you did? What cream did you use? How much banana? I’m so curious now haha
Traci | Vanilla And Bean
Whipped Coconut Creme! Hooray! Oh – that should have been (save a frozen banana).. so all I used was coconut creme and pumpkin puree (omgee!!) + maple syrup. Rob hated it. I loved it! 😀
Cotter Crunch
Haha I would have loved it! Yum maple and pumpkin! So for this you whip coconut and add banana frozen fruit purée! So good!!
Julia Mueller
Holy makerel, I had no idea you could replace condensed milk with fruit and have it turn out soooo creamy dreamy amazing! Loving the banana-mango combo. This is a winner, for sure!
Cotter Crunch
Yes! It’s magical I swear!!
Cassie
This looks BEYOND creamy! And I’m so happy that there are no added sugars–JUST fruit! 🙂 It probably is just as delicious as it looks! I have to try it out ASAP! I love the taste of creamy, sweet and light ice cream!
Cotter Crunch
And no papaya haha
Blair
Wow…this is amazing! I had NO IDEA that you could make something so creamy and healthy but also delicious…and it tastes like regular ol’ ice cream? I’m sold!
Cotter Crunch
I was amazed myself. Totally a great treat for whole family!
Lisa
YUM! I totally want a scoop of this, Lindsay!
Cotter Crunch
Come over!! I’m making more right now hehe
rachel @ Athletic avocado
oh my gosh this is super creamy and looks perfect!!! Pinning!
Cotter Crunch
thanks friend! let’s share a bowl together soon! mmm k?
Linz @ Itz Linz
ice cream is my jam!! i could eat this every meal of the day!!
Cotter Crunch
I could too! Ahh especially in this summer heat!
Rebecca @ Strength and Sunshine
That looks rather dreamy…and creamy 😉 It screams fun in the sun <3
Cotter Crunch
Best of both worlds! LOL
Cara's Healthy Cravings
Can’t wait to try this!!
Megan @ Skinny Fitalicious
I love any and all ice cream unfortunately my lactose intolerant belly not so much! I am so making this recipe when my Mom comes for my surgery in. August. She eats the weight watchers ice cream which makes me cringe inside because the ingredients are so questionable!
Cotter Crunch
yea!! have you tried the coconut cream version then? so good!
Susie @ Suzlyfe
I’m really not a huge fan of the heavy fat stuff, as you know. I think the only super premium stuff that I really liked growing up was ben and jerrys, actually! But put chocolate in there, and I”m sure I could be convinced!
Cotter Crunch
oh yes, true! then banana CHOCOLATE soft serve is on my list to make for you!
Michele @ paleorunningmomma
I’m with you about ice cream, there’s no replacement for really classic creamy ice cream. This looks just beyond amazing and I’ve had ice cream on the brain lately – love that it’s no churn!
Cotter Crunch
can’t beat that classic. You know it! 😉