What is real fruit ice cream?

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!

How long does fruit ice cream last in the freezer?

This real fruit ice cream recipe can be stored in the freezer for up to one month.

What is the best way to store this ice cream?

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.

Fruit Ice Cream (Dairy-Free Option)

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

Units Scale

1 large or 2 small (about 125 to 150g) ripe bananas, fresh or frozen
1 to 1 1/2 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)
1/3 cup to 1/2 cup honey, maple syrup or agave nectar (adjust for desired sweetness)
1 teaspoon vanilla extract

Optional Mix-Ins:

Chopped Nuts
Sprinkles
Ground cinnamon

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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: 3/4 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