Feasting…on dessert? Knowing that it only takes five ingredients to make healthy homemade fruit ice cream, why not?
Here’s the trick: Frozen treats don’t have to be bought at the grocery store, they can simply be made at home by blending a few key ingredients together. As summer approaches and the temperatures start to rise, I always look forward to making these creamy fruit concoctions. It’s easy to express your creativity through these fruit ice creams by testing out dozens of different and unique combinations. Some are tropical, while others are berry oriented. When making your personal fruit ice cream using the recipe at the bottom of this post, just keep in mind these following tips and tricks.
**How to make homemade fruit ice cream**
1. Cut all fruits before freezing. This makes blending easier in the long run. Microwave for 5-15 seconds to thaw if need be.
2. Time it right. After blending all ingredients together, pour into a bowl and put back in the freezer for another 30 min to an hour. Make this right before dinner and your dessert awaits you by the time you’ve finished washing the dishes.
3. Beware of seeds in berries especially raspberries and black berries. Easy solve: puree beforehand and strain.
4. Vary the dairy. Use different milk products for varying consistencies. For a thicker ice cream, use kefi yogurt. For a tropical twist, use coconut milk.
5. Go green. Try using avocados or spinach. Once blended with all of the natural sweetness from the fruits, it’s hard to detect.
6. Add omega 3s (chia seeds, flax seeds). The chia seeds expand and have the mouth feel of tapioca, which adds texture. When buying flax seeds, make sure they are ground for the body cannot process the unground ones.
Megumi Sasada is a Colby College graduate and currently works for an ad agency in NYC. She is a food-blogging (Every Last Morsel), Food Network-watching, nutrition-conscious acapella singer.
Homemade Fruit Ice Cream
2 frozen bananas
1 cup milk (cow, soy, almond, coconut, kefir yogurt, plain greek yogurt)
toasted coconut flakes
coconut oil (freezes instantly)
graham cracker crumbs
toasted nuts or granola
First, prep the fruit by washing, drying, and cutting all of them into small pieces before freezing. Place in freezer bags flat. For the bananas, wrap each one in seran wrap to keep them separate and to easily distinguish serving size. You can also just buy frozen fruit and skip this step.
After fruits are completely frozen, thaw in microwave for 5-15 seconds. Add your choice of fruits into the blender and puree.
Add your choice of milk to the chopped frozen fruits. (Use coconut milk if you want a tropical flare and kefir yogurt for a thicker ice cream.)
Pour ice cream into a bowl (it will look more like a smoothie at this point) and place back into freezer for 30 minutes to an hour. When you are ready to eat and find that the ice cream has completely frozen, nuke in microwave for a few seconds until softer and mix. Add additional toppings.