Summer is in full swing, and with these temperatures, the desire to turn on the stove is zero!
But the craving for something sweet never goes away, right?
Especially if we’re talking about something super fresh, light, and quick to prepare.
Just like when we look for solutions for lunches or dinners that don’t weigh us down, like a good Tuscan Panzanella that tastes like the beautiful season.
Well, today I have the perfect solution for your sweet tooth without guilt!
I’m talking about a special “ice cream,” homemade, super creamy, and healthy, that you can prepare in a flash without an ice cream maker.
It’s the perfect dessert to cool off after a hot day or to finish a light summer meal, just like a fresh and complete summer Chicken Salad.
With only a few ingredients and zero refined sugars, it’s proof that you can eat well, with taste, and healthily.
This fruit ice cream is the treat you’ve been looking for: a burst of flavor and freshness, perfect for both adults and kids.
If you love summer cooking that enhances fresh and natural ingredients, like my Mediterranean Lupini and Avocado Salad, then this recipe will become your new trump card.
Are you ready to learn how to make it and enjoy the summer cooking with me?
- Black Figs, Ricotta, and Agave Syrup: The Quick and No-Bake Summer Dessert
- Light Grapefruit Cake Without Sugar: Easy and Soft Recipe (with Erythritol and Coconut)
- Pineapple Tiramisu Recipe Without Sugar: Light Delight with Pavesini
- Creamy Cups with Greek Yogurt and Fresh Berries
- Pasta with Zucchini and Fresh Tuna: The Secret Is the Fresh Chunk (No Canned Tuna!)
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 4 Hours
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Ferragosto, Spring, Summer
- Energy 141.50 (Kcal)
- Carbohydrates 35.35 (g) of which sugars 19.48 (g)
- Proteins 2.23 (g)
- Fat 0.92 (g) of which saturated 0.13 (g)of which unsaturated 0.54 (g)
- Fibers 6.13 (g)
- Sodium 19.30 (mg)
Indicative values for a portion of 240 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
For optimal results and the right creaminess, make sure all the fruit is well frozen beforehand.
- 4 bananas (Ripe)
- 3/4 cup blackberries
- 3/4 cup raspberries
- 3/4 cup blueberries
- 3/4 cup strawberries
- 1 tbsp erythritol
- as needed almond milk
Tools
- 1 Blender Moulinex
- 1 Spatula Graziano
- 4 Parchment paper Glasmark KROSNO 1992
Steps
Preparation and Freezing of Fresh Fruit for Homemade Ice Cream
Start your adventure in the world of homemade ice cream by carefully preparing the fresh fruit.
Peel and cut the banana into pieces, then clean and gently dry the strawberries, blackberries, raspberries, and blueberries.
Arrange the fruits in a container or on a tray lined with parchment paper, making sure the pieces don’t touch each other to prevent sticking.
Transfer the container to the freezer and let the fruit freeze for a sufficient time (generally 3-4 hours or until completely solidified).
This phase is crucial to achieving the perfect texture for fruit ice cream.
Blending and Consistency of Vegan (or Light) Ice Cream.
When your craving for creamy ice cream strikes, take the frozen fruit out of the freezer.
Transfer it immediately to a powerful blender or food processor.
Gradually add almond milk (or your preferred plant-based drink, like coconut or oat milk) and start the blender.
Continue blending, occasionally stirring, until you achieve an incredibly fluffy and velvety consistency, just like real artisanal ice cream.
Transfer this delight to a glass bowl.
If you want sugar-free ice cream or a light dessert, you can adjust the sweetness with erythritol or a natural sweetener of your choice, mixing well.
Plating and Garnishing for a Healthy and Crunchy Dessert.
Your homemade fruit ice cream is almost ready to enjoy!
Divide the frozen fruit cream into individual cups.
To add a touch of crunchiness and flavor that will complete this healthy dessert, garnish as desired.
Great options include grated coconut flakes, toasted almond slices, hazelnut granules, or other chopped nuts.
This customization will make each cup unique and even more inviting.
Tasting Your Perfect Summer Ice Cream.
Now it’s the long-awaited moment: tasting!
Savor every spoonful of this summer ice cream, a true explosion of freshness and natural goodness.
Enjoy the fruit of your labor and the satisfaction of having created a healthy and delicious dessert with simple and genuine ingredients.
Share this joy with friends and family and prepare to receive compliments for your guilt-free homemade ice cream!
Storage, Tips, and Tasty Variations:
How to Store Homemade Fruit Ice Cream:
To maintain the creaminess and freshness of your homemade fruit ice cream, proper storage is essential.
Once ready, immediately transfer the ice cream to an airtight container (preferably glass or metal) and seal it tightly to avoid ice crystals formation and absorption of freezer odors.
Place it in the freezer.
Before serving: If the ice cream is too hard when taken out of the freezer, allow it to soften at room temperature for 5-10 minutes before serving.
This will help restore its velvety texture.
Duration:
Sugar-free fruit ice cream keeps well for about 1-2 weeks in the freezer, maintaining its best organoleptic properties.
Useful Tips for Perfect Fruit Ice Cream
Blender Power:
To achieve a truly creamy and lump-free consistency, it is essential to use a very powerful blender or food processor.
If your appliance struggles, take breaks and push the fruit towards the blades with a spatula.
Perfectly Frozen Fruit:
Make sure the fruit is perfectly frozen before blending.
If it’s too soft, the result will be more like a smoothie.
Adjust the Milk:
Start with a minimal amount of plant-based milk (e.g., almond milk) and add more gradually only if needed.
The less liquid you use, the thicker and creamier your light ice cream will be.
The Sweetness Balance:
The sweetness will depend on the ripeness of the fruit.
Always taste the mixture before adding erythritol or other sweeteners, especially if you prefer sugar-free ice cream.
Tasty Variations for Your Homemade Ice Cream:
Unleash your creativity with these ideas to customize your fruit ice cream:
Tropical Ice Cream:
Try with mango, pineapple, and a touch of coconut milk for an exotic flavor.
Chocolate Banana Ice Cream:
Blend frozen bananas with unsweetened cocoa powder for a vegan and super quick chocolate ice cream.
Berry and Yogurt Ice Cream:
Add a tablespoon of Greek yogurt (or plant-based) while blending for a more acidic note and extra creaminess.
Aromatic Spices:
A pinch of cinnamon, vanilla, or cardamom can add depth to the flavor, especially with frozen fruits like apples or pears.
Extra Proteins:
For a healthy and protein-rich dessert, you can add a scoop of protein powder (neutral or vanilla flavored) during blending.
FAQ About Homemade Fruit Ice Cream:
Here you will find answers to the most common questions about my light and creamy fruit ice cream, to clear up any doubts and make your preparation even easier!
Why didn’t you use yogurt in the base recipe?
In my base homemade fruit ice cream recipe, I chose not to include yogurt to keep the preparation as simple, quick, and versatile as possible.
My goal was to achieve a velvety texture and pure fruit flavor, using only frozen fruit and a plant-based drink.
This makes it ideal for those following a vegan diet or with dairy intolerances.
However, adding yogurt (even plant-based) is a great option if you want a more acidic note and extra creaminess!
Can I use fresh, non-frozen fruit?
No, it is essential that the fruit is well frozen to achieve the typical ice cream consistency.
If you use fresh, non-frozen fruit, you will get a smoothie or shake, not creamy ice cream.
Can I substitute almond milk with water?
You can, but the result will be less creamy and more like a granita or sorbet.
Almond milk (or other plant-based drinks) helps give the ice cream a richer, velvety texture.
How long does the ice cream last?
If stored in an airtight container in the freezer, the ice cream keeps well for about 1-2 weeks, maintaining its freshness and flavor.
Can I add other sweeteners besides erythritol?
Of course!
If you’re not looking for sugar-free ice cream, you can sweeten with maple syrup, date syrup, honey (if you’re not vegan), or even a pinch of cane sugar, depending on your taste.
I recommend always adding a little at a time and tasting to find the perfect balance.
