Plum Ice Cream
/My husband is a huge fan of ice cream, however recently he has been diagnosed as being inintolerant to dairy. He was pretty disappointed about this, until he remembered that I have an ice cream maker and he could try to make some dairy free ice creams. Last night he attempted his first one. It might not be the healthiest recipe out there but my goodness it tastes great!! I'm keen to try and get the sugar content down in future so if anyone has any ideas on how to successfully do this while still getting the great taste I'd love to hear from you. We went for a plum ice cream because I had some frozen which I picked from my friends house when they were literally falling off their massive tree. So the total cost of this ice cream was about $2 for 1L of dairy free ice cream. Loving that!! I'm sure there will be plenty more ice creams and frozen desserts features when the weather warms up a little, but for now, enjoy this one
Plum Ice Cream
Serves: 1 litre
Prep Time: 5 minutes
Cook Time: 30 minutes
Ingredients
- 500 grams Plums
- Juice of 1 lime
- 1/4 Cup sugar
- 400g tin coconut cream
Method
Put plums, lime juice & sugar in saucepan. Cover & simmer for 5 minutes until fruit is tender. Leave to cool
Tip 3/4 of the mixture into a blender or food processor & process to a smooth purée.
If using an ice cream maker: Mix coconut cream & puréed mixture. Churn in ice cream maker until thick.
Blend the reserved fruit mixture lightly, then mix through the ice cream.
Freeze the mix for 2-3 hours or until firm enough to scoop
If not using an ice cream maker: Beat the coconut cream until fluffy in a freeze proof container. Fold through the fruit mixture then freeze for 2 hours.
Mash the mixture with a fork, or beat it with a food processor to break up the ice crystals. Return to the freezer for 4 more hours, beating the mixture again after 2 hours.
Blend the reserved fruit mixture lightly, then mix through the ice cream.
Freeze the mix for 2-3 hours or until firm enough to scoop