Frozen Fruit Ice Cream (Any Fruit, No Ice Cream Maker)
Creamy homemade fruit ice cream with just 4 ingredients: frozen fruit, banana, milk powder and yogurt. No machine needed, plus a chocolate-dipped bar version.
3 servings
Ingredients
- 250 g frozen strawberries or any fruit you like
- 1 ripe banana, frozen about 100 g
- 30 g milk powder about 3 tablespoons; look for nonfat dry milk
- 30 g Greek yogurt optional, about 3 tablespoons
Instructions
- Freeze the fruit in small pieces on a parchment-lined tray, in a single layer, for at least 2–3 hours.
- Take the fruit out of the freezer 10 minutes before blending.
- Blend the strawberries (or whichever fruit you're using), the banana, the milk powder and the yogurt until the mixture is creamy. If it gets stuck, scrape the sides down with a spatula. Use a low speed if your blender is powerful.
- Serve right away for soft-serve texture, or freeze for 1 hour to make scoops, stirring halfway through.
Video
Notes
- If the fruit is creamy (mango, persimmon, cherimoya): 20 g milk powder. If it's juicy (strawberries, blueberries, pineapple): 30 g.
- Use ripe fruit: it's your only source of sweetness. Add sugar, honey or syrup if the fruit isn't sweet enough.
- It's at its best freshly made. After several hours in the freezer, take it out 10–15 minutes before serving.
- With this same mixture you can make Magnum-style bars with a crackly chocolate shell. Full step-by-step further down the post.