🍦 No-Egg, No-Churn Fruit Ice Cream
No eggs. No machine. Just milk, cream, sugar—and real fruit flavor in every dreamy scoop.
🧁 Base Ingredients
1 cup heavy whipping cream (cold)
½ cup whole milk
½ cup granulated sugar (or to taste)
1 cup real fruit purée (see flavor ideas below)
1 tsp vanilla extract (optional, enhances flavor)
🍓 How to Make It
1. Make the Fruit Purée
Choose soft, ripe fruit (e.g., strawberries, mangoes, bananas, peaches).
Wash, chop, and blend 1½–2 cups of fruit into a smooth purée. You should end up with about 1 cup of purée.
Optional: Simmer the purée briefly to concentrate flavor and reduce moisture. Let it cool.
2. Whip the Cream
In a chilled bowl, whip the heavy cream until soft peaks form.
3. Mix the Base
In a separate bowl, whisk together the fruit purée, milk, sugar, and vanilla until the sugar dissolves.
Gently fold this mixture into the whipped cream, using a spatula to keep it airy.
4. Freeze
Pour into a freezer-safe container (loaf pans work great).
Cover tightly with plastic wrap or a lid.
Freeze for 4–6 hours, or until firm.
🍨 Flavor Ideas
Strawberry Cream – blend fresh or roasted strawberries.
Banana Split – use ripe bananas + swirl of chocolate syrup.
Peach Melba – use peaches + raspberry ripple.
Piña Colada – use pineapple + a splash of coconut milk.
Berry Medley – mix blueberries, blackberries, raspberries.
✅ Tips for Best Results
For ultra-smooth texture, strain the fruit purée before mixing.
Use ripe, sweet fruit for best flavor—frozen fruit works too!
Let the ice cream sit at room temp for 5–10 minutes before scooping.