Fruit Ice Cream Pots Recipes

FRUIT ICE POPS

Steps:

• Combine blueberry pop ingredients in a blender and blend until smooth. Pour into 5 of the pop molds. Repeat process with strawberry pop ingredients. Place in freezer for at least 5 hours or overnight.

FAST AND FRUITY ICE CREAM

Steps:

• Place the frozen fruit in a food processor with the Greek yogurt, heavy cream and vanilla. Process until smooth. Add the chopped chocolate and pulse until the chocolate pieces have become small bits. Serve immediately in bowls and garnish with shaved dark chocolate over the top.

INSTANT FRUIT ICE CREAM

Steps:

• With processor pulse frozen berries until chopped fine.
• Add sugar or Splenda while the fruits are processing.
• Add milk or cream and vanilla.
• Process until mixture is of ice cream consistency.
• Serve immediately.

FRESH FRUIT ICE CREAM IN A BAGGIE

Steps:

• Combine the half and half, sugar, vanilla, and strawberries in a quart size resealable plastic bag. Press the air out of the bag, seal, and shake bag to combine contents. Place the bag into a gallon sized zip top bag. Add the ice to the gallon bag, press the air out, and seal bag.
• Wrap bags in a hand towel. Shake continuously, until the contents of the small bag thickens into soft-serve ice cream, 5 to 10 minutes.
• Rinse the small bag quickly under cold water to wash off salt. Lay the ice cream filled baggie on a flat surface. Use a wooden spoon handle to push the ice cream down to the bottom corner of the baggie. Snip off the corner, and squeeze ice cream into a bowl.

SUPER-EASY FRUIT ICE CREAM

Steps:

• Mash or purée the strawberries and mango in two separate bowls. In another bowl, add the lemon juice and the banana and mash.
• Beat the condensed milk and cream in a large bowl with an electric whisk until thick and quite stiff, a bit like clotted cream. Divide the mixture between the three bowls. Fold a fruit purée into each. Transfer each one into a freezer container and freeze until solid.
• Purée the kiwi and sieve out any seeds if you like. Serve a scoop of each ice cream in bowls or sundae dishes and top with the kiwi sauce, sprinkles, or the chopped fruit.

FRUIT ICE CREAM

Steps:

• Place the frozen fruit and frozen bananas in a blender or a food processor.
• Then add in the water.
• Blend or process on high speed for a few minutes until the mixture is completely smooth.
• You can enjoy the ice cream as is or you can move the mixture to a freezer safe container (like a loaf pan) and freeze for 2-3 hours to allow the ice cream to firm up if you prefer.
• Then the ice cream is ready to serve and enjoy!

FRESH FRUIT ICE CREAM

Steps:

• In ice cream freezer comtainer, combine all inreadients; mix well.
• Freeze according to manufacturer's instructions.
• Freeze leftovers.
• Vanilla Ice Cream: Omit fruit and food coloring.
• Increase half-and-half to 4 cups.
• Proceed as above.
• Mint Chocolate Chip Ice Cream: Omit fruit and vanilla.
• Increase half-and-half to 4 cups.
• Add 2 teaspoons peppermint extract and 3/4 cup mini chocolate chips.
• Proceed as above.