Fresh Fruit Ice Cream

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This fruit ice cream is a delicious, low fat frozen treat made with fresh berries. Make this recipe to serve as a refreshing dessert for summer!

This recipe is courtesy of Hubbyman’s aunt, who found the recipe in an old Weight Watchers magazine.

My recipe isn’t much different than the original, which calls for blackberries. Instead, I use an assortment of frozen berries.

IMPORTANT RECIPE NOTES

1. You will need an ice cream machine to make this recipe.
   
   Due to the marshmallow ice cream base, churning is crucial to the success of the recipe. it is nearly impossible to make this as a no-churn ice cream.
   
   2. Plan ahead!
   
   You will need to chill the berry puree for at least 2 hours and freeze the bowl of the ice cream maker for at least 4 hours before making the recipe.
   Also, the fruit ice cream will need at least 4 hours to freeze before serving.

Ingredients to make this recipe:

• Fresh or frozen mixed berries – feel free to use any combination of berries that you like.
• Granulated sugar – Or use any cup-for-cup sugar substitute, such as monkfruit sugar or Erythritol
• Kosher or sea salt
• Fat-free half & half – regular half & half will also work
• fat-free sour cream or any other variety of sour cream
• marshmallow cream – this is also known as marshmallow fluff

How to make fruit ice cream

1. Make the fruit puree.

Add frozen or fresh berries, sugar, and salt to a medium saucepan.
Mash and stir the mixture over medium heat until it starts to boil.

Then, remove the pan from the heat and allow the mixture to cool in the pan for about 5 minutes.

2. Add the dairy products, blend and strain.

Pour the puree into a blender or food processor with the half & half and process on high speed for 1 to 2 minutes.

If using berries with seeds, push the contents through a sieve over a large bowl. Press firmly to get all the berry mixture through, leaving the seeds behind.

Whisk in the sour cream. Don’t worry if any small lumps of sour cream remain, they will dissolve.

3. Chill the ice cream base.

Cover the bowl with plastic wrap and chill for 2 hours or up to overnight.

4. Add marshmallow cream and churn the fruit ice cream.

Use a whisk to combine the marshmallow cream into the cold fruit puree.

Pour the mixture into your ice cream maker and churn according to the instructions for your machine.

5. Freeze before serving.

Transfer the ice cream to a freezer-safe container and place it into the freezer for at least 4 hours, or until the ice cream is firm.

TIP: To make scooping easier, remove the container of ice cream from the freezer and set it on your kitchen counter for about 15 minutes.

Tools for making this recipe:

• Ice Cream Maker
• Ice Cream Scoop
• Blender
• Freezer Safe Container

Continue to Content

Fresh Fruit Ice Cream

Yield: 8

Prep Time: 30 minutes

Cook Time: 5 minutes

Freeze Time: 4 hours

Total Time: 4 hours 35 minutes

This fruit ice cream is a low fat frozen treat, perfect for summer!

Print

Ingredients

• 2 cups (16 oz) fresh or frozen mixed berries
• 1/2 cup sugar
• pinch of salt
• 1 pint fat-free half-and-half
• 1/3 cup fat-free sour cream
• 3/4 cup marshmallow cream

Instructions

**Plan ahead! You will need to chill the fruit puree for at least 2 hours, about 4 hours to freeze the bowl and 4 hours for the fruit ice cream to set up in the freezer.**

1. Place ice cream maker bowl in freezer to freeze for several hours.
2. Combine fruit, sugar, and salt in a medium saucepan. Mash and stir berries over medium heat until mixture starts to boil. Remove from heat and allow to cool for about 5 minutes.
3. Puree mixture along with half-and-half in a blender or food processor. (If using berries with seeds, pour pureed mixture through a sieve over a large bowl. Press firmly to get all the berry mixture through, leaving the seeds behind.)
4. Whisk in sour cream. Don’t worry if any small lumps of sour cream remain, they will dissolve. Cover and chill for 2 hours or up to overnight.
5. Whisk marshmallow cream into fruit mixture. Pour mixture into ice cream maker and freeze according to machine instructions. Transfer ice cream to a freezer safe container and place in freezer for up to one month.

To serve: Allow ice cream to soften for about 15 minutes in the fridge before scooping.

Notes

**Plan ahead! You will need to chill the fruit puree for at least 2 hours, about 4 hours to freeze the bowl and 4 hours for the fruit ice cream to set up in the freezer..**

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  1.5 Quart Frozen Yogurt Ice cream maker
• 
  Nonstick Anti-Freeze Ice Cream Scoop
• 
  Vitamix
• 
   Baking Bread Pan

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 136Total Fat: 1gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 4mgSodium: 97mgCarbohydrates: 31gFiber: 1gSugar: 23gProtein: 2g

This nutritional information is an estimate may vary, depending on brand and type of ingredients used. It is not intended to replace the advice of a licensed dietician or physician.

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Other frozen dessert recipes for summer

• Peach Ice Cream
• Margarita Lime Sherbet
• 15 Creamy Ice Creams
• Cake Batter Ice Cream