All you have to do to make this delicious ice cream, is to blend frozen bananas and mango with honey and coconut cream, add berries, crushed or pureed, and freeze the ice cream in any popsicle containers. With the powerful blender you can get ice cream texture straight from the bowl, but I prefer not to risk, and to use fruits which are not stone hard from the freezer. It is also easier to pour ice cream into moulds with the narrow openings. Recipes below, with quantities of all ingredients, are for general guidance only. You can use different ratios of fruits, change the amount of honey, or use another sweetener altogether. This ice cream is delicious without berries or vanilla powder I used. But both these ingredients definitely added to the complex flavour of this very refreshing and vibrant dessert.
This ice cream can be frozen in one container to be served as a regular ice cream.
for the popsicles
- 300g bananas (2 large), frozen
- 200g mango, frozen
- 110g honey
- 270g can coconut cream
- 1/2 tea spoon pure vanilla powder (optional)
- 2-3 table spoons fresh raspberries and blueberries
I used frozen mango and fresh bananas, which I have cut in 2 cm pieces and frozen.
regular ice cream
- 230g frozen mango pieces
- 170g bananas, 2 medium size bananas, cut in 1-2 cm pieces and frozen
- 100g raw organic honey
- 270g can of coconut cream 27-28% fat, for the lighter version use coconut milk
- 1 tea spoon vanilla powder (use any vanilla source which you can tolerate)
- raspberry puree, from frozen raspberries (optional)
- cut and freeze bananas
- mash or blend berries
- for raspberry puree, defrost raspberries, blend them, put the mixture through the sieve (I have prepared raspberry puree for raspberry curd and have plenty left for other projects)
- place frozen mango and banana pieces in food processor
- add contents of coconut cream can, honey and vanilla powder
- blend first on pulse regime, later switch to high and blend until even and fine texture
- pour the mixture in a bowl with a spout, add and mix in mashed or blended berries, pour the mixture into popsicle container, insert popsicle sticks and freeze the mould
for regular ice cream
- spoon or pour, depending on consistency, half of the mixture into container suitable for freezing
- add 2 table spoons of raspberry puree, lightly mix it with ice cream
- repeat the process with the second part of the mixture
- cover the container with a tight lid and freeze
- to serve use the ice cream scoop dipped in boiling water
Fruit and berries ice cream has an intense flavour and I like to serve it on gentle and mild tasting fruits. Pears and apples are my favourite.
You can use any tart puree or runny jam on top. This type of ice cream is easy and simple to make, it is on budget, especially if using frozen fruits from the supermarket. I used mango package first, the next to try is the package of frozen pineapples. I did not like ice cream maker I bought 4 years ago, and was somehow discouraged to try homemade ice cream. Not any more. And I do not even need ice cream maker. For people with multiple food restrictions commercial ice cream can be a mine field. An option to make it yourself sometimes can be an only option.