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Home » Recipe 52 » Plum Ice Cream Recipe

Jun 12, 2021 · Modified: Mar 30, 2022 by Mariam Sodawater · This post may contain affiliate links. 4 Comments

Plum Ice Cream Recipe

Jump to Recipe Print Recipe
5 from 3 votes
Plum ice ceram images.
A collage of two plum icecream images

This is super creamy, sweet, and sour, no-churn plum ice cream recipe has a lovely color and intense flavors. It needs just three ingredients of plums, condensed milk, and cream. Like other ice cream recipes on the blog, this is also made without an ice cream maker. 

Plum ice cream scoops served in cup with another cup in the background.

 Plum ice cream introduction: I love summers, the season of fruity sweetness. The sweet soothing aroma of plum and juicy texture with dark and tarty skin is mystic deliciousness. The fresh fully ripened fruit should be enjoyed in every possible way whether it be plum jam or plum drinks.

And this ice cream is truly indulgent. And what makes it even special is that my very picky son also loves it. It is very creamy and has no icicles just a very intense flavor.

Jump to:
  • The secret to this recipe!
  • Ingredients
  • How to make it?
  • Tips
  • Variations
  • 📖 Recipe
  • 💬 Comments

The secret to this recipe!

Japanese, easy, sugar plum, no-churn , fresh, roasted

Ingredients

ingredients for plum ice cream
  • Plum: Select your fruit carefully! Fully ripened sweet plums that have dark skin and reddish flesh are best for any plum recipe. There are many varieties of plums ranging from Japanese plums to black, Red, Italian, Indian, and European plums. So you might need to adjust this recipe according to the plum variety you have in hand. If your fruit is naturally very sweet, consider reducing condensed milk in the recipe by 2-3 tablespoons. Find more about varieties of plums here.
  • The plums with red flesh are sweeter than the ones with yellow flesh. The color of ice cream also depends on the color of fruit skin and flesh and ranges from red to deep maroon.
  • Cream: Use full-fat heavy cream: Use chilled cream that doubles very well in volume and gets stiff peaks.
  • Condensed milk:
  • Lemon Juice:

How to make it?

Steps to make  roasted plum puree and whip cream.
  1. Wash and deseed the fruit and if plums are very large chop them roughly. No need to skin it as the skin has so much flavor and color.
  2. Transfer plum to a food processor and blend until smooth. Make sure skin is fully blended.
  3. Keep simmering the puree on low heat until the color changes and is slightly thickened. Set it aside and let it cool. Transfer puree to a bowl which will let the puree cool quickly.
  4. Take chilled whipping cream in a large bowl.
Steps to make plum ice cream.
  1. Whip it with a beater until you see stiff peaks. That is when you remove the whisk, the cream holds its shape and doesn't melt in smoothness.
  2. Add cooked plum and condensed milk. Mix with the help of a spatula, and keep stirring until puree is evenly mixed. Do a taste test and add one extra tablespoon of lemon juice if you like it sour. (At this stage, after mixing you have lovely pink color. But color depends on the variety of plums used. If you want a deeper color, you can add 1-2 drops of red color.)
  3. Transfer ice cream to a container, preferably with a lid. Then cover it with butter paper or cling wrap. It should touch the surface of ice cream. This doesn't allow icicles to form on the surface.
  4. Freeze the homemade ice cream for at least four hours. Remove the ice cream 10 minutes before serving so it is scoopable and then scoop it into the ice cream cups. Serve immediately, Enjoy!
A close up shot of no churn plum ice cream.

Tips

  • Take your ice cream out of the freeze 15 minutes before serving so ice cream is easily scoopable.
  • You can also add biscuit chunk or white chocolate chips if you like some texture in your ice cream. 

Variations

  • Swirl ice cream: If you like swirls in your ice cream, add 1 teaspoon of vanilla essence to the base of cream and condensed milk. Transfer half of the ice cream base to the container. Add half of the plum syrup with the help of a spoon. Put dollops of plum syrup all over the container. Add remaining vanilla ice cream base and add remaining plum syrup by spoon. Make a few swirls with the help of a stick and freeze.
  • Chunky ice cream: If you wish to make chunky plum ice cream. Skip the step of blending the plums and cook them. Then just break the cooked soft plums with the help of a spatula. Follow the rest of the step as it is. The skin of plum tastes similar to fruit leather in the ice cream and tastes really yummy.

FAQ

Can I make it without condensed milk? 

Yes! if you do not have condensed milk, you can simply add ½ cup sugar while cooking plum and skip the condensed milk. Add more sugar if needed after doing a taste test. You might also need lesser fruit for this recipe.

Can I make plum ice cream with plum jam? 

Yes! if you to make ice cream with my plum jam recipe. Skip condensed milk altogether in the recipe. And just mix cream and plum. To make it lighter you can also add ½ cup of evaporated milk. Chill the can and whip it until doubled before adding it to the ice cream.

Hungry For Ice creams? Check these.

  • Fresh Peach Ice Cream Recipe (No-Churn)
  • Homemade Strawberry Ice Cream (with Condensed Milk)
  • Plum Jam Without Pectin (Low-Sugar)
  • Plum drink recipe (Plum Juice, Plum lemonade)

If you try this recipe, I'd LOVE to hear your feedback in the comments. Your 5-ratings motivate me to do my best. Stay connected for more recipes and videos on Facebook, Instagram, Pinterest and Youtube.

📖 Recipe

A close shot of plum ice cream

Plum Ice Cream Recipe

This plum ice cream is truly indulgent. It is very creamy and has no icicles. Just a very intense plum flavor.
5 from 3 votes
Print Pin
Prep: 10 minutes
Cook: 5 minutes
freezing time: 4 hours
Total Time: 4 hours 15 minutes
Servings : 12 servings (1.5 litre)
Calories: 260kcal
Author: Mariam Sodawater
Prevent your screen from going dark

Ingredients

  • 1 pounds plum, 450 grams deseeded, fully ripened
  • 2 cup whipping cream, also called heavy cream, double cream
  • 1 can sweetened condensed milk
  • 1 tablespoon lemon juice, optional, see notes

Instructions

  • Blend deseeded plum until smooth and skin is no more visible.
  • Take plum puree in a pan and cook for 5 minutes on medium heat until color changes and slightly thick. Keep stirring frequently.
  • Remove from heat and aside to cool.
  • Take chilled whipping cream in a large bowl. Whip it until you see stiff peaks.
  • Add cooked plum, condensed milk, and lemon juice (if using). Mix thoroughly with the help of a spatula.
  • Transfer ice cream to a 1.5-liter container. Then cover it with butter paper or cling wrap. It should touch the surface of ice cream.
  • Chill for at least four hours in the freezer.
  • Remove the ice cream 10 minutes before serving. Scoop and serve immediately.

Notes

Lemon juice: Use lemon juice only if you like sour ice cream and if the plums are very sweet.
You can also consider reducing 1-2 tablespoons of condensed milk if plums are already sweet.
Store plum ice cream in an airtight container with plastic wrap on the top layer and at the back of the fridge. The cream should last for 2-3 months. (I bet it'll be gone before 2 weeks.)
The recipe can be easily doubled by using 2X in the recipe card.

Nutrition Information

Serving: 1scoop ,Calories: 260kcal ,Carbohydrates: 23g ,Protein: 4g ,Fat: 18g ,Saturated Fat: 11g ,Cholesterol: 66mg ,Sodium: 57mg ,Potassium: 213mg ,Fiber: 1g ,Sugar: 22g ,Vitamin A: 802IU ,Vitamin C: 5mg ,Calcium: 122mg ,Iron: 1mg
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Reader Interactions

Comments

  1. Durriya says

    June 13, 2021 at 9:58 am

    Excellent dear 💝

    Reply
    • Mariam Sodawater says

      June 13, 2021 at 12:44 pm

      Thanks a lot, dear!

      Reply
  2. Sadaf arif says

    June 12, 2021 at 5:59 pm

    Gr8 to see ur recipe of icecream love it all

    Reply
    • Mariam Sodawater says

      June 13, 2021 at 12:52 pm

      Hi, great to see you hear dear friend.

      Reply

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Hi, I’m a Mariam Sodawater, a passionate home chef dedicated to sharing authentic South Asian taste with simple recipes and easy-to-find ingredients. My motto is EASY, HEALTHY, and FRUGAL food. Home cooking can be fun and therapeutic!

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