Plum Ice Cream

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5 from 12 votes

This plum ice cream is truly indulgent. It is very creamy and has no icicles. Just a very intense plum flavor.

Course Dessert

Cuisine World

Keyword no churn, Plum icecream, Plum recipes

Prep Time 10

Cook Time 5

freezing time 4

Total Time 4 15

Servings servings (1.5 litre)

Calories 260kcal

Author Mariam Sodawater

Ingredients

1 pounds (450 g) plum 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.

Video

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