Fruit-Frenzy Ice Cream

If you make it yourself, a frozen dessert can be cold and refreshing and still give you a full serving of fruit. This dish is best made with ripe, local fruit that has been prepped and frozen at its peak. By freezing the fruit, you don’t need an ice-cream maker and it will be ready to eat within 30 minutes of making. Without all of the sugar, fat and additives of store-bought ice cream, it doesn’t have the same shelf-life in the freezer so eat it up the day you make it!

Children can help in measuring and blending the ingredients.

Yield
Fruit-Frenzy Ice Cream
Preparation Time
5 minutes
Cooking Time
Common Allergens
Milk (optional if dairy-free beverage is used)
Equipment List
Food Processor (or a good blender)
Small freezer-safe bowls
Tray
Ice cream scoop or large spoon
Ingredients
5 cups
frozen fruit (e.g. berries, mango, banana, watermelon, pear)
2 cups
milk or fortified soy beverage
Instructions

1. Place all ingredients in food processor and blend until smooth, adding more liquid if necessary for a smooth puree.

2. Divide evenly into bowls and place on tray in freezer for 30 minutes until set. Serve immediately. 

Nicole Fetterly, RD

Fruit frenzy ice cream in a bowl.
Fruit-Frenzy Ice Cream