Cool And Creamy Fruit Ice Cream Recipes

Steps:

• 1. Combine sweetened condensed milk and vanilla in large bowl; stir in 1 cup prepared fruit. Fold in 2 cups (1 pint) heavy whipping cream (do not use non-dairy whipped topping). Pour into 9 x 5-inch loaf pan or a 2-quart freezer container; cover. Freeze 6 hours or until firm. I did stir it once after in was in freezer about 2 hours, and the sides were set. Just stir the edges toward the middle.
• 2. OTHER FRUITS: In addition to the Peach Ice Cream, I have made Strawberry Ice Cream using this easy, delicious recipe. I haven't tried it yet, but I think Banana (with or without added Cinnsmon) would be heavenly! Enjoy!
• 3. NOTE: I no longer have an ice cream churn, and like to be able to just make it in my freezer. However, you can use an ice cream freezer/churn. Just use 3 cups (1 1/2 pts.) half-and-half, instead of the whipping cream. Combine all ingredients in ice cream freezer container; mix well. Freeze according to manufacturer's instructions.

Steps:

• Mash or purée the strawberries and mango in two separate bowls. In another bowl, add the lemon juice and the banana and mash.
• Beat the condensed milk and cream in a large bowl with an electric whisk until thick and quite stiff, a bit like clotted cream. Divide the mixture between the three bowls. Fold a fruit purée into each. Transfer each one into a freezer container and freeze until solid.
• Purée the kiwi and sieve out any seeds if you like. Serve a scoop of each ice cream in bowls or sundae dishes and top with the kiwi sauce, sprinkles, or the chopped fruit.