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Plum Ice Cream

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Total Time
Prep: 15 min. Process: 20 min./batch + freezing

By Taste Of Home Editorial Team

Recipe by Jo Baker, Litchfield, Illinois

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 27, 2023

Here's a pretty ice cream that is such a light refreshing finale to a holiday meal, it melts any resistance to dessert!

Test Kitchen Approved

Plum Ice Cream

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Yield: 4 quarts
Prep: 15 min
Cook: 20 min
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Ingredients

  • 2 cans (30 ounces each) whole plums
  • 6 cups milk
  • 4 cups heavy whipping cream
  • 2 cups sugar
  • 1/3 cup lemon juice
  • Red food coloring, optional
Text Ingredients

Directions

  1. Drain plums, reserving 1 cup syrup. Peel plums and remove pits. Place in a food processor, cover and process plums until smooth.
  2. In a large bowl, combine the milk, cream, sugar, lemon juice, plums, reserved syrup and food coloring if desired. Stir until sugar is dissolved.
  3. Fill cylinder of ice cream maker two-thirds full; freeze according to manufacturer's directions. Refrigerate any remaining mixture until ready to freeze.
  4. Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze until firm, 2-4 hours.

Nutrition Facts

1/2 cup: 195 calories, 13g fat (8g saturated fat), 47mg cholesterol, 34mg sodium, 20g carbohydrate (18g sugars, 0 fiber), 2g protein.
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