Vanilla Bean No-Churn Spiced Plum Ripple Ice Cream

Hi Bakers,

My mom taught me not to waste anything including weird fruit...Can no-churn ice cream save these plums? They look so good but have bad texture and no flavor and I almost threw them away. Inspired by the no-churn ice cream trend I keep seeing, I made this Vanilla Bean No-Churn Spiced Plum Ripple Ice Cream instead. It uses my new favorite tea flavor Rishi Cinnamon Plum to enhance the fruit flavor and add some warm cinnamon. This is a rich, sweet, and super creamy ice cream with the perfect amount of tart cinnamony plum ripple. It’s so good it might make you look for some bad fruit to make into ice cream!

Vanilla Bean No-Churn Spiced Plum Ripple Ice Cream

I used the No-Churn Matcha Ice Cream Recipe from Food Network Kitchen with the following substitutions/additions/changes

Tea Concentrate

Steep 4 tablespoons of Rishi Cinnamon Plum Tea in 12 ounces of water for 5 minutes. Strain tea.

Plum Ripple Sauce

In a medium-sized saucepan, combine 3 cups of chopped plums, tea concentrate, 2/3 cup raw honey, and the juice of 1/2 a lemon. Cook until plums break down, thicken up, and are soft. Puree plums with a stick blender and let cool.

Ice Cream

Prepare the No-Churn Matcha Ice Cream recipe from Food Network Kitchen but substitute 2 teaspoons of vanilla bean paste for the matcha. Prepare the ice cream as directed. Pour the ice cream into a 9”x5”x3” loaf pan. Let ice cream freeze until thickened but not hard ~2.5 hours. Remove ice cream from the freezer and drop large spoonfuls of cool plum ripple sauce onto the top of the ice cream. Fold together a bit and swirl with a small knife. Do not stir! You want large ripples of plum running through it. Let freeze until solid. 4-5 hours. Scoop and enjoy!