Stop throwing out dry or flavorless plums, peaches, or nectarines! This no-churn plum ripple ice cream transforms bland fruit into a dreamy, creamy dessert—no ice cream maker needed.
I spiced things up with @Rishi Cinnamon Plum Tea for a warm, fruity twist that takes this to gourmet level.
This recipe uses sweetened condensed milk + whipped cream for a luscious texture—and YES, it works with any ripe-but-dry stone fruit!
You’ll be looking for sad fruit just to make this again.
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Vanilla Bean No-Churn 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( can substitute with blackberries or raspberries too), 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 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!
