Simple Multi-Fruit Ice Cream

Ingredients

• 1 cup strawberries, fresh or frozen, hulled
• 1 cup ripe mango, peeled and cubed
• 1 large ripe banana, peeled and sliced
• 1 cup heavy whipping cream, very cold
• 1/2 cup sweetened condensed milk

Instructions

1. 1

   If using fresh fruit, wash and hull the strawberries, peel and cube the mango into roughly 1-inch pieces, and slice the banana. Place all the fruit into a blender or food processor — the mixture should fill it about halfway.

2. 2

   Blend the fruit on high speed for 30–45 seconds until completely smooth and no chunks remain. The purée should be a vibrant pink-orange color and flow easily off a spoon. Pour it into a large mixing bowl.

3. 3

   Add the 1/2 cup of sweetened condensed milk directly to the fruit purée and stir with a rubber spatula until fully combined. Taste the mixture — it should be sweet and bright. If your fruits were very ripe, it will be perfectly balanced as-is.

4. 4

   Pour in the 1 cup of very cold heavy whipping cream and stir gently to combine. The mixture will be loose and liquid — that is correct. Cover the bowl with plastic wrap and refrigerate for 30 minutes so the mixture is thoroughly cold before churning. A cold base gives the ice cream maker its best result.

5. 5

   Make sure your ice cream maker bowl has been frozen for at least 24 hours according to your machine's manufacturer instructions — it should feel completely solid with no sloshing liquid inside when shaken.

6. 6

   Assemble your ice cream maker and turn it on. With the paddle spinning, slowly pour the chilled fruit-cream mixture through the opening in a steady stream. Do not overfill — stop if it reaches 3/4 full.

7. 7

   Churn on the machine's standard setting for 20–25 minutes. The mixture will thicken, turn pale, and increase in volume. When it looks like soft-serve — thick, creamy, and mounding slightly around the paddle — it is ready. You'll hear the motor working slightly harder as it thickens.

8. 8

   Using the rubber spatula, scrape the soft ice cream into an airtight freezer-safe container. Press a piece of plastic wrap directly onto the surface of the ice cream to prevent ice crystals from forming, then seal the lid tightly.

9. 9

   Freeze for at least 3–4 hours, or until the ice cream is firm enough to scoop. For best texture, do not freeze for more than 24 hours before first serving — after that, let it sit on the counter for 5 minutes before scooping to soften slightly.

10. 10

    Scoop into chilled dessert bowls using a warmed ice cream scoop (dip the scoop briefly in warm water and wipe dry). Serve immediately and enjoy the naturally fruity, creamy swirls of pink and orange in every spoonful.

Tools you’ll need

• blender or food processor
• ice cream maker
• large mixing bowl
• rubber spatula
• airtight freezer-safe container (at least 1-quart)
• measuring cups
• dessert bowls for serving

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