Plum Ice Cream

Ingredients

1 lb plums, pitted and chopped
1 (11.6 oz) can Sweetened Condensed Coconut Milk
1 Tbsp lemon juice
2 cups dairy-free whipped cream (e.g., Country Crock)

This incredibly easy, vegan ice cream features the vibrant sweetness of plums and a creamy base of Sweetened Condensed Coconut Milk. Capture late summer in a scoop!

Time

Prep time: 20 minutes
Freeze time: overnight

Yield

8 servings

Time

Yield

Directions

Place pitted and chopped plums in a blender or food processor and blend until smooth. Pour into a saucepan and cook over medium heat, stirring constantly, until thickened. About 5-10 minutes. Remove from heat and pour into a large bowl to cool.
While the puree is cooling, line an 8×8- or 9×9-inch square pan with parchment paper.
Once the plum puree is cool, whisk in the Sweetened Condensed Coconut Milk and lemon juice until well combined.
In another bowl, whip dairy-free whipping cream to stiff peaks.
With a spatula, fold in ⅓ of the whipping cream into the plum and Sweetened Condensed Coconut Milk mixture. Once combined, pour the mixture into the rest of the dairy-free whipping cream. Fold gently with a spatula until it is just combined.
Pour into the prepared pan, cover the surface with plastic wrap, and freeze overnight.
Scoop the next day and enjoy!