Turn tired fruit into a creamy, dreamy dessert — no waste, no ice cream maker required!
We’ve all been there: a few too-ripe bananas on the counter, some berries going soft in the fridge, or a peach that’s just past its prime. Instead of tossing them, why not transform that fruit into a delicious homemade ice cream? This easy recipe is a brilliant way to fight food waste while treating yourself — all with ingredients you likely already have at home. If you’re looking for a popsicle recipe, click here.
Ingredients (Serves 4–6)
- 2–3 cups leftover fresh or frozen fruit
(Bananas, strawberries, mangoes, peaches, plums, apples, pears — anything soft and ripe works well!) - 400 ml full-fat coconut milk or 1 ½ cups heavy cream or ½ cup of water
- 2–3 tablespoons honey, maple syrup, or sugar (adjust to taste)
- 1 teaspoon vanilla extract (optional)
- 1–2 teaspoons lemon or lime juice (optional, brightens the flavor)
Optional Add-ins:
- A pinch of cinnamon or cardamom (especially nice with apples or bananas)
- Handful of chopped nuts or chocolate chips for texture
- Leftover jam or fruit compote for a swirl
- Coconut flakes or cookie crumbs for mix-ins
Instructions
1. Prepare the Fruit
Start by giving your fruit a quick check. Remove any bruised or bad spots and chop it into smaller chunks. If you’re using berries or stone fruits, just give them a rinse and remove any pits or stems. Bananas should be peeled, obviously!
Tip: Bananas are especially useful here — they add both sweetness and creaminess, making your ice cream extra smooth without the need for a machine.
2. Blend Everything
Add your chopped fruit to a blender or food processor along with the coconut milk (or cream), sweetener, and vanilla. Blend until completely smooth. Taste the mixture — depending on how ripe or tart your fruit is, you might want to add a little more sweetener or a squeeze of lemon juice.
Citrus juice can really bring dull fruit back to life — just a splash goes a long way!
3. Freeze the Mixture
Pour the blended mixture into a freezer-safe container. A loaf pan works great, but any shallow dish with a lid will do. If you’re feeling fancy, you can swirl in jam, sprinkle nuts on top, or fold in chocolate chips.
Cover with plastic wrap or a lid and freeze for at least 4–6 hours, or overnight for a firmer texture.
4. Serve & Enjoy
Once frozen, let your ice cream sit at room temperature for about 10 minutes to soften slightly. Scoop and serve in bowls or cones, or top with granola, fresh fruit, or a drizzle of honey.
Waste-Saving Tips
- Freeze fruit in advance: If you notice fruit starting to go soft, chop and freeze it for later use. That way it’s ready to blend anytime.
- Use what you have: This recipe is super flexible. Apples and pears can be simmered a few minutes first to soften; citrus segments can be blended with bananas for a tropical twist.
- Customize: Add any leftover dessert bits — a broken cookie, that spoon of jam at the bottom of the jar, or the last scoop of nut butter.
Make It Even More Creamy
This homemade ice cream recipe relies on the natural sugars and fats in the fruit and cream to create a scoopable texture. Blending until super smooth and freezing in a shallow dish are the key steps. If you want an even creamier result, you can stir the mixture once or twice during freezing — but it’s totally optional.
If you don’t feel like freezing and scooping, or you want an even easier, kid-friendly treat — try this recipe to turn your leftover fruit into popsicles! They’re fun to make, naturally sweet, and you don’t need any fancy tools (a few cups and sticks will do the trick).
