Dried fruit ice cream Calories

To make dried fruit ice cream, fold chopped dried fruit into a chilled ice cream base, then churn or freeze it until firm. Add the fruit once the base starts thickening so the pieces stay suspended instead of sinking.

Soaking is useful for especially firm dried fruit, but soft fruit can go straight into dried fruit ice cream. Drain and pat soaked pieces dry before adding them; extra liquid can make the finished ice cream icy.

Yes, some dried fruit can become firm and chewy in dried fruit ice cream because it is served very cold. Soften tough pieces before adding them, and chop them small for a more pleasant texture.

Yes, you can make dried fruit ice cream without an ice cream maker. Freeze the base in a shallow container and stir it several times as it firms up; mix in the dried fruit once the base has thickened.

Dried fruit sinks in dried fruit ice cream when it is added to a thin, runny base. Wait until the mixture has started to thicken before folding in the pieces, and distribute them throughout the base.

Keep dried fruit ice cream in a tightly sealed freezer-safe container to limit ice crystals. If you softened the fruit first, drain it thoroughly, and avoid repeatedly letting the ice cream melt and refreezing it.

Dried fruit ice cream pairs well with chopped nuts, fresh berries or a plain biscuit. Its sweet fruit pieces also complement a simple cake; choose a less-sweet accompaniment if you want the dried fruit flavor to stand out.

Homemade dried fruit ice cream should be kept in a sealed, freezer-safe container. Its texture and flavor decline over time, so enjoy it while it is still at its best and do not refreeze it after it has melted.

Dried fruit ice cream contains concentrated fruit pieces that stay chewy, while fresh fruit ice cream often uses purée or chopped fresh fruit. Fresh fruit brings more moisture to the base, so the two styles can have different textures.