At the peak of summer, fresh fruit is bountiful. This easy roasted summer fruit no churn ice cream recipe is the perfect tasty dessert for hot summer days.
Every summer has a story, and it’s often bittersweet.
Around here, many moms are celebrating . . . and lamenting (just a tad bit) the last day of school arrived a couple of weeks ago. Simultaneously relieved and a little bit terrified. We’re finished with homework, packing lunches, carpool lines, teacher gifts, and end of year parties. On one hand, it’s a huge relief. But we’re looking down the barrel of twelve weeks of managing unusual schedules, creating fun activities, packing for road trips, applying sunscreen, picking up wet swimsuits, cleaning up sand in the car, and trying to continue to contribute to the world in a meaningful way in the middle of it all. Then there’s the never-ending pull of over-scheduling versus under-scheduling.
There’s so much good, so much fun to be had and there’s all the rest. That’s true of everything in life. There’s the way we envision things turning out, and then there’s reality.
While I want to share so many recipes, I’m also getting distracted by all the fun things we’ve been doing. However, this recipe had to shared. You know my love for no-churn ice cream. Pistachio coconut ice cream, maple walnut ice cream, coffee marzipan ice cream are all my favorites, but this fruit ice cream has to be one of my little one’s favorite. Fruit Panzanella has been a go to dessert of ours on those cool summer evenings, but turning it into Roasted summer fruit no churn ice cream takes it to another level.
With summer fruits in full bounty, this is one recipe that will highlight the fruits and many ways of serving this panzanella. I love roasting the fruits with powdered sugar and serving it with some yogurt. Try this summer fruit panzanella no churn ice cream, and I guarantee you will love it.
Roasted Summer Fruit No churn Ice Cream
This is like an ice cream cake, with the juicy sweet fruits, muffin and the creamy ice cream. You can use any stone fruits and berries you prefer. I absolutely love the nectarines in this with the combination of blueberries and cherries. A fruit panzanella turned into ice cream is a treat everyone will enjoy.
- 1 cup cherries. halved
- 2 nectarines, chopped
- ½ cup Blueberries or more
- zest of 2 limes
- 2 tsp powdered sugar
- Couple of blueberry muffins or any Cupcake of your choice
- 2 pints or 1 quart or 32 ounces = 4 cups heavy whipping cream, chilled
- 1 can sweetened condensed milk
- 1 tsp vanilla extract, or fresh vanilla bean scraped
- In a bowl, toss in the cherries, nectarines, blueberries, lime zest and powdered sugar. At this point you can either put them on a baking sheet and bake at 350 degrees for 5 minutes or saute them in a flat bottomed pan on a stove. I sauteed the fruits on high heat for 2-3 minutes until the blueberries popped. Turn off the stove and Let it cool COMPLETELY. You can even put it in the freezer to cool.
- Once it's cooled, crumble the muffins and toss in with the fruits (You can serve this with some yogurt or icecream).
- Chill the mixing bowl for an hour. Add the whipping cream and whip it until it's soft peaks. Add the condensed milk and whip it until stiff peak. Take it out.
- Mix in the completely cooled fruit mixture and fold. Pour in a container and top it with some fresh fruits.
- Serve with some cherries in a bowl or in cones.
If you make this Roasted summer fruit no churn ice cream, tag me on social media.
*Please do tag me on Instagram @foodfashionparty if you make this, using the hashtag #foodfashionparty. Check out my book MASALA AND MEATBALLS.
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A huge scoop for me, please :-))