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Fruit + Herb Ice Cream Mix-Ins

Posted by tspbasil
July 01, 2016
Featured in: Sweet Splurges, Dessert, Snacks
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Go from good-old-vanilla to gourmet with these 3 Fruit & Herb Mix-Ins. They are a stroke of genius when it comes to dessert.

Go from good-old-vanilla to gourmet with these three Fruit and Herb Mix-Ins. They are a fruity stroke of genius when it comes to amping up dessert!

By Deanna Segrave-Daly, RD

An alternative title to this post could be “The Easiest Way to Make Gourmet Fruit-Flavored Ice Cream.”

Admittedly, I’m cheating by starting with store-bought vanilla ice cream. But there are plenty of homemade vanilla ice cream recipes out there if you want to start from scratch (Actually my Honey Frozen Greek Yogurt would be a terrific base for any of these mix-ins now that I think about it….)

These frozen treats are recipes recycled from an old Teaspoon of Spice post of mine where I took leftover blueberry cobbler, mixed it into softened vanilla ice cream, refroze and voilà: Blueberry Cobbler Ice Cream. I got to admit, it was REALLY good.

But to keep things on the healthier side, I decided to stick with fresh fruit and herbs for these ice cream mix-ins. And really, with summer fruit at its peak, the possibilities are glorious and endless!

Go from good-old-vanilla to gourmet with these 3 Fruit & Herb Mix-Ins. They are a stroke of genius when it comes to dessert.

So, here are some pointers when making trendy, ice cream shop worthy, fruity ice creams:

  • Look to other recipes or cookbooks for fruit and herb combinations. I got inspiration from The Flavor Bible and my recent Mini Avocado Fruit Toasts.
  • Start with fresh fruit (frozen fruit will produce an icier ice cream.) Sprinkle with a little bit of sugar and let sit so fruit will soften.
  • Use fresh herbs for the best and brightest flavor.
  • Seep herbs in milk over stove to infuse the flavor.
  • Add to blender and puree - so you aren’t biting into a big herb leaf in your ice cream.
  • Mix pureed herb milk with the softened fruit and mash – so you aren’t biting into an icy chunk of fruit.

Go from good-old-vanilla to gourmet with these 3 Fruit & Herb Mix-Ins. They are a stroke of genius when it comes to dessert.

For this post, I combined peaches + thyme, blueberries + mint and blackberries + basil. They all were stellar but I’d say my favorite was the blackberry basil overall (perhaps because that was the last batch I made and had perfected the formula by then.)

What fruit and herbs have you mixed together in the past? Which fruit and herb combo ice cream flavor would you like to try?


Go from good-old-vanilla to gourmet with these 3 Fruit & Herb Mix-Ins. They are a stroke of genius when it comes to dessert.

Go from good-old-vanilla to gourmet with these three Fruit and Herb Mix-Ins via @tspbasil and @healthyaperture
Go from good-old-vanilla to gourmet with these 3 Fruit & Herb Mix-Ins. They are a stroke of genius when it comes to dessert.

Fruit + Herb Ice Cream Mix-Ins

Yield

Each flavor makes 4 servings

Ingredients

  • For Peach Thyme Ice Cream:
  • 2 cups vanilla ice cream
  • 1 cup finely chopped fresh peaches
  • 2 teaspoons sugar
  • 2 tablespoons milk
  • 1 tablespoon fresh thyme leaves
  • For Blueberry Mint Ice Cream:
  • 2 cups vanilla ice cream
  • 1 cup blueberries
  • 2 teaspoons sugar
  • 2 tablespoons milk
  • 2 tablespoons fresh mint leaves, chopped
  • For Blackberry Basil Ice Cream:
  • 2 cups vanilla ice cream
  • 1 cup blackberries
  • 2 teaspoons sugar
  • 2 tablespoons milk
  • 2 tablespoons fresh basil leaves, chopped

Directions

  1. Take ice cream out of freezer to soften on counter.

  2. While ice cream is softening, add fruit and sugar to a large bowl and let sit.

  3. While fruit is sitting, mix milk and herbs in a small pot and bring to a simmer. Turn to medium-low and seep for 5 minutes. Remove from stove and puree in blender or food processor until thoroughly blended.

  4. Add herb slurry to sugared fruit. Mash well.

  5. Gently fold fruit and herb mixture into softened ice cream. Place in freezer container with lid and refreeze for at least an hour.

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tspbasil

tspbasil
Deanna Segrave-Daly is the author of the SWEET SPLURGES Feature on HealthyAperture -- a monthly column designed for the reader who wants to eat healthfully most of the time but who also enjoys indulging now and then, too. Deanna is a food-loving dietitian who writes, develops recipes and dabbles in food iPhoneography for her blog Teaspoon of Spice. Along with being the {Sweet Splurges} Features Editor at Healthy Aperture, she is also the co-founder of The Recipe ReDux and Blog Brûlée. Her 8-year old daughter and picky eater husband keep her inspired to create appealing, good-for-you family cuisine.
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