Like with the previous Triple-Berry ice cream recipe, I got this one from Google AI, and tried it out with good success with my 1.5L iCreamLab compressor ice cream maker1. It’s simple, and fast, taking less than 45min from having the idea of doing it to eating the ice cream. The flavor and texture reminded me a lot of the Dole Whip that we tried in Hawaii.
Ingredients:
- 1 cup2 diced pineapple (fresh or frozen)3
- 1 cup diced mango (also fresh or frozen)
- 1 Tbsp lemon juice
- 3/4 cup white sugar
- 1/4 tsp kosher salt
- 1 cup whole milk
- 2 cups heavy cream4
Instructions:
- Add the fruit, lemon juice, sugar, and salt into a blender, and blend until smooth. If you’re using frozen fruit, and your blender is weak enough (like mine), you may need to add the dairy to the fruit to get it to blend. If you’re using fresh or thawed fruit, you can probably just blend it without adding the dairy.
- If you haven’t added the dairy yet, pour the fruit into a bowl, and fold in the milk and cream, and stir until evenly mixed.
- If you didn’t use frozen fruit (or partially thawed fruit), you may want to chill it in the fridge for 30min-1hr.
- Once chilled, or if you were using frozen fruit as the base, pour it into the ice cream maker, and run it for ~30min for soft serve, or 60min for hard serve. If you want it harder, you can then put it in the freezer for another hour or two before consuming.
If you’ve made it soft-serve, you can serve it immediately, and feel free to add toppings (fresh pineapple pieces, berries, maraschino cherries, dried coconut flakes, fruit syrups, berry compote, etc.).
- It was actually almost certainly a kickstarter scam — the group just white labeled an ice cream maker you could find on Alibaba, but it has worked reasonably well, even if they never delivered the three extra mixing bowls I had ordered as add-ons. Note: this recipe would almost certainly also work with a traditional ice-bucket style ice cream maker, or with a compressor ice cream maker from a reputable brand, like the dozens of different models you can find on Amazon. ↩︎
- You can vary the fruit amounts from 1-1.5cups and still have it fit in the ice cream maker, and it still tastes pretty good — feel free to vary it up or down based on preference. More fruit obviously makes it fruitier. More cream makes it creamier. Pretty simple. The Triple Berry Recipe did 3cups of frozen fruit and 1.5cups of cream, for reference. ↩︎
- I had good results with frozen pineapple and mango — on the plus side, you didn’t have to chill the mixture before putting it in the ice cream maker, though blending frozen fruit chunks is harder, so I had to mix in the dairy in order to get it to blend properly. The AI didn’t recommend doing it that way, but instead recommended putting the fruit out in a bowl to partially thaw, or defrosting it in the microwave, though you ideally want the fruit to still be cold to avoid having to chill the mix before putting it in the ice cream mixer. ↩︎
- You can vary the cream a little — dropping it down to 1.5cups like with the triple-berry recipe still worked fine, though I’m sure it melts faster. ↩︎