No-ice-cream-maker ice cream

1 comment

I wanted to simplify and speed up the preparation of ice cream. And, most of all, I’ve utilized fruits, which in summer tent to ripen to quickly.


– 700 gr fresh fruit (nectarines, peaches, plums, apricots, melon)

-1 lemon

– flavours to taste: cinnamon, lemon zest, vanilla, cardamom

– 1 lt rice milk

130gr rice flour

60 gr cane sugar


(The following has to be done the day before serving the ice cream)

Prepare the fruit salad: wash, peel and cut the fruit in small pieces. Add lemon juice, the flavour you prefer, sugar (should you wish), and at least half glass of sparkling water: this helps the steeping process and allows the fruit not to get dark.

Let it rest in the fridge.

Prepare the cream. In a non-stick pan, combine rice flour with sugar. Keep on stirring and add rice milk. Cook it for 10min; you should obtain a fairly thick cream. Let it cool.

Drain the fruit  and chop it up. You may want to use a blender, but I would recommend not to reduce it in pure: some pieces should remain.

When the cream is cool enough, blend it to eliminate lumps and the thin film on the surface. Combine it with fruit and stir well.

Distribute the mixture in ice moulds and put them in the fridge for at least 24 hours.

On the day of consuming, to have a really good ice cream, take the cubes off from the fridge, put them in a mixer and blend until you get a creamy mixture. Personally, I blend the whole mixture, I distrubute it in cups and keep them in the freezer. When I wish to serve them, I put them in the microwave for a litte while. The ice cream will be creamy in just one sec.

Chef: Felicia from Veganblog

  1. EleonoraNW3 18 July 2010 at 07:54

    It seems so quick, easy, and delicious!!…let me think…I’ve got almost all the ingredients, let’s try it out today 🙂

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