• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • About Me
    • Contact
    • Services
      • Contact
  • Recipes
    • Recipes Visual Index
    • How to Make Ice Cream without an Ice Cream Maker
    • Kitchen Cheat Sheet
    • Kitchen & Pantry Essentials
  • Order Cookie School!

A Cookie Named Desire

menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • About Me
  • Order Cookie School!
  • Recipes
  • Services
×
Home - Ice Cream

Published: Jun 9, 2016 · Modified: Oct 5, 2021 by Amanda Powell · This post may contain affiliate links.

Plum Ice Cream

Jump to Recipe

A creamy and luscious roasted plum ice cream perfect for those hot summer days when you want something light and refreshing. 

This post is sponsored by Food Science Matters. As always, all thoughts and opinions are 100% my own! 🙂

plum-ice-cream-recipe

It is no secret that I love making ice cream. I think out of every dessert I make, it is the one I get the most excited about. The blog should really have been called An Ice Cream Cone Named Desire, except it just doesn’t roll off the tongue as well. The unofficial start of summer was just a little over a week ago and the official start of summer is fast approaching, so naturally I thought it was time to share another ice cream recipe. This time I used the Momofuku Milk Bar as inspiration because they use gelatin as a thickener and stabilizer in their ice cream and it’s a technique I’ve been wanting to try for a while.

When it comes to ice cream, I am endlessly curious about the food science behind what makes the perfect ice cream. My original idea was to use their template for ice cream, but turn it into a vegan ice cream (this plum ice cream isn’t vegan, by the way, but that may come in the future). The first step was to find a vegan alternative to gelatin, which is when I started learning more about carrageenan.

It's not summer without two healthy scoops of roasted plum ice cream

Carrageenan is a natural stabilizer that comes from red seaweed. It is commonly used to help create a sumptuous texture in products that are lower in fat content or as a vegan alternative to gelatin. It also keeps ingredients from separating over time. You know how a bottle of salad dressing sometimes separates into different layers? Well, if we added a stabilizer like carrageenan to it, that wouldn’t happen, which can be handy! In ice cream, it not only thickens the ice cream, but also helps keep it soft making it easier to scoop.

Unlike some natural products, extracting carrageenan is a relatively simple process that can be easily accomplished at home with minimal equipment (hello, weekend project!). In fact, because it is a wonderful natural stabilizer, carrageenan has been used in food for hundreds of years. The process of extracting carrageenan at home is very similar to what people have done since it was first used.

We all need plum ice cream in our lives

Much like almost every ingredient in existence, carrageenan was put under scrutiny and criticism with a lot of claims about the ingredient being detrimental to your health. In fact, it is still considered to be a controversial ingredient to some. I am against fear mongering. Online everyone seems to be an expert, but I try to seek out those who are truly an expert in their field to learn and help formulate opinions. It doesn’t make sense to have the person who handles my cable account set a broken foot. You know what I mean? As it turns out, the FDA, WHO and basically any notable authority in food science, safety, and regulations in countries across the world all note that carrageenan is safe for consumption and all claims of anything else have simply not been proven. From all other research, it seems to be as safe as any other ingredient we regularly consume.

A fresh roasted plum ice cream that'll make all your summer dreams come true

Which is good news for everyone.

Plum Ice Cream Recipe

Recipe Card

A fresh roasted plum ice cream that'll make all your summer dreams come true

Plum Ice Cream

Amanda Powell
Print Recipe Pin Recipe
Prep Time 25 minutes mins
Cook Time 20 minutes mins
Total Time 45 minutes mins
Servings 1 ½ quarts
Prevent your screen from going dark

Ingredients
  

  • 6-8 ripe plums
  • 3 tablespoons packed brown sugar
  • 1 teaspoon gelatin
  • 2 cups whole milk
  • ½ cup heavy cream
  • ¾ cup granulated sugar
  • pinch of salt
Get Recipe Ingredients

Instructions
 

  • Preheat the oven to 300 degrees F. Slice the plums (peels on) and coat in the brown sugar. Roast for about 15 - 20 minutes, or until softened and juices are seeping out.
  • While the plums are roasting, mix the gelatin with two tablespoons of water and set aside.
  • Mix together the milk, cream, sugar, and salt together.
  • Gently heat and mix until the sugar is dissolved. Do not let the mixture boil.
  • Add in the plums and transfer to a blender. Blend well until the plums are completely blended in without any chunks of plum.
  • Mix in the gelatin until it is completely incorporated.
  • Chill the mixture until it is very cold, at least 40 degrees F.
  • Churn with an ice cream maker using manufacturer instructions, or use my guide on making ice cream without an ice cream maker.
Tried this recipe?Tag me on Instagram! @acookienameddesire #acookienameddesire

This post is part of a social shopper marketing insight campaign with Pollinate Media Group® and Food Science Matters, but all my opinions are my own. #pmedia #foodsciencematters http://my-disclosur.es/OBsstV

More Ice Cream Recipes

  • donut ice cream sandwich covered in chocolate
    Donut Ice Cream Sandwich
  • ice cream scoop full of strawberry cheesecake ice cream
    Strawberry Cheesecake Ice Cream
  • close up shot of finished ice cream sandwich
    Churro Ice Cream Sandwich
  • sugar cookies sandwiching ice cream in pan with parchment paper on bottom
    Sugar Cookie Ice Cream Sandwich

About Amanda Powell

Baker, photographer, and sometimes world traveler behind A Cookie Named Desire. Obsessed with helping people live life sweetly with delicious food to share with the special people in your life and creating lasting memories.

Reader Interactions

Comments

  1. Amanda says

    June 22, 2016 at 10:10 pm

    Okay, I'm sold...but how do you suggest dealing with the pits? I'm guessing you're slicing the plums as you would an apple (to make apple chips) and not just cutting them in half or chunks or quarters or what have you. I've been looking for a recipe to break in my new KitchenAid ice cream bowl and this just might be it!

    Reply
    • Amanda says

      June 22, 2016 at 10:39 pm

      I cut them in slices. Cut in half then cut the halves I to equal slices. Just work around the pit and cut it out after you've cut the plum in half 🙂

      Reply
      • Brian says

        June 24, 2016 at 11:11 am

        How many slices? 6 or 8 per plum?
        Thanks
        Brian

      • Amanda says

        June 24, 2016 at 9:37 pm

        Mine were 8 slices, I believe.

  2. Medha @ Whisk & Shout says

    June 10, 2016 at 10:33 am

    I have never seen plum ice cream and I am such a fan of plums- this is a super unique recipe and it looks so so yum!

    Reply
  3. Hannah Hossack-Lodge (Domestic Gothess) says

    June 10, 2016 at 3:54 am

    Oh how interesting! I've never come across ice cream recipes using gelatin as a stabiliser before, but it makes sense that it would work, I'm going to have to give it a try. Roasted plum ice cream sounds delicious, I think it would be lovely with some crumble sprinkles as well 🙂

    Reply
  4. Amber says

    June 09, 2016 at 10:13 pm

    I've never in my life thought of trying plum ice cream, and now it's all I can think about.

    Reply
    • Amanda says

      June 09, 2016 at 10:38 pm

      Yes it's so good! Fruity and sweet and creamy and pretty and it is just everything!!

      Reply
5 from 2 votes (2 ratings without comment)

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Hey, I'm Amanda!

I am the baker and photographer behind A Cookie Named Desire. I'm a cookbook author, food science nerd, world traveler (sometimes) with a major weakness for cookies and cheese.

Read More

Reader Favorites

  • S'mores Stuffed Cookies
    S'mores Cookies Recipe
  • homemade cookies scattered out on baking sheet
    Milano Cookies Recipe
  • cookies piled together on rack
    Brown Butter Chocolate Chip Cookies
  • avocado chocolate peanut butter smoothie in a glass
    Avocado Chocolate Peanut Butter Smoothie
  • Making salt water taffy at home is actually easier than you think
    How to Make Salt Water Taffy
  • finished jelly donut shots on a tray
    Jelly Donut Shot

Summer Favorites

  • lemon bar cookies next to bowl of lemon curd on parchment paper
    Lemon Bar Cookies
  • This passion fruit mojito is the perfect tropical summer drink for parties and weekend BBQs.
    Passion Fruit Mojito
  • Cherry Pie Iced Tea
  • close up of crumble in pan
    Strawberry Crumble

Footer

^ back to top

About

  • Privacy Policy
  • Terms & Conditions
  • Accessibility

Newsletter

  • Sign Up! for emails and updates

Contact

  • Contact
  • Services
  • About Me

Copyright © 2024 A Cookie Named Desire

As an Amazon Associate I earn from qualifying purchases.

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.