Roasted Plum Ice Cream Popsicles

Multiple popsicles laid on each other on plates.

5 from 1 vote

Sweet vanilla roasted pureed plums folded through creamy no-churn ice cream and frozen make these Plum Popsicles a Summer favourite.

Prep Time10

Cook Time20

Total Time30

Course: Ice-cream & Popsicles

Cuisine: British

Servings: popsicles

Calories: 295kcal

Author: Emma Duckworth

Ingredients

For the Roasted Plums

400 g halved, de-stoned and sliced approx 13 plums,
55 g brown sugar
1 teaspoon vanilla bean paste
¼ teaspoon of salt

For the Ice Cream Base

600 ml double cream (heavy cream)
125 g powdered icing sugar (confectioners’ sugar)

Metric - US Customary

Instructions

Roast the plums. Preheat the oven to 180°C/350°F. In a medium baking pan, add the plums, brown sugar, vanilla extract and salt and toss together until the plums are coated. Spread out evenly on the baking sheet and roast for 20 minutes until softened and juicy. Remove from the oven and allow to cool for 10-15 minutes.
Blend the plums. In a blender, add your roasted plums and the juice and whizz until fully pureed. Option: Push puree through a sieve and discard the skin.
Whip cream and sugar. In a medium bowl, add the cream and sift in the icing sugar. Using electric beaters, whip the cream until firm peaks form.
Add the puree to the cream. Pour in ¾ of the puree into the cream and fold through until combined. It may look like a lot of puree to add, but the cream will stay fluffy and the puree incorporates through.
Option: pour in the remaining puree and don't fully mix it in but swirl it through so you get ribbons of the puree. NOTE: If you choose not to have a swirl through the ice cream- just add all the puree in at once and mix through.
Add to popsicle moods and freeze. Pour or scoop ice cream mix into your popsicle moulds or a freezer safe container and freeze for a minimum of 4 hours, or until fully set. De-mold and enjoy!

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.

To Freeze: Release all the popsicles from the mould and individually wrap them in baking paper and then store them in an airtight container or ziplock bag.

Tip 1: Roast the fruit for enough time. The fruit needs to go super soft and release all its juices. This is where all the flavour is at, in the juice and the bakes plum flesh.

Tip 2 Sift the icing sugar. It can clump in the cream and sifting the sugar into the cream ensures even distribution.

Tip 3 Whip the cream to firm peaks. The creamy, light texture of the ice cream depends on how much aeration is on the cream.

Nutrition