Sugar Free Mixed Fruit Ice Cream
A creamy, no-churn vegan ice cream bursting with the natural sweetness of mixed fruits — made with a rich coconut and cashew base, zero added sugar, and zero guilt. Wholesome, refreshing, and ready with just a blender and your freezer.
Soak the cashews
Place the raw cashews in a bowl and cover with cold water. Soak for at least 4 hours or overnight. Drain and rinse well before using — soaking makes them blend into a perfectly silky, cream-like base.
💡 Short on time? Soak in hot water for 30 minutes insteadBlend the creamy base
Add the soaked cashews, coconut cream, Medjool dates, vanilla extract, lemon juice, and a pinch of salt to a high-speed blender. Blend on high for 2–3 minutes until completely smooth, thick, and creamy with no lumps.
💡 The dates act as a natural sweetener — no sugar needed at allAdd the frozen fruits
Add the frozen mango, strawberries, pineapple chunks, and frozen banana to the blender. Blend again until everything is fully combined and the mixture is thick, smooth, and vibrantly coloured. Taste and adjust — add one more date if you prefer it sweeter.
Pour & first freeze
Pour the blended mixture into a shallow freezer-safe container or loaf tin. Spread it evenly with a spatula. Cover tightly with cling film, pressing it directly onto the surface to prevent ice crystals from forming. Freeze for 2 hours.
💡 Pressing cling film directly on the surface keeps it creamy, not icyWhip & refreeze
After 2 hours, remove from the freezer. The edges will be semi-frozen. Use a fork or hand mixer to vigorously whip the mixture, breaking up any ice crystals and incorporating air. This step is key to a creamy, scoopable texture. Return to the freezer for another 2 hours, then repeat once more.
🍦 More whipping = creamier ice cream. Don’t skip this step!Final freeze & serve
After the final whip, smooth the top and freeze for at least 2 more hours until fully set. When ready to serve, let the container sit at room temperature for 5–8 minutes to soften slightly. Scoop into bowls, top with fresh fruit slices, and enjoy!
🌺 Top with fresh mango, kiwi, or berries for a beautiful finish✨ Vanshika’s Tips
- Always use full-fat coconut cream, not coconut milk — it’s what gives the ice cream its rich, creamy body.
- Frozen bananas are the secret weapon — they add natural sweetness and a thick, ice-cream-like texture.
- Medjool dates are the best natural sweetener here, but you can swap with 2–3 tbsp of pure maple syrup.
- For a chunkier texture, fold in small pieces of fresh fruit after the final whip before the last freeze.
- Stores well in the freezer for up to 2 weeks — just thaw for a few minutes before scooping.