On a hot summer afternoon, when the sun shines a little too brightly and the air feels warm and heavy, nothing tastes as comforting as a cold, creamy scoop of ice cream. While store-bought ice creams are easy to find, most of them come loaded with artificial colors, preservatives, stabilizers, and low-quality dairy.
So this summer, I decided to go back to the basics—pure fruit, pure cream, pure joy.
And the result? Six incredibly delicious, creamy, 100% natural homemade ice creams that you can make using just three main ingredients:
✔ Fresh fruit
✔ Chilled fresh cream
✔ Condensed milk
No ice cream machine.
No gelatin.
No cornflour.
No artificial flavors.
Just real fruit and real freshness.
These ice creams are silky smooth, fruity, and unbelievably easy to make. Let’s dive straight into the goodness!
Let’s get started!
6 Types of Homemade Ice Cream
Tender Coconut Ice Cream
Mango Ice Cream
Watermelon Ice Cream
Guava Ice Cream
Kiwi Ice Cream
Chikoo (Sapota) Ice Cream
Do visit my other recipes also so Must try this recipes!! from my blog with this post also, It includes
Healthy Mango Cheesecake – Dairy-Free | Gluten-Free | Sugar-Free | No Biscuits | No Oven Needed
further, do check my other recipes collection..
Ingredients
1. Tender Coconut Ice Cream
- Tender coconut (chopped) – 1.5 cups
- Chilled coconut water – ½ cup
- Chilled fresh cream – 1 cup
- Condensed milk – 1 cup
- Tender coconut chunks – 2 tbsp
Method
- Add 5 cups chopped tender coconut meat and ½ cup chilled coconut water to a blender. Blend until completely smooth.
- Add 1 cup chilled fresh cream and 1 cup condensed milk to the blender. Blend again until creamy.
- Transfer the mixture to a bowl and mix in 2 tbsp tender coconut chunks.
- Pour into a freezer-safe container and cover with parchment paper.
- Freeze for 6–8 hours until set.
- Chilled mango pieces – 1.5 cups
- Chilled fresh cream – 1 cup
- Condensed milk – 1 cup
- Chopped mango – 2 tbsp
Method
- To a blender, add 1.5 cup of mango pieces.
- Blend to a smooth paste.
- Add fresh cream – 1 cup, condense milk – 1 cup.. Blend it.
- Add mango pieces – 2 tbsp and mix it
- Pour ice cream into freezer safe container and freeze the ice cream until set, around 6 to 8 hours.
3. Watermelon Ice Cream
- Chilled watermelon pieces – 1.5 cups
- Chilled fresh cream – 1 cup
- Condensed milk – 1 cup
- Watermelon chunks – 2 tbsp
Method
- To a blender, add 1.5 cup of watermelon pieces.
- Blend to a smooth paste.
- Add fresh cream – 1 cup, condense milk – 1 cup..Blend it.
- Add watermelon chunks – 2 tbsp and mix it
- Pour ice cream into freezer safe container and freeze the ice cream until set, around 6 to 8 hours.
4. Guava Ice Cream
- Deseeded guava pieces – 1 cup
- Chilled fresh cream – 1 cup
- Condensed milk – 1 cup
- Chopped guava – 2 tbsp
- Red chili powder – 1/8 tsp
- Black salt – 1/8 tsp
Method
- Prepare the Guava BaseEnsure guavas are deseeded.Blend 1 cup guava pieces until thick and smooth.
- Now add 1 cup chilled fresh cream and 1 cup condensed milk. Blend again until creamy.
- Add Street-Style Flavoring.. In a bowl, mix in 2 tbsp chopped guava, 1/8 tsp red chili powder, and 1/8 tsp black salt. This gives that classic “masala guava” flavor.
- Pour into a covered container and freeze for 6–8 hours.
5. Kiwi Ice Cream
- Kiwi – 3 fruits (peeled)
- Chilled fresh cream – 1 cup
- Condensed milk – 1 cup
- Chopped kiwi – 2 tbsp
- Green food color – optional
Method
- Make the Kiwi Purée. Add 3 peeled kiwi fruits to a blender and make a smooth puree.
- Add 1 cup chilled fresh cream and 1 cup condensed milk.Blend until thick and creamy.
- Mix in 2 tbsp chopped kiwi for fresh tangy bites.
- Add a tiny drop of green food color for a vibrant look.
- Pour into a freezer-safe container, cover, and freeze 6–8 hours.
6. Chikoo Ice Cream
- Chilled chikoo pieces – 2 cups
- Chilled fresh cream – 1 cup
- Condensed milk – 1 cup
- Chopped chikoo – 2 tbsp
Method
- Blend 2 cups chilled chikoo pieces until fully smooth and creamy.
- Add 1 cup chilled fresh cream and 1 cup condensed milk.Blend again for 20–30 seconds.
- Fold in 2 tbsp chopped chikoo for extra texture.
- Pour into a container, press parchment paper on top, and freeze 6–8 hours.
Serving & Storage Tips –
Allow the ice cream to sit at room temperature for 3–5 minutes before scooping.
Store in an airtight, freezer-safe container for up to 2 weeks.
Serve with fresh fruit chunks, nuts, or waffle bowls for an extra delightful experience.
6 Flavors, Zero Additives, Pure Happiness….our smooth, creamy, flavorful 100% natural fruit ice creams are ready!
Soft, scoopable, and bursting with real fruit flavors—made without any chemicals, gelatin, stabilizers, or artificial colors.
This summer, surprise your family with these refreshing, healthy, homemade treats.
Once you taste them, you’ll never want to go back to store-bought ice creams! If you enjoyed this recipe, don’t forget to like, comment, share, and subscribe for more delicious homemade treats!
Tips for Perfect Homemade Ice Cream
- Use fully chilled fruits & cream for best creaminess.
- Press parchment paper or plastic wrap on the surface before freezing—prevents ice crystals.
- Freeze for a minimum of 6 hours, preferably overnight.
- Always use ripe, sweet fruits—they give natural color & sweetness.
- Avoid over-blending after adding fruit chunks—they should stay intact.
- For extra creaminess, take the semi-frozen mixture after 3 hours, whisk it once, and freeze again.
