8 Serves
404 Mins
For the ice cream maker method, combine the half and half, sweetened condensed milk, vanilla, and fresh fruit in the freezer container of your ice cream maker. Mix thoroughly until well combined.
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Vitamin E
1 mg / 15 mgVitamin K
126 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
43 µg / 400 µgCalcium
208 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
85 mg / 420 mgPhosphorus
297 mg / 1,250 mgPotassium
399 mg / 4,700 mgSodium
67 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
6 µg / 55 µgFiber
4 g / 28 gSugar
19 g / 50 gSaturated Fat
11 g / 20 gCholesterol
55 mg / 300 mgCaffeine
0 mgNet Carbs
36 gAlcohol
0 g
Process the mixture in the ice cream maker according to the manufacturer's specific instructions until the ice cream reaches the desired consistency.
For the refrigerator method, whisk together the sweetened condensed milk and vanilla in a large mixing bowl. Stir in the mashed or pureed fresh fruit and a few drops of food coloring if desired.
In a separate chilled bowl, whip the heavy whipping cream until stiff peaks form, then gently fold it into the fruit and milk mixture.
Pour the mixture into a 9x5-inch loaf pan, cover tightly, and freeze for at least 6 hours or until firm.
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