3 Ingredient fluffy and sweet plum ice cream

This recipe is so easy and makes a delicious fruity, fresh and light ice cream!

This ice cream doesn’t actually need any cream, and only a little sugar. And with just a handful of plums and two egg whites you can serve 4-6 people for dessert.


This recipe will also work with pretty much any summer fruits – try it with raspberries, blueberries, strawberries or a mixture!

If you’re pushed for time you can serve it straight away as a morish mousse – or pop in the freezer for a couple of hours for a semi-fredo.

Recipe information
Preparation time: 5-10 minutes, followed by 10-15minutes of electric whisking

Cooking time: none

Chilling time: a couple of hours in the fridge for a mousse, 3-4 hours in the freezer for an ice fream

Difficulty: easy peasy

Serves: makes 6 large dessert cups of mousse

Calories per serving: around 100-150 calories, add another 100 for toppings (e.g. walnuts/honey) if you choose to use them


4-6 nice and juicy medium-large plums – remove the stone and chop roughly

5-10 teaspoons of sugar (you can vary this according to personal taste)

2 egg whites


1) Blitz the plums in a food processor until smooth

2) Use and electric whisk to whisk the egg whites

3) Add around 5 tsp sugar and all the plums, continue to whisk for 5-10 mins. Your two egg whites and plum will continue to expand to fill a rather large bowl. Taste and as sugar little by little as necessary.

4) Pop it in the freezer for at least 3-4 hours. It freezes quickly, and without whisking again maintains a light and easily scoopable texture.

4) Top with some crush walnuts, raisins and a teensy bit of honey before serving

Serve with chocolate ice cream, granola and blackforest fruits
Delicious to offset rich and sticky fried banana too

Failing that, just scoop if out of the tub and eat!

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