Nice Cream on Aleš Lončar

100% Fruit Nice Cream

Sun, 10 May 2026 00:00:00 +0000

Instructions Link to heading

Prepare the sweetener, if needed Link to heading

If you are using tart or slightly bitter fruit, such as wild blackberries or early-season apricots, add 30–40 g sugar to a dry blender first.
Blend until it turns into fine powdered sugar.
This helps it dissolve smoothly into the frozen fruit without leaving a gritty texture.

Blend the nice cream Link to heading

Add the frozen fruit pieces to a strong blender or food processor.
For a mixed version, use about half frozen banana and half another frozen fruit.
Pulse first to break up the frozen chunks.
Blend on high until the mixture turns smooth, thick, and creamy.
Stop once or twice to scrape down the sides with a spatula if needed.
Within 1–2 minutes, the frozen fruit should become a soft-serve style nice cream.

Serve Link to heading

Spoon the nice cream immediately into chilled bowls.
Serve right away while it has the best soft-serve texture.
Add sprinkles if serving to kids, or honestly, to adults who still know how to enjoy summer.

Notes Link to heading

The magic moment inside the blender. No cream, no milk, just pure frozen fruit breaking down into a thick, vibrant sorbet.

The pure banana base version, dressed up with sprinkles. My kids love this variation the most!

Vibrant strawberry and basil nice cream. A beautiful pastel pink scoop that tastes like pure summer.

Sweet apricot nice cream, perfectly velvety. The spoon tells you everything you need to know about that texture.

You do not need an ice cream maker or an old traditional recipe for this one. All you need is frozen fruit, a strong blender, and a hot summer day.