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  • Recipes
  • Fruit Bowl ‘Ice Cream’
3 bowls of ice cream; mango, raspberry and kiwi

Fruit Bowl ‘Ice Cream’

Brought to you by: OcadoLife
    2 serving

Prep time:

Cook time:

Serves: 2

This quick Fruit Bowl ‘Ice Cream’ from award-winning chef, food educator and climate change activist Tom Hunt is easily adapted to use whatever fruit, dairy or dairy replacement you like. It’s a great way to rescue fruit that’s on the turn – just chop and freeze until you have enough chunks. Serve in scoops and make sundae - like treats by filling little bowls with various toppings, such as chopped nuts, seeds, coconut flakes, grated chocolate and fresh fruit, and let everyone assemble their own. Looking for more low waste recipes? Look no further.
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  • 300g ripe fruit (we used mango)
  • 150g yoghurt, milk or plant-based alternatives (we used coconut yoghurt)


Step 1

Peel (if needed) and chop your fruit into 2-4cm chunks (for easy blending), then spread out on a tray, and freeze. Once frozen, store in a sealed container until needed.

Step 2

When you’re ready to make the ‘ice cream’, pop the fruit and yoghurt, milk or plant-based alternative drink into a blender and whizz until smooth; pause to stir once or twice. Serve immediately as it is, with your choice of toppings; or freeze for up to 2 hrs, stirring every 30 mins with a fork to maintain a smooth texture. Serve in scoops.

Tips or serving suggestions

Add toppings such as chopped nuts, seeds, fresh fruit, grated chocolate, coconut flakes, to serve (optional)

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