This is another heirloom recipe from my mom’s recipe box, originally called “Easy Frozen Dessert.” It’s similar to ice cream, but the lovely thing about it is that you don’t need an ice cream maker to make it, and you can control the type of fruit and the amount of sugar/sweetener you want depending on your preferences

The result is a bit hard, and you’ll need to let it sit out for a few minutes if you want to scoop it without having to chisel it, but it’s an inexpensive alternative with natural ingredients, especially if you use fresh fruit instead of canned (as the original recipe calls for).

If you use fresh fruit, keep in mind that you’ll likely want to add more sugar, as canned fruit already has it included in the syrup. This may depend on the type of fruit you are using; plums can be quite tart on their own.

1 c. heavy cream
5-6 plums or peaches, skinned and pitted, or the equivalent amount of other fresh fruit (OR 1 can apricot halves, peach slices, sweet pitted cherries, or pineapple chunks)
1 tablespoon brown sugar*
4 tablespoons granulated sugar*
2 tsps. lemon juice
Coconut (optional)

*To taste; this will vary depending on the type of fruit you use.

Whip the heavy cream and set aside.

If you are using canned fruit, drain the can of fruit, saving a few pieces for a garnish. Puree in a blender (or with an immersion blender) on low speed along with the sugar and lemon juice. 

Fold the puree into the whipped cream and freeze. 

Let the dessert soften slightly before serving; garnish with the reserved fruit and coconut if you’re feeling fancy, or serve as-is if you’re like me and you forget to add it for the blog photo.