5-Minute Fruit Roll-Up Ice Cream That’s Magically Cream

Question 1

Can I use a Ninja Creami instead of a blender?

Accepted Answer

Absolutely! The Ninja Creami makes this recipe even easier - just blend your frozen fruit and cream mixture first, then pour it into the pint container with torn-up fruit roll-up pieces mixed in. Run it through the "Ice Cream" setting, and voila! Perfect soft-serve texture every time.

Question 2

How long does fruit roll-up ice cream keep in the freezer?

Accepted Answer

Honestly, it rarely lasts more than a day in my house! But stored properly (with plastic pressed directly on the surface), it stays scoopable for about a week. Just let it sit at room temp for 5-10 minutes before serving if it gets too firm.

Question 3

Can I make this dairy-free?

Accepted Answer

You bet! Swap the heavy cream for full-fat coconut cream - it gives the same luxurious texture. I've even seen people use cashew cream with great results. The fruit roll-ups are already dairy-free, so you're halfway there!

Question 4

Why does my ice cream get icy sometimes?

Accepted Answer

This usually happens if you over-blend or don't use enough fat (that's why I love heavy cream!). A tablespoon of vodka or corn syrup can help prevent iciness too - just don't tell the kids about that first option!

Question 5

Can I use fresh fruit instead of frozen?

Accepted Answer

I wouldn't recommend it - frozen fruit gives that perfect soft-serve texture. But if you must, freeze your fresh fruit first! Just spread chopped fruit on a baking sheet until solid (about 4 hours) before blending.

Fruit Roll-Up Ice Cream

Ingredients

Instructions

Notes

Nutrition