Fresh Fruit Ice

This is the frozen dessert your grandmother might have kept in the back of the freezer all summer. No ice cream maker, no custard, no dairy. Just fresh fruit, citrus juice, a little sugar, and a trick with gelatin that keeps the texture creamy instead of icy.

Mashed banana is what gives this fruit ice body. Its natural pectin and starch lend a smooth, scoopable texture you would normally only get from a churned sorbet. The strawberries or peaches bring bright flavor and color.

The rebeat step is key. Once the mixture is half frozen, beating on high breaks up the ice crystals and whips air into the base. Skipping this leaves you with a hard, grainy block instead of a light, fluffy ice.

Chef Tips

• Use ripe, fragrant fruit. Flavor dulls slightly when frozen, so what tastes ok fresh will taste flat iced.
• Soften gelatin in cold water first so it blooms fully before heating, otherwise it clumps.
• Freeze in a shallow metal pan, it chills faster and more evenly than a deep plastic container.
• If stored more than a few hours, let it soften 10 minutes on the counter and rebeat before serving.

Variations

• Swap orange juice for pineapple juice and use mango chunks for a tropical version.
• Add a splash of coconut milk for a creamier, piña-colada lean.
• Replace sugar with honey or maple syrup for a different sweetness note.