Roasted Plum Ice Cream


Roasted Plum Ice Cream //

All I want to talk about right now is Beyonce’s new haircut. Did you see this? I’m not sure how I feel about it. Actually, I know. I don’t like it. I just don’t. I like old Beyonce. What was wrong with old Beyonce?!?!? I also don’t like change. Like, I’ll probably never use Instagram video, ever.

Anyway, I had to get that out of the way. Now I’m going to gush all about this roasted plum ice cream and how obsessed I am. I had serious plum-plans for some super fancy Santa Rosa plums that promised the world. They still had leaves attached and were still dusty … but I ate ’em. All. I ended up having to go back to the normal grocery store to get more plums for this ice cream. Normal plums are the best! I roasted them with a little brown sugar and salt and the results were ridiculous.

Roasted Plum Ice Cream //

They developed this really rich, concentrated flavor and the viscosity of the syrup was thick and smooth. The color? Beautiful.

I heated some heavy cream with sugar, honey, a bit of salt and some vanilla extract. The roasted plums were blended with a bit of the milk mixture and then drained.

Roasted Plum Ice Cream //

Roasted Plum Ice Cream //

The result was this beautifully-hued ice cream that was perfectly tart and perfectly sweet.

After I took these photos, I saw scooped the top scoop onto the waffle cone, sat on the floor and ate the entire thing. And then gave Amelia the last lick. She thought it was heaven. And for the record, she luuuvs Beyonce’s new ‘do.

Roasted Plum Ice Cream //

Roasted Plum Ice Cream


  • 2 pounds ripe plums, halved and pitted*
  • 2 tablespoons brown sugar
  • Pinch salt
  • 2 cups heavy cream
  • 3/4 cup cane sugar
  • 2 tablespoons honey
  • 1 teaspoon vanilla extract


  • Preheat the oven to 400 degrees F. Place the plums in a 9 x 9-inch baking dish or casserole dish. (I found this better than a baking sheet because of how much juice is released from the plums.) Sprinkle plums with brown sugar and a few pinches of salt. Roast the plums for 20 minutes and until they're completely tender with a fork and a lot of juice has been released. Remove from the oven and allow to cool for about 5 minutes.
  • Add 2 cups heavy cream, sugar, honey and vanilla extract to a saucepan. Heat until sugar is dissolved, about 2-3 minutes. Add 1/4 cup of cream mixture (you can eyeball this measurement) to the jar of a blender, along with the roasted plums and their juices. Blend until very smooth, about 1 minute. Place a sieve atop a large bowl and pour the puree through it, discarding the pulp. Add the remaining milk to the bowl and mix until thoroughly combined. Cover the bowl with plastic wrap and refrigerate until very cold, at least 4 hours of overnight.
  • Churn the mixture in the bowl of your ice cream maker, according to your ice cream maker's instructions. Serve immediately for soft serve or alternatively transfer to a freezer-safe container and freezer overnight.

*The type of plums that will give you this beautiful purple color are called Black Splendor plums. They have a purple exterior with a red and purplish flesh.

    Did you make this recipe?Tag @acozykitchen on Instagram and hashtag it #acozykitchen
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  • Reply Belinda @themoonblushbaker August 9, 2013 at 12:43 am

    I am going to have to disagree with you on the hair cut. She had a traumaising last performance where her hair was caught in the fan; so I understand if she done that to prevent something that that happening again. Sure people are not used to change but I think it is her hair she can do what she wants.
    However on brighter note this is my fave fruit ice cream flavour EVER. We hardly get this in Australia so I was so excited you posted a recipe for it. I could devour this in a minute

  • Reply Robyn August 9, 2013 at 12:59 am

    I agree. Not into it at all … The haircut that is. Your ice cream on the other hand, I’m into a Lot!

  • Reply autumn August 9, 2013 at 3:57 am

    Thanks for the plum tip! The color really is so pretty. Definitely going to keep my eyes peeled for this variety near me.

  • Reply Danielle August 9, 2013 at 5:16 am

    It’s not a haircut – she just took her weave out, guys. Gotta let her scalp breathe from time to time! xD

    BUT YES OH MAN. That ice cream looks AMAAAAAZING.

  • Reply Danielle August 9, 2013 at 5:18 am

    Oops, I take it back. That’s what I had read, but apparently I’m totally wrong! Woah.

  • Reply amy @southern sweets and eats August 9, 2013 at 5:25 am

    I like the new haircut, but I may be partial since it is essentially the same haircut I have had for the last 20 years. Oh, and the ice cream looks delicious.

  • Reply Katrina @ Warm Vanilla Sugar August 9, 2013 at 5:40 am

    Roasted plums are totally kick ass on their own, but in ice cream?! LOVE!

  • Reply Tieghan August 9, 2013 at 5:53 am

    I love these photos! They are so fun and cute and make the ice cream POP!

  • Reply Marie @ Little Kitchie August 9, 2013 at 6:06 am

    Want this for breakfast!!!

  • Reply cindy August 9, 2013 at 7:00 am

    that first photo is killing me! it’s perfect! and that color, swoon!

  • Reply Laura (Blogging Over Thyme) August 9, 2013 at 7:04 am

    Fabulous photos. And this ice cream! Major crush.

  • Reply tina August 9, 2013 at 7:05 am

    so gorgeous! i can’t get over the color of this ice cream – unreal yo!

    i’m the same way – i don’t like change at all and don’t even get me started on the IG video now 🙁

    have a lovely weekend A!

  • Reply Jamie G August 9, 2013 at 8:27 am

    I love the idea of roasting fruit for ice cream. What a delicious concentrated flavor.

    I’ve been so tempted to chop my long hair into a pixie cut. Unfortunately I’m not flushed with cash to get extensions when I inevitably want my long hair back.

  • Reply Tracy | Peanut Butter and Onion August 9, 2013 at 8:39 am

    Roasted plums, I never thought of that. Great idea!

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  • Reply sandra August 9, 2013 at 10:13 am

    this looks so good. I have to start roasting my fruit – now that the heat has abated – to bring out these rich flavors.

  • Reply Eileen August 9, 2013 at 10:23 am

    I definitely need to keep this in mind for next year’s crop of early summer plums! OM NOM NOM..

  • Reply Melissa @ My Recent Favorite books August 9, 2013 at 10:28 am

    I love ice cream, this flavor sounds delicious!! =)

  • Reply Kasey August 9, 2013 at 10:52 am

    I don’t like B’s haircut, but this ice cream sounds divine. MMMMM.

  • Reply Sara/Matchbox Kitchen August 9, 2013 at 11:02 am

    This is so beautiful! I love that color! I also love that your recipe doesn’t include eggs so the flavor doesn’t interrupt the delicious plums.

    • Reply Adrianna Adarme August 9, 2013 at 12:55 pm

      I looove a custard-based ice cream but this one doesn’t need it. The heavy cream makes it silky smooth and the plum-flavor is totally the focus. 🙂

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  • Reply Charles @ the Local Forkful August 9, 2013 at 1:38 pm

    this looks simplistically delicious, and a great summer porch kind’ve dessert. I’m a fan.

  • Reply Rachel Sally August 9, 2013 at 4:08 pm

    Okay, ohmagah this may be the most beautiful ice cream I have ever laid eyes on. Not only am I in love with it cause it’s super pretty (seriously, my favorite skirt is the EXACT same color) but because I love me some plums. I would never have thought to put them in ice cream! *drool*

  • Reply Laura (Tutti Dolci) August 9, 2013 at 6:19 pm

    Those plums are so gorgeous, and so is your ice cream!

  • Reply Janice Lawandi (@KtchnHealsSoul) August 9, 2013 at 6:27 pm

    I think putting roasted plums in ice cream is BRILLIANT!
    I recently blogged about a batch of bourbon cherries that I added to homemade vanilla ice cream. So good! Oh, I love ice cream. Can you tell?!
    P.S. Was NOT expecting that haircut on Beyoncé. Yikes!

  • Reply Karen Pavone August 9, 2013 at 7:44 pm

    Holy Moly that looks amazing! Thanks for the inspiration–I’ve got tons of plums this year :>)

  • Reply Jamie @lifelovelemons August 9, 2013 at 7:54 pm

    Ohh how gorgeous! I bet the flavor of these plums is amazing!

  • Reply Sarah Crowder (punctuated. with food) August 10, 2013 at 7:06 am

    I have never roasted plums before but generally adore cooked fruit so this sounds right up my alley. And that color! Party perfect.

  • Reply BKCsquared August 10, 2013 at 11:17 pm

    that ice cream looks DIVINE. I’ve been wanting to buy an ice cream maker and this post just sent my craving over the edge. yum.

    xo, K

  • Reply dervla August 12, 2013 at 12:18 pm

    eeek the color!!! Have to have this pink in my life.

  • Reply little t August 15, 2013 at 7:11 am

    I’m not sure I could make it past the roasting the plums step. They look so good right out of the oven!

    • Reply Adrianna Adarme August 16, 2013 at 9:18 am

      It was hard not to eat them. I mean roasted plums and a scoop of vanilla ice cream would be incredible!

  • Reply Megan August 17, 2013 at 7:51 pm

    I am making my second batch of this tonight….it’s that good. Thank you so much for making me look like such a super-star to my friends and family when all I did was follow your recipe!

    • Reply Adrianna Adarme August 18, 2013 at 9:08 am

      Oh man this makes me so happy. I seriously LOVE this ice cream. I took it to Palm Springs a few days after I made it for the blog and ate it again and loved it even more the second go-around.

  • Reply Keith Toms August 20, 2013 at 6:04 am

    trying this with fresh picked mirabelles (cherry plums)
    question how much milk?
    not listed in the ingredients
    great photos

    • Reply Adrianna Adarme August 20, 2013 at 8:26 am

      There’s no milk in this ice cream–just heavy cream. Let me know how it turns out!

      • Reply Keith Toms August 20, 2013 at 8:39 am

        Thanks for the quick reply I am carrying on even though roasting the mirabelles is a great idea

        step 2…………… add 1/4 cup of milk to blender then later add remaining milk? or does this refer to the cream etc mix

        • Reply Adrianna Adarme August 20, 2013 at 9:34 am

          Ahh I can see how that’d be confusing. Let me change that. Yes, the “1/4 cup of milk” is referring to the heavy cream mixture. Sorry about that!

          • Keith again August 20, 2013 at 10:29 am

            Great response I’m OK now and the consistency and taste are good at this stage. Thanks for your help
            The colour however leaves a lot to be desired, for good colour avoid mirabelles and Brown sugar.
            Our local honey is however great with the fruit

          • Adrianna Adarme August 20, 2013 at 10:32 am

            Ahh yes, their color is similar to Greengage plums. I imagine using those plums it’d be like a green-ish brown color. Ha. I’m glad it taste great!

  • Reply kathy August 27, 2013 at 6:33 am

    How much ice cream does this recipe make? Can I fit a double recipe into a 2 quart machine?

    • Reply Adrianna Adarme August 27, 2013 at 2:01 pm

      This recipe yields a little bit over 1 quart. You can double it but you may have to do it in a few batches, just to make sure it doesn’t overflow your machine.

  • Reply Heather Little September 4, 2013 at 2:25 pm

    This recipe looks amazing, and I just happened to have a friend with a plum tree with LOTS of plums! I love to experiment, so I am going to add ginger and a little chili powder. I am also a vegan (well, I try as much as I can! $$), so I am substituting soy milk and coconut butter for the heavy cream. I am roasting the plums as I “speak”, and the ginger smells great in the oven with the plums! I will report back with my findings when all is said and done.

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  • Reply Livvy October 26, 2013 at 11:58 am

    That sounds delicious! Can’t wait to try it!

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  • Reply Kathryn H June 24, 2014 at 5:15 pm

    I made the recipe with plums from my Japanese Weeping Plum Tree. I filled a casserole dish with plums and agree there is a lot of juice and anything without a high brim would be insufficient to contain the juice.

    After sieving and removal of the pulp, I ended up with 1.5 quarts of plum juice. I have to say the mix was yummy enough to use as a smoothie even at this stage. The color was deeper than the pics since the varietal of plums I used is darker in color.

    My ice-cream maker can only deal with one quart at a time, so I wished the recipe had allowed for downsizing. Anyhow, the results were quite yummy even if a bit softer than I expected. I had to freeze my results overnight to get the desired consistency after churning.

    My second batch had chocolate chips & nuts added prior to freezing. Definitely a new household favorite.

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  • Reply Kris May 14, 2018 at 7:33 am

    Ugh, I’m sorry to have to tell you this, but I found this recipe of your written basically verbatim on this site:

  • Reply Tammy July 16, 2019 at 3:27 pm

    I know this is an old post but I hope you can answer. I was wondering how this froze. Does it get really hard? I was wondering if I should try putting a little vodka in it so it doesn’t freeze solid. I also wonder if you have tried roasting a few extra plums then just doing a rough chop so you have some nice chunks of fruit in the ice cream.