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

5 from 9 votes


  • 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.

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    Recipe Rating

  • Reply Isabella October 18, 2020 at 1:08 pm

    5 stars
    You may have posted loads of recipes but this one just took my heart. the kids love it endlessly. I really Appreciate the efforts you did for us. the words are tooo kind and pictures are preettieeestt. this the right kids thing. Thanks for sharing the stuff.

  • Reply Meadow September 4, 2020 at 5:00 pm

    5 stars
    wow these looks so delicios and yum , i so love your recipe, i will def be making these , i am drooling now
    These look fun to make. I will have to make these for a nice Cold summertime treat! Thanks for sharing

  • Reply Carly Jones July 2, 2020 at 7:00 pm

    5 stars
    Stumbled upon this and it was so so good. I made it exactly as written with my cuisinart ice cream maker.

  • 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.

  • 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 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.

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

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

  • 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.

  • 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 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!

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