Summer is here, and when the days get hot there’s nothing better than a bowl of homemade ice cream to cool you down. This balsamic plum ice cream is a no-churn, dairy-free, and refined-sugar-free treat that celebrates ripe stone fruit with a tangy splash of balsamic, a whisper of cardamom, and a hint of floral color. It’s simple to make, requires no ice cream machine, and delivers a creamy, scoopable texture without any icy graininess.
I picked up a basket of plums at the farmer’s market that looked beautiful but fell short on sweetness. Rather than let them go to waste, I cooked them down with maple and balsamic until the flavors concentrated, then blended the cooled fruit into a creamy cashew-yogurt base. The result was pleasantly tart, sweet, and silky — all the good parts of stone fruit intensified by a bright vinegar note.
Balsamic Plum Ice Cream
This recipe yields a creamy, no-churn vegan ice cream with full fruit flavor and a nicely balanced sweetness from maple syrup. Cooking the plums first and adding a little tapioca helps prevent an icy texture, while soaked cashews and dairy-free yogurt give body and richness.
- Prep Time: 30 minutes
- Total Time: 30 minutes plus freezing
- Yield: 3–4 cups
- Category: Ice Cream, Dessert
- Method: No-Bake, No-Churn
Ingredients
Plum Mixture:
- 9 medium-small plums, halved and pitted
- ½ cup maple syrup
- ¼ cup balsamic vinegar
- 1 tablespoon tapioca powder
Ice Cream Mixture:
- 1 cup raw cashews, pre-soaked and strained*
- 1 cup unsweetened dairy-free yogurt
- ½ cup maple syrup
- 1 teaspoon pure vanilla extract
- ¼ teaspoon salt
- ⅛ teaspoon ground cardamom
Instructions
- Combine all plum mixture ingredients in a medium-small saucepan. Bring to a gentle boil over medium-high heat, then reduce to a simmer. Continue simmering for about 10 minutes, stirring occasionally, until the fruit has softened and the mixture is slightly thickened. Remove from heat and let cool to room temperature on a wire rack.
- In a high-powered blender, combine the pre-soaked and drained cashews, dairy-free yogurt, maple syrup, vanilla, salt, and cardamom. Add the cooled plum mixture and blend until completely smooth. Use a tamper if available to ensure the mixture becomes creamy and uniform.
- Transfer the blended mixture into a freezer-safe container, smoothing the top. Freeze until firm, about 5–6 hours or overnight. For easier scooping, let the ice cream sit at room temperature for 5–10 minutes before serving.
Notes & Tips
*Soaking cashews: cover the nuts with room-temperature water and soak for 4 hours or overnight in the refrigerator, then drain and discard the soaking water. For a quicker method, pour boiled water over the cashews and let them sit for 15 minutes before draining. Soaking softens the nuts so they blend into an ultra-smooth, creamy base.
Tapioca powder helps thicken the cooked plum mixture and reduces the likelihood of an icy texture in dairy-free ice cream. If your plums are already very sweet, taste the cooked fruit before adding the full amount of maple syrup and adjust to preference. Ground cardamom is subtle — start with the small amount listed and increase slightly if you want a more aromatic profile.
Variations: this method works well with other stone fruits. Try peaches, nectarines, or a mix of berries and plums. You can also stir in chopped roasted plums or toasted nuts just before freezing for texture.
Storage: keep the ice cream in an airtight container in the freezer. For best texture and flavor, enjoy within a few weeks. If the ice cream becomes very firm, let it soften at room temperature for several minutes before scooping.
I like to finish mine with a few edible rose petals for color and a delicate floral note, but they’re optional and mainly decorative. This ice cream is a wonderful way to celebrate summer fruit — bright, creamy, and effortless.
