Posted: Aug 13, 2013 5:00 AM
 
Enjoy tropical fruits to create a delicious salsa that tops homemade vanilla ice cream for a summertime treat. Better yet, fold some of the salsa into softened ice cream and refreeze it for the next day!

There is nothing better than sitting down at the end of a hot summer day with a big bowl of homemade ice cream topped with tropical fruit salsa. You will cool off in tropical style with homemade ice cream smothered in mangos, papayas, pineapples and banana. Have any leftovers? Fold tropical fruit salsa into softened ice cream and refreeze it for the next day!

Homemade vanilla ice cream

Ingredients:

  • 2 cups heavy cream, chilled
  • 1 cup whole milk, chilled
  • 3/4 cup sugar
  • 1 teaspoon vanilla extract

Directions:

  1. Place ingredients in a medium mixing bowl and combine until well blended using a hand mixer.
  2. Pour into homemade ice cream maker freezer bowl.
  3. Turn ice cream maker on and mix until mixture thickens, about 20 to 25 minutes.
  4. If desired, transfer ice cream to an airtight container and place in freezer until firm, about 2 hours.

Tropical fruit salsa ingredients

Tropical fruit salsa

Makes 2 cups

Ingredients:

  • 1/2 cup ripe mango, chopped
  • 1/2 cup ripe papaya, chopped
  • 1/4 cup ripe pineapple, chopped
  • 1/2 cup banana, chopped
  • 1 tablespoon freshly squeezed lime juice
  • 2 tablespoons freshly squeezed orange juice
  • 2-3 fresh mint leaves, finely chopped

Directions:

  1. Chop mango, papaya, pineapple and banana, and place in glass mixing bowl.
  2. Add freshly squeezed lime and orange juices and mint to fruit mixture.
  3. Mix until well combined.
  4. Scoop ice cream into serving bowls and top with tropical fruit salsa.

What to do with the leftovers? Fold tropical fruit salsa into softened ice cream and refreeze it for the next day!

Tropical fruit salsa ice cream

More dessert recipes to try

Layered ice cream s’mores
Quick raspberry margarita sorbet
Mason jar layered apple crumble cookie dessert

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