This time of year is when Colorado begins to burst at the seams with fresh fruit ­– cherries, apricots, peaches, plums, nectarines.... Many of us load up our farmer’s market bags with the week’s seasonal bounty, only later to discover our eyes were bigger than our stomachs. What was perfectly ripened fruit starts to soften and bruise, no longer tempting the tummy.

Here’s a great way to use up all that over-ripened fruit: Ice cream! Simply cut up the fruit and put it in the freezer. Once frozen, add it with a little cream, sugar and vanilla to a food processor, and voila! An instant ice cream treat your whole family will enjoy.

And the beauty of freezing fruit is it’s available to use anytime you have a hankering for a frozen sweet treat. Alternatively – throw some in your morning smoothie, add some to your child’s yogurt, or make a fruit syrup to serve with pancakes or waffles.



Instant Fruit Ice Cream

1-2 cups fresh seasonal fruit (such as apricots, cherries, peaches or strawberries), cut into small chunks.

1/4+ cup sugar (or other sweetener of choice, to taste)

2/3 cup heavy cream (or half and half, milk, or yogurt)

1 tsp. of vanilla

Place the fruit chunks in the freezer. Once frozen, place in a food processor or blender. Add the sugar, cream and vanilla. Process or blend until smooth, or to the desired consistency (and sweetness). Serve immediately; it’s best fresh. Leftovers may be stored in the freezer, but should be thawed slightly before serving again.