Frozen| Plum Ice cream {eggless} … digital doodling for Pinktober

“It is the present that matters and how well we live it.
And the future, we need not worry. It is what we make of it!”


Plum Ice CreamPlum Ice Cream {eggless}. I knew I’d need more pink this October. Remember when I said I had frozen plums while baking the Wholewheat Plum Frangipane Galette. It’s a feeling of nostalgia to see summer and stone fruit season end, a season I wish I could stretch; hang on to forever maybe. I do love pears and apples too, but my love for stone fruit overrides all that.

Plum Ice CreamThe plums sitting in the freezer were not forgotten one single day. It’s strange how you think you can freeze, store away, forget about something, or rather hope to, but that very something remains niggling in one corner of your head. These plums were like that. Frozen for just over a month, yet calling my name every moment.

plumsI had a plum granita in mind, but the boy loves creamy ice cream more. With summer having been left far behind, creamy ice cream screams comfort and happiness. The Plum Ice Cream hit the right notes. It was delicious, fruity, sweet, hints of tart and full of natural plum goodness. It was PINK too, a really pretty shade and a great fit for Pinktober {Pink + October}, which as you might know is breast cancer awareness month.

PINKIt has been a tradition for several years to mark October with a tinge of PINK on PAB; it begins with a PINK birthday cake for Mr PAB in the beginning of October. This year we had a special Rainbow Cake for him, baked by the ‘soon to be 18‘ daughter. She had a field day dressing it up too {in pink of course, with the pinktober ribbon in marzipan!}.

Plum Ice Cream Thought I’d tie up this post with an interesting Easy Doodle Recipe Contest being hosted on Blogadda. Ahem… I thought doodling would come to me easy, but I have to admit I considered throwing the towel in too many times. All those years of doodling in school and college, notebooks full of doodles instead of notes, abandoned me. I was inspired by the daughter’s free hand doodling in her notebooks. Take a look …

Meher art… and then maybe understand why I couldn’t even share my shaky hand, embarrassing attempt! Anyhow, I tried in the spirit of competition, and in the knowledge that sharing the PINK would only help spread the message even further! With a simple, yet powerful message from the WHO, it’s never too late to know more!

PINK, Breast cancer awareness month, October

Here’s my attempt at digital doodling {my freehand attempt was really bad}. The recipe is simple, fun and full of natural goodness. I hope you enjoy making this ice cream. If plums are not in season, or if you haven’t got a nice lot frozen and stashed away like me, you could always reach for other fruit. Frozen berries like raspberries, strawberries, and even blueberries would work well here.

Plum Ice Cream

Do taste and adjust for sweetness and balance of flavours. Plums have a tart edginess so there is no need for a dash of lime juice here. If you choose a sweeter berry, you might consider adding a tbsp or two of lime juice. And vodka would work well instead of kirsch. Alcohol doesn’t freeze, so it helps keep home made ice cream softer. Kirsch contributes to elevating fruity flavours in stone fruit ice creams, enhancing the taste beautifully. Vodka on the other hand has a neutral taste and is great for all ice creams.

Recipe digital doodle eggless plum ice cream Doodling is hopefully something I’ll work on in future. You can find below the Thermomix version of the ice cream as that’s how I make mine. The quantities are the same for both, only the fruit is frozen in the TM version. I also like to keep all ingredients chilled when I make ice cream. It helps quicken the freezing process!

Happy Pinktober!

My Doodle recipe is a part of Easy Doodle Recipe contest at in association with

[print_this]Recipe: Low Fat Plum Ice cream {eggless} your picture

Summary: Fruity and bursting with natural flavours, this creamy Plum Ice Cream is a wonderful way to incorporating more fruit in your diet. With simple everyday ingredients, it’s a simple make ahead dessert option. Serve with slivers of pistachios for a pop of colour!

Prep Time: 5 minutes
Total Time: 10 minutes {plus freezing time}

  • 750gms frozen plum wedges {stoned/chopped with skin}
  • 180gm hung yogurt {drained well overnight}, chilled
  • 1 tin condensed milk {400g}, chilled
  • 200ml low fat cream, chilled
  • 1 tbsp Kirsch


  • This is a Thermomix recipe. You can make it with the same proportions if you have an ice cream maker or by hand too.
  • Place chilled hung yogurt, frozen plum wedges, cream, Kirsch and condensed milk in bowl of TM. Process for 1 minute at Speed 10 till smooth.
  • Serve immediately or place in freezer safe bowl in freezer.


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Also find me on The Rabid Baker, The Times of India

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About me: I am a freelance food writer, recipe developer and photographer. Food is my passion - baking, cooking, developing recipes, making recipes healthier, using fresh seasonal produce and local products, keeping a check on my carbon footprint and being a responsible foodie! I enjoy food styling, food photography, recipe development and product reviews. I express this through my food photographs which I style and the recipes I blog. My strength lies in 'Doing Food From Scratch'; it must taste as good as it looks, and be healthy too. Baking in India, often my biggest challenge is the non-availability of baking ingredients, and this has now become a platform to get creative on. I enjoy cooking immensely as well.


  • 2 years ago

    A beautiful post and ice cream! That is such an awesome flavor.



  • 2 years ago

    This is gorgeous!!! Gorgeous! I love your pink desserts and was so looking forward to them though it took me way to long to get over here. Now I need to catch up! I adore when you photograph pink food, the photos are beautiful. But then the food is always gorgeous. I must make some of your pink treats. This is spectacular! I must share this!

  • 2 years ago

    This is so lovely, Deeba.
    Thanks for supporting us pinkies. I’m one of the luckier ones….

  • This ice cream looks great. I’d love it if you doubled up this post and submitted it to my Power of Pink Challenge as well. All participants will be entered to win a $100 donation to the charity of their choice. Simply add a link back to my blog and my logo and you’ll be good to go. More details here:

  • 2 years ago

    wow i love the recipe and cant wait to try it.

    I found some interesting recipes I am sure you will love at

  • Your daughter is so talented! I’m marveling at her “doodle”, it’s beautifully done.

  • 2 years ago

    omg loved it yummy!

  • 2 years ago

    Just love your daughters paisley art work, she is a fine artist….thank your for making me go PINK! :)

  • 2 years ago

    All that pink gorgeousness is just uh-mazing! I think creativity runs in your family and still wish you had shared your freehand doodle too. :)

  • Aarti
    5 months ago

    Hi Deeba, This recipe looks so good and simple.. I’d hate to not be able to try this one out! Dont have an icecream maker or TM though.. Can I use a regular blender? Also, is there a substitute for kirsch?

    Thanks, Aarti

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