Daniel Fast “Ice Cream”

blueberry mango sorbet

During the hot summer months, nothing tastes better than fresh or frozen fruit. You’ll love the smooth texture and sweet, refreshing taste of this Daniel Fast “Ice Cream.” This tasty treat certainly hits the spot and is a great mid-afternoon snack or after dinner dessert. Enjoy! Be careful not to eat it too quickly, though, or you’ll get a bad case of brain freeze!

Blueberry Mango Sorbet

2 cups frozen blueberries
2 cups frozen mango chunks (1-inch cubes)

Mix blueberries and mango in a blender until smooth, or feed through a juicer with the blank attachment in place.

Yield: 4 servings (serving size: about ½ cup)

Recipe Notes

  • To make a swirl or twist effect, alternate 1 cup blueberries and 1 cup mango. If you mix the fruit in one bowl and then feed through juicer, the ice cream will be dark blue in color.
  • You can find frozen blueberries and mango chunks in the freezer aisle of most supermarkets. To make this recipe using fresh fruit that you freeze yourself, place blueberries and peeled, cubed mango in a single layer on an 11×17-inch baking sheet and freeze until firm.
  • Substitute frozen peaches for the mango.

Comments

  1. What do you think would happen if I tried to give it a creamier consistency with rice or soy milk? Have you tried anything like that?

  2. No, I haven’t, but I’m sure it would give it a nice, creamy consistency. I was so pleased with the taste that I didn’t even try! If you give it a whirl before I do, be sure to let me know how it comes out. 🙂

  3. So, I did this, but with peach and banana…instead of buying frozen bags of fruit, I just cut up my own, tossed them with fresh lemon juice, and put them in freezer bags. Once frozen, I blended them with a little rice milk, and it wasn’t like ice cream so much as it was like a frozen smoothie or soft-soft serve, but it was definitely tasty.