Fruit ice cream flavors

Peach, cherry, berry, citrus and tropical flavors, from soft summer fruit to bright, tart lemon.

This section holds 10 flavors built on real fruit or fruit flavor. Peach, black raspberry and mango show the range, from soft and sweet to bright and tart.

It is for anyone who likes a scoop that tastes like the fruit, and for home makers working out how much fruit to add.

10 fruit flavors

  • Peach

    Sweet, floral ice cream with soft bits of ripe peach

  • Banana

    Sweet, pale yellow ice cream with the flavor of ripe bananas

  • Cherry

    Sweet-tart pink ice cream with chopped cherries throughout

  • Cherry chocolate chunk

    Cherry or vanilla ice cream with cherries and dark chocolate chunks

  • Blueberry

    Sweet-tart, jammy fruit ice cream colored by cooked blueberries

  • Raspberry

    Tart, pink-red fruit ice cream made with strained raspberry puree

  • Black raspberry

    Deep purple, sweet-tart and floral, made from strained black raspberry puree

  • Lemon

    Pale yellow, bright and tart, with zest, juice or curd

  • Orange cream

    Orange ice cream or sherbet swirled with creamy vanilla

  • Mango

    Golden, sweet and tropical, made with ripe mango puree

What the moon badges mean

  1. Rare Rare enough that you would most likely make it at home.
  2. Hard to find Look for it in specialty shops and seasonal runs.
  3. Sometimes found Found in some shops and some grocery freezers.
  4. Easy to find Common in most grocery freezers.
  5. Classic A classic you can buy almost anywhere.

How fruit goes in

The Guelph e-Book says fruit usually makes up about 15 to 25% of the ice cream by weight: juice goes into the mix, and pieces are added after freezing. Under 21 CFR 135.110, when real fruit is paired with artificial flavor, that flavor counts as predominant, and the label must say so, if the fruit is under 2% of the finished weight for citrus, 6% for berry or cherry, or 10% for other fruits.

Make and serve them with these

Other flavor sections

Sources

  1. Ice Cream Technology e-Book: Fruit Ice Cream H. Douglas Goff, University of Guelph
  2. 21 CFR 135.110, Ice cream and frozen custard Electronic Code of Federal Regulations (eCFR)
  3. Ice Cream Technology e-Book: Colour in Ice Cream H. Douglas Goff, University of Guelph

Every data source the site uses is on the Sources page.