I have about a litre of non-dairy whipping cream which I intended to use as cupcake frosting, but I got lazy. So it has been kept frozen for almost 2 months already, so I searched around for other uses than cupcake frosting and found out that it could be turned into ice cream. I decided to mix it with some fruits. I thought of using canned 'tropical fruits', but that always resulted in seeing mostly pineapple, so I use canned peaches instead.
Canned peaches were diced.
Soft peaks formed.
Just fold the fruits into the whipped cream.
The result after freezing for at least 6 hours.
Yummy snowy.
This first batch didn't result in a smooth texture ice cream. Could it because it wasn't dairy? Then I'd try something dairy next time.