Freeze fruit in separate pieces: Cut fruit in pieces if needed, spread out on a tray in a single layer, freeze, then use frozen fruit in a recipe or transfer to a freezer bag for later use.
Reduce calories: Choose sorbets. For fruit ice creams, use ripe fruit and reduce or omit the sugar. Replace cream with yogurt or milk and the whole milk with low-fat milk.
Make it dairy-free: Replace dairy ingredients with nut milk, rice milk, coconut milk, soy milk or yogurt.
Make it smoother: Add an egg white or a ripe banana to give a smoother texture to your ice creams, or insert the butterfly whisk and whip for a few seconds on speed 4.
Reduce ice crystals: For a softer consistency add sugar syrup, glucose, honey, golden syrup or alcohol. These ingredients stabilze and reduce ice crystals.
Store it well: Store ice cream or sorbet in shallow freezer-proof containers and cover the surface with cling wrap. Place in the coldest part of the freezer as quickly as possible.