Pull the fruit out of the freezer. Let sit on the counter for about 5 minutes to soften slightly.
Add to a food processor with the heavy whipping cream.
Blend, stopping to scrape down the sides of the bowl as needed to make a smooth mixture. (If the mixture is hard to blend, wait a few minutes to allow it to thaw a little more.) Sweeten to taste with a little honey or maple syrup.
Serve immediately.
Notes
For the best blueberry flavor, use wild blueberries, which can be found in the freezer section of your supermarket.
Serve immediately for soft-serve consistency. Stir in a little maple syrup or honey to taste as needed for sweetness.
Instead of using egg yolks or making a custard and using an ice cream machine, we rely on frozen mango for a creamy base and a food processor to blend the ice cream mixture.
Add a little vanilla extract to enhance the flavor if desired.
Swap in Greek yogurt for the cream for a version of this with more protein.
Dairy-free: Use full-fat coconut milk from a can in place of the cream.
Use frozen sliced banana in place of the mango if desired.
I prefer to make this in my food processor since there's more surface area on the blade than with a blender—which makes it a little easier. You can use a blender if needed, though it's easiest if it came with a stick to help move the mixture around.