Living Healhty With Chocolate eBook

Lychee Ice Cream Recipe

Lychee Ice Cream • paleo, gluten free, refined sugar free, soy free

It’s summer time here in Hawaii and the Lychee trees are loaded with fruit this season.

If you are not familiar with this fruit, lychee is a sweet, juicy and nutritious fruit native to China.

Lychee contains great amounts of dietary fiber, vitamins, and antioxidants.

The fruit is known for being high in vitamin C and B-complex vitamins such as thiamin, niacin, and folates. 

Lychee is also high in minerals such as potassium and copper and makes a great sweet snack this summer.

Paleo Lychee Ice Cream Recipe

My friend has a lychee tree in his property and he gave me a bag full of these little fruit. I had to do something with them and since the weather has been so warm here, I decided the best thing would be to make some refreshing, cold ice cream.

This ice cream is light and sweet, and full of lychee flavor. The texture is also very creamy and smooth. There are no refined sugars added to this ice cream and it is full of healthy fats and antioxidants.

Paleo Lychee Ice Cream Recipe

SHARE THIS RECIPE
Pin on PinterestShare on FacebookTweet about this on TwitterGoogle+Share on RedditShare on StumbleUponDigg thisEmail to someone

4.0 from 1 reviews
Lychee Ice Cream | paleo, gluten free, refined sugar free, soy free
 
Ingredients
  • 1 cup fresh lychee, peeled and pitted
  • 1 can (13.6 ounces) full fat coconut milk
  • 1 cup heavy cream (or coconut milk for dairy free)
  • 2 tablespoons arrowroot powder
  • 3 tablespoons raw honey
  • 1 egg, whisked
  • pinch of salt
  • 1½ teaspoons vanilla extract
Instructions
  1. in a medium saucepan over medium heat, heat the lychee for a couple of minutes and mash it gently with a potato masher or fork to break up the fruit
  2. add the coconut milk, heavy cream, arrowroot powder, egg and salt and whisk until there are no lumps from the arrowroot and everything is combined
  3. continue to heat the mixture, stirring constantly until it thickens. The mixture should be thick enough just until it boils
  4. remove from stove and stir in the vanilla extract
  5. allow it to cool for one hour than refrigerate overnight
  6. process chilled mixture in your ice cream maker according to manufacture's instructions

Recipe yields 1.5 quarts. Store in an airtight container in the freezer.

gear-for-recipe

Did you like this recipe? Sign up below to receive more FREE recipes, my newsletter articles, tips, & to be notified of special giveaways and promotions!

100% Privacy. Your information is secure and will never be shared, rented or sold.

© Living Healthy With Chocolate - All recipes and images are the original creation and sole property of Adriana Harlan, Living Healthy With Chocolate (unless otherwise noted) and may not be used, copied or transmitted without author consent. If you would like to republish any of my recipes or photos, I would be truly honored. Please contact me.

Posted in: Desserts, ice cream / frozen treats
Tags: , , , , , ,

Love to hear your comments on this!

1 comment

  1. Ice Cream Man August 17, 2014 at 4:24 pm Reply

    Thank you for this recipe. We followed the instructions from beginning to end. It’s definitely a healthy alternative.

    To me, it seems like it needs more sweetness and more lychee flavor, but perhaps I’m too used to the more unhealthy ice creams sold in the stores.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

Optionally add an image with your comment (JPEG only)

Do you want 4 exclusive recipes that are only found in my cookbook?

Get 4 exclusive recipes found only in my cookbook and new delicious paleo recipes delivered to your inbox weekly.

Enter your name and email below.

100% Privacy. Your information is secure and will never be shared, rented or sold.