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4 from 1 vote

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


  • 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
  • 1 1/2 teaspoons vanilla extract


  • 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
  • add the coconut milk, heavy cream, arrowroot powder, honey, egg and salt and whisk until there are no lumps from the arrowroot and everything is combined
  • continue to heat the mixture, stirring constantly until it thickens. The mixture should be thick enough just until it boils
  • remove from stove and stir in the vanilla extract
  • allow it to cool for one hour than refrigerate overnight
  • process chilled mixture in your ice cream maker according to manufacture's instructions