This lychee ice cream is light, creamy, refreshing, and full of lychee flavor. Made with real lychee fruit, not canned! Dairy-free with no refined sugar.
In a medium saucepan, heat the lychee for a couple of minutes over medium heat, and mash it gently with a potato masher or fork to break up the fruit.
Add the coconut milk, heavy cream, arrowroot, 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 before it boils.
Remove from stove and stir in the vanilla extract.
Allow it to cool for one hour than refrigerate overnight (optional).
Process chilled mixture in your ice cream maker according to manufacture's instructions.
Notes
If you refrigerate overnight, the lychee flavor will seep into the mixture and become more flavorful. You can skip this and just put the mixture in your ice cream maker after it cools for about an hour.Recipe yields 1.5 quarts.Store in an airtight container in the freezer.