Coconut and Lychee Ice Cream Recipe

In search of a perfect tropical ice cream experience? Look no further than this Coconut and Lychee Ice Cream Recipe!

Lychees are known to provide several healthy minerals, antioxidants, and vitamins that help protect our bodies from influenza, heart disease, cancer, and diabetes. They also protect our skin from the sun’s harmful UV rays. Thus, whenever you can, incorporate this fruit into your diet as much as you can.

If you’re not new to vegan ice cream recipes that use coconut milk, you’re probably aware that it’s quite a battle to defrost them. That dilemma motivated us to come up with this vegan recipe where you can scoop the ice cream with ease and still enjoy a rich and creamy textured and summer-like flavored delight.

Plus, this recipe only takes 5 minutes to prepare and most of that time revolves on just peeling and deseeding lychees. You will need a high-powered blender to craft this delight, though. This best blender for frozen drinks might be handy; but, if you’re in search of one that can double as a food processor, this guide suits you best. So, without further ado, here’s the recipe that you and your family will surely love! Enjoy!

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Coconut and Lychee Ice Cream

A recipe with a great flavor combination of the tropics! It’s also easy to make and super healthy. Lychees have been shown to help in preventing influenza and protect the skin from the sun’s UV rays. Better not miss incorporating these goodies into your diet. Vegan and dairy-free!

Course Dessert

Cuisine American, Asian

Keyword healthy dessert, ice cream, vegan ice cream

Prep Time 5 minutes

Freezing Time 4 hours

Total Time 4 hours 5 minutes

Servings 8 servings

Calories 256kcal

Equipment

• blender (see our review – best smoothie makers)

Ingredients

• 12 to 15 fresh lychees
• ¾ cup cashew butter
• 1 ¼ cups coconut milk
• ¼ cup maple syrup
• 1 teaspoon vanilla extract
• 1 tablespoon fresh lemon or lime juice
• 1 tablespoon cashews chopped

Instructions

• Peel and deseed lychees.
• Place the flesh into a high-powered blender and add in all the remaining ingredients. Blend for about 1 to 2 minutes or until the mixture is smooth and homogenous.
• Pour and spread evenly into a loaf tin or other freezer-safe container, top with chopped cashews, cover with a lid or cling wrap, and freeze for at least 4 hours, mixing every 30 minutes using a spatula or spoon.
• Thaw for 2 to 5 minutes before serving. Enjoy!

Notes

• If you don’t have access to fresh lychees, you may use the canned ones. However, make sure to drain the lychees well and reduce the amount of maple syrup down to 2 tablespoons (or perhaps, don’t use one at all) since canned lychees are already sweetened.

Nutrition

Calories: 256kcal | Carbohydrates: 17g | Protein: 5g | Fat: 20g | Saturated Fat: 9g | Sodium: 9mg | Potassium: 269mg | Fiber: 1g | Sugar: 8g | Vitamin A: 1IU | Vitamin C: 12mg | Calcium: 29mg | Iron: 3mg

Love this recipe? Share your experience in the comments section below.