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 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