This instant no-churn ice cream recipe uses dragon fruit to give a unique taste and bright magenta colour. Fresh young coconut meat makes this dairy-free ice cream also oil-free. No sweetener is added as the dragon fruit and the cashews are enough to naturally sweeten.
Suitable for raw vegan, plant-based, sugar-free and paleo diets. Try before serving and add maple or coconut sugar to sweeten if you prefer.
Dragon Fruit Ice Cream Video
I’ve seen people use them in recipes and assumed it was more for the colour than the taste. Now I know they not only are a great alternative to beetroot for adding natural colour but also have a subtle sweet fruity flavour.
I first had dragon fruit a decade ago in Thailand where it was white, tasteless and full of seeds that got stuck in my teeth.
It wasn’t until earlier in this year I tried a small piece of a magenta fleshed dragon fruit and it was a revelation.
It was used as a garnish and was I surprised at that the fruit was so sweet and tasty. Similar to a very sweet version of a kiwi.
The ice cream wasn’t particularly set so was more of a whip consistency. This is mainly due to the ice box I had in Bali not being particularly powerful.
If the chunks of dragon fruit are frozen solid you will get a nice mr whippy style ice cream similar to my Strawberry Cashew Ice Cream. To get a consistency that you can scoop return to the freezer in a wide dish for an hour or two.
Dragon fruit can also be called pitaya but I much prefer the literal name based on the scaley appearance of the fruit. If you’ve ever owned a cactus that has flowered you won’t be surprised to learn that this central American fruit grows on a cactus.
Despite its prickly appearance, the flesh inside the tough leathery skin is soft and sweet. The seeds are also very soft and do not give the ice cream a grainy texture. Dragon fruit seeds are similar to soaked chia seeds in consistency and contain essential fatty acids.
In the photos the ice-cream is served with fresh dragon fruit flesh sprinkled on top. It also works really well as a smoothie bowl topped with fresh tropical fruit and shredded coconut.
You just need the coconut meat/jelly inside a young coconut. These are often called a jelly nut or green coconut and are what’s left after you drink the coconut water. A mature coconut (the brown hairy type) has thick solid coconut meat that isn’t suitable for this recipe.
Dragon Fruit Cashew Ice Cream
- 1 Dragon fruit
- 1 cup / 150g Cashew nuts
- 1 Young coconut, meat only
- 1 tsp Vanilla
- Peel the dragon fruit, cut into chunks and freeze until solid.
- Scoop out the coconut meat and blend with the cashews and vanilla.
- Add a few drops of coconut water if the mixture is too thick to blend smooth.
- Add the frozen dragon fruit and blend until smooth and serve dragon fruit cashew ice cream immediately.
It looks so melted as was making this in a tropical location with a not very powerful freezer and taking ages to take the photos and video. When you make this it should be solid enough to be turned upside down in the bowl and not fall out.
Amount Per Serving Calories 304Total Fat 24gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 14gCholesterol 0mgSodium 246mgCarbohydrates 19gFiber 4gSugar 6gProtein 7g
2 thoughts on “Dragon Fruit Cashew Ice Cream”
What can be used instead of a green coconut, it’s hard to get here.
Hi there, I only made this as was in Bali at the time. I would just use a bit of blended coconut shreds or homemade coconut butter instead