Indulge in this luscious, tropical ice cream that combines the exotic sweetness of dragonfruit with the juicy freshness of strawberries! Its stunning natural pink hue and creamy texture make it a show-stopping dessert that’s as delightful to look at as it is to eat.
Ingredients:
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1 cup fresh or frozen dragonfruit (pitaya), diced
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1 cup fresh or frozen strawberries, hulled
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2 cups heavy whipping cream
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1 cup whole milk (or coconut milk for dairy-free)
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¾ cup granulated sugar
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1 tsp vanilla extract
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1 tbsp lemon juice (to brighten the flavors)
Instructions:
1️⃣ Blend the Fruits:
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In a blender, puree the dragonfruit and strawberries until smooth.
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Add the lemon juice and pulse to combine.
2️⃣ Make the Ice Cream Base:
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In a large bowl, whisk together the heavy cream, milk, sugar, and vanilla until the sugar dissolves completely.
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Stir in the blended fruit puree until fully incorporated.
3️⃣ Churn or Freeze:
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With an Ice Cream Maker: Pour the mixture into the machine and churn according to instructions (about 20-25 minutes).
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Without an Ice Cream Maker: Transfer to a freezer-safe container and freeze, stirring every 30 minutes for the first 2 hours to prevent ice crystals.
4️⃣ Set & Firm Up:
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Transfer to a loaf pan or airtight container, cover, and freeze for at least 4 hours or until firm.
5️⃣ Serve & Enjoy!
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Scoop into bowls and garnish with fresh berries, coconut flakes, or a honey drizzle.
Perfect for sunny days or whenever you crave a fruity, creamy escape!