Homemade Dragonfruit Ice Cream
This creamy homemade dragonfruit ice cream combines the refreshing flavor of fresh dragonfruit with a rich, smooth ice-cream base. It is especially beautiful when made with red- or magenta-fleshed dragonfruit.
Prep Time: 20 minutes
Chill Time: 4 hours
Churn/Freeze Time: 4–6 hours
Yield: About 1 quart
Ingredients
2 cups peeled, chopped ripe dragonfruit
1 tablespoon fresh lime juice
¾ cup granulated sugar, divided
2 cups heavy whipping cream
1 cup whole milk
1 teaspoon vanilla extract
¼ teaspoon salt
Instructions
Place the chopped dragonfruit, lime juice and ¼ cup of the sugar in a blender.
Blend until completely smooth.
Pour the dragonfruit purée through a fine-mesh strainer if you prefer a smoother ice cream. This step is optional because the tiny dragonfruit seeds are edible.
Transfer the purée to a bowl and refrigerate.
In a separate saucepan, combine the remaining ½ cup sugar, heavy cream, whole milk and salt.
Heat over medium-low heat, stirring frequently, until the sugar has completely dissolved and the mixture is hot but not boiling.
Remove from the heat and stir in the vanilla extract.
Allow the cream mixture to cool to room temperature.
Combine the cooled cream mixture with the chilled dragonfruit purée.
Cover and refrigerate for at least 4 hours, preferably overnight.
Pour the chilled mixture into an ice-cream maker and churn according to the manufacturer’s instructions, usually 20–30 minutes.
Transfer the churned ice cream to a freezer-safe container.
Press a piece of parchment paper directly against the surface to reduce ice crystals.
Freeze for 4–6 hours, or until firm.
Allow the ice cream to sit at room temperature for 5–10 minutes before scooping.
Serving Suggestion
Top with diced fresh dragonfruit, toasted coconut or a few fresh mint leaves.