Indulge in the sweet and exotic flavors of lychee with this dairy-free ice cream recipe that doesn't require an ice cream maker!
This lychee ice-cream is one of my favourites because it so deliciously creamy! You honestly won't believe how easy it is the make dairy free frozen treats like this lychee ice-cream. Some of my other favourite frozen creamy vegan treats include: vegan copycat magnums, creamy mango popsicles (a Weis bar copycat, if you're Australian then you will know what I mean!) or this jackfruit ice-cream. I also make a delicious jackfruit sorbet with just 3 ingredients: jackfruit, banana, and lime juice.
Why You'll Love This Recipe
Lychees are truly a delicious and naturally sweet exotic fruit, which makes them perfect for making ice-cream! Not only is this recipe incredibly sweet, creamy and tasty, but it's also so simple to make. You honestly won't believe that it is this easy to make healthy lychee ice-cream with just a food processor or blender!
Ingredients for Dairy-Free Lychee Ice Cream
To create a decadent and creamy dairy-free lychee ice cream, you will need the following ingredients:
Lychees
1 ½ cups of lychees or approximately 20 lychees. You can use fresh or canned lychees. I use fresh lychees because they are readily available at my local Sunday markets.
Cashews & Coconut Cream
½ cup of raw cashews. Using raw cashews helps to create a creamy texture without using heavy cream or dairy. Combined with 100ml of coconut cream, this is what will give this lychee ice-cream a delicious creaminess. Just make sure to soak the cashews in boiling water for at least 10 minutes or overnight.
Lime Juice
The juice extracted from 1 fresh lime. The lime juice adds tartness to the ice-cream. It's a wonderful flavour combination with the super sweet lychees and creamy coconut.
Maple Syrup
I like to add maple syrup to this recipe to make it super sweet! However you can choose to reduce the amount of maple syrup or completely omit it if you are looking for a less sweet version or a no sugar alternative. The lychees alone are honestly sweet enough, especially if you are using canned lychees.
Salt
A pinch of salt elevates the flavour of the lychee ice-cream. Only a very small amount is needed but it really does make a big difference!
Tips for Making the Perfect Dairy-Free Ice Cream Without an Ice Cream Maker
- Ensure that the lychees are ripe and sweet for the best flavor in the ice cream (canned lychees are a safe bet)
- Make sure to soak the cashews in boiling water for at least 10 minutes to soften them and create a smoother texture in the ice cream. Overnight is best for soaking to achieve the best results
- Use full-fat coconut cream for a rich and creamy consistency in the ice cream.
- Adjust the sweetness of the ice cream by adding more or less maple syrup according to your taste preferences.
- For a stronger lime flavor, you can add the zest of the lime along with the juice.
Serving and Storing Dairy-Free Lychee Ice Cream
Once you have frozen the mixture, remove it from the freezer whenever you are ready to serve and enjoy. If there are any left overs, you can let it melt slightly and blend it again until it's liquid and then pour it back into the ice cube trays and freeze again until ready to use again.
When storing in the freezer, make sure to use an airtight container or a lid to prevent freezer burn
Are there any alternatives to coconut cream in dairy-free ice cream?
You can substitute the coconut cream for soy milk or any creamy or thick plant milk. I recommend soy milk because some other plant milk alternatives like almond milk are not creamy (like soy milk or coconut cream). It will still work but the ice-cream will just be less creamy.
Now Lets Cook!!
Discover your new favourite lychee ice-cream recipe with easy vegan ice-cream recipe!! If you liked this recipe, make sure to leave me a comment and review below. I love hearing from you!
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Dairy Free Lychee Ice-Cream
Ingredients
- 20 lychees
- ½ cup cashews raw
- 100 ml coconut cream
- ¼ cup maple syrup
- 1 lime, juice of
- 1 pinch salt
Instructions
- Start by soaking the raw cashews in boiling water for at least 10 minutes to soften them. Alternatively, you can soak the cashews overnight for optimal creaminess.
- Juice the lime and remove any seeds.
- In a blender, combine the soaked cashews, lychees, coconut cream, lime juice, maple syrup, and a pinch of salt. Blend until smooth and creamy, ensuring that all ingredients are well incorporated.
- Pour the mixture into an ice cube tray. Allow the ice cream base to set in the freezer for at least 8 hours or overnight until firm.
- Once the ice cream base is frozen, transfer the frozen cubes into a food processor or high-speed blender. Blend until smooth and creamy, scraping down the sides as needed to achieve a consistent texture.
- Serve the dairy-free lychee ice cream immediately using an ice cream scoop for perfect scoops. Enjoy the luscious and refreshing flavors of homemade lychee ice cream without the need for an ice cream maker!
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