Rambutan is a delicious tropical fruit that is common in South East Asia and is the perfect sweet fruit for this unique dairy-free ice cream recipe! Not only does this rambutan ice cream taste amazing but it also doesn't require an ice cream maker!
You honestly won't believe how easy it is the make dairy free frozen treats like this rambutan ice-cream. Some of my other favourite frozen creamy vegan treats include: lychee ice-cream, 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
This rambutan ice-cream is seriously soooo tasy!! The rambutan fruit is the perfect fruit for this frozen treat because it is naturally sweet already. It is also in abundance during harvest season, which makes this recipe perfect for anyone with a surplus of rambutans! I'm lucky enough to live in Malaysia and therefore I regularly buy this fruit. Some of my other favourite recipes with rambutan include these unique spicy rambutan ice-blocks or this rambutan jam.
Ingredients for Dairy-Free Lychee Ice Cream
To create a decadent and creamy dairy-free rambutan ice cream, you will need the following ingredients:
Rambutan
1 ½ cups of rambutans or approximately 20 rambutans. You can use fresh or canned rambutans. I use fresh rambutans because they are readily available at my local Sunday markets.
Cashews
½ cup of raw cashews. Using raw cashews helps to create a creamy texture without using heavy cream or dairy. This is what will give this rambutan ice-cream a delicious creaminess. Just make sure to soak the cashews in boiling water for at least 10 minutes or overnight before using.
Lime Juice
The juice extracted from 2 fresh limes. The lime juice adds tartness to the ice-cream. It's a wonderful flavour combination with the super sweet rambutan's.
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. I personally believe that the recipe requires at least a little bit of maple syrup or other sweetener of choice because rambutans although sweet, are not quite as sweet as their cousin lychee's.
Coconut Cream
100ml of coconut cream. Just a dash of coconut cream will make this recipe super creamy without the need for dairy.
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 rambutan's are ripe and sweet for the best flavor in the ice cream
- 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
- 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 Rambutan 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
Now Lets Make Ice-Cream!!
Discover your new favourite Rambutan 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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Rambutan Ice-Cream
Ingredients
- 20 rambutans
- ½ cup raw cashews soaked
- 100 ml coconut cream
- ¼ maple syrup
- 2 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.
- Peel the rambutan skin and cut away the flesh with a knife. Peeling the rambutan flesh away from the seed only works with a knife because the inner shell of the seed can get stuck when peeled.
- In a blender, combine the soaked cashews, rambutans, 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.
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