Dairy Free Jackfruit Ice-Cream
A dairy free jackfruit ice-cream recipe that is made with ripe jackfruit. No ice-cream maker or churn is needed!
Servings 6 people
Calories 147kcal
Equipment
- 1 Blender or food processor
Ingredients
- 250 grams ripe jackfruit seed and hard centre removed
- ½ cup raw cashews soaked overnight or soaked in boiling water for 30 minutes to 1 hour
- ½ cup soy milk refer to blog post for alternatives
- ¼ cup maple syrup refer to blog post for alternatives
- 1 juice of, lime
Instructions
- Prepare the Jackfruit: Start by removing the seeds and tough core from the ripe jackfruit. Discard them and keep the soft flesh.
- Drain the cashews and add to a blender with the jackfruit, soy milk, maple syrup, and lime juice. Blend smooth.
- Freeze the Mixture: Pour the jackfruit mixture into a shallow container or large ice cube trays. Freeze for at least 4 hours.
- When ready to be served, remove from the freezer and blend in a food processor or a blender. It may take a few stop / start and scraping of the jackfruit to achieve a smooth ice-cream consistency. Enjoy immediately!
- Any left overs can be frozen again and re-blended when ready to be enjoyed again.
Video
Nutrition
Calories: 147kcal | Carbohydrates: 24g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 13mg | Potassium: 327mg | Fiber: 1g | Sugar: 17g | Vitamin A: 129IU | Vitamin C: 10mg | Calcium: 60mg | Iron: 1mg