Rambutan Ice-Cream
An easy 5 ingredient dairy free rambutan ice cream recipe that is so deliciously sweet and creamy! No ice-cream maker is needed!
Servings 2 people
Calories 638kcal
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.
Nutrition
Calories: 638kcal | Carbohydrates: 84g | Protein: 12g | Fat: 32g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Sodium: 27mg | Potassium: 446mg | Fiber: 16g | Sugar: 55g | Vitamin A: 34IU | Vitamin C: 21mg | Calcium: 40mg | Iron: 4mg