Jackfruit Ice Cream
This creamy Jackfruit Ice Cream is a tropical delight, made with fresh jackfruit, coconut milk, and a touch of sweetness. Perfect for cooling down on a hot day!
Equipment
- Freezer-safe container with a lid
Ingredients
- 2 cups jackfruit fresh or canned, chopped
- 1 cup coconut milk full-fat
- 0.5 cup heavy cream or coconut cream for dairy-free
- 0.5 cup sweetened condensed milk or coconut condensed milk for dairy-free
- 1 tsp vanilla extract
- 2 tbsp sugar adjust to taste
Instructions
- In a blender, combine jackfruit, coconut milk, heavy cream, condensed milk, vanilla extract, and sugar. Blend until smooth and creamy.
- Pour the mixture into a freezer-safe container and cover. Freeze for at least 4 hours, stirring every 30 minutes for the first 2 hours to prevent ice crystals.
- Let the ice cream sit at room temperature for a few minutes before scooping. Serve and enjoy!
Notes
- Optional Equipment: An ice cream maker can improve texture but is not required.
- Customization: Add toasted coconut flakes or chopped nuts for extra crunch.
- Storage: Keep in an airtight container in the freezer for up to 2 weeks.
- Serving Tip: Pair with fresh jackfruit slices for a tropical touch.
Nutrition
Serving: 1100Calories: 220kcalCarbohydrates: 30gProtein: 2gFat: 12gSaturated Fat: 9gMonounsaturated Fat: 1gCholesterol: 10mgSodium: 15mgPotassium: 180mgFiber: 2gSugar: 22gVitamin A: 150IUVitamin C: 8mgCalcium: 50mgIron: 1mg
Tried this recipe?Let us know how it was!