Coconut and Lychee Dairy Free Ice-cream
Hazel & Cacao: Hazel & Cacao
Recipe type: Dessert
- ½ cup cashew butter
- 1 ¼ cups coconut milk
- ¼ cup coconut oil
- ¼ cup maple syrup (reduce to 2 TBSP if using canned lychees)
- 1 tsp vanilla extract
- 1 TBSP lemon or lime juice
- 12- 15 fresh lychees (or canned if you prefer)
- Begin by peeling and deseeding your lychees, or drain your tinned lychees.
- Place the transparent lychee flesh into a blender.
- Add all remaining ingredients to your blender and blend until smooth. About 1 -2 minutes.
- Transfer to container (I used a loaf tin) and set in the freezer for about 4 hours.
- Allow to defrost for 2-5 minutes before serving.
Recipe by Talida Voinea at https://talidavoinea.au/coconut-and-lychee-dairy-free-ice-cream/
3.5.3208