Coconut and Lychee Dairy Free Ice-cream
 
 
Hazel & Cacao:
Recipe type: Dessert
Ingredients
  • 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)
Method
  1. Begin by peeling and deseeding your lychees, or drain your tinned lychees.
  2. Place the transparent lychee flesh into a blender.
  3. Add all remaining ingredients to your blender and blend until smooth. About 1 -2 minutes.
  4. Transfer to container (I used a loaf tin) and set in the freezer for about 4 hours.
  5. Allow to defrost for 2-5 minutes before serving.
Recipe by Talida Voinea at https://talidavoinea.au/coconut-and-lychee-dairy-free-ice-cream/