No-churn ice cream means you can make your own ice cream without an ice cream maker. When I had an abundance of dragonfruit, I needed new ideas of how to use it.
You need to leave the can of coconut milk or cream in the fridge overnight, so that it can be whipped into an ice-cream consistency.
Making your own ice cream also means you can control the ingredients that are in this frozen treat, which means you can add as much agave syrup as you like to suit your tastes.
You can make this with any berries you have to hand, adapt to what you want to use up.
1 pink-flesh dragonfruit
1 cup frozen raspberries
2x 330ml coconut milk or cream (cans left in the fridge overnight)
2 tbsp agave syrup
- In a saucepan, add the dragonfruit and raspberries, and cook over a low heat. Gently mash with a potato masher, as the fruit breaks up and thickens. After about 10 minutes, remove the fruit from the heat and set aside.
- Carefully remove the cans of coconut milk/cream from the fridge. DO NOT SHAKE THEM. Open the cans, and carefully scoop out the thickened cream. Add the thickened coconut cream into the bowl of a stand mixer. When you reach the liquid/coconut water, stop scooping. Keep the coconut water for another recipe, do not add it to the coconut cream.
- In a standing mixer, or with an electric whisk, beat the coconut cream until soft peaks form. Gently stir through the fruit mixture until fully blended with the coconut cream.
- Pour into a glass loaf dish, cover and set in the freezer. Every 20 minutes, whisk the mixture so as to prevent ice crystals from forming. Do this for 3 – 4 hours, until it’s thick enough to scoop.
- Scoop with an ice cream and enjoy.