Dragon Fruit Ice Cream

  • Servings : 2
  • Prep Time : 0m
  • Cook Time : 2m
  • Ready In : 0m
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Cut your dragon fruit in half, use a spoon and remove all the fruit
Combine your coconut milk, egg yolks, vanilla, and sea salt in a sauce pan over medium heat
Bring to a mild boil constantly whisking
Remove from heat and let cool
Place your dragon fruit in a food processor and process down
Add your dragon fruit to your cooled coconut milk mixture
Once mixed, place in your refrigerator to cool, for at least 2 hours but you can leave it over night
Remove from the fridge and immediately use in your ice cream maker after you mix it slightly to ensure nothing settled
Enjoy once it is done. This ice cream will not turn into a brick like most coconut milk ice cream
Live on the edge a little and serve in the shell of the fruit


  • 1 Dragon Fruit
  • 1 Can full fat coconut milk (16 oz)
  • 3 Eggs Yolks
  • 1 Tsp Organic Vanilla
  • Pinch of Sea Salt


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Recipe Comments

Comments (6)

  1. posted by Vicki on October 13, 2011

    What if a person doesn’t have an ice cream maker? What could a person use instead of one?

  2. posted by Mary in LA on June 14, 2012

    Hi, Vicki! I don’t know if you’ll see this posting, more than six months later, but there are several ways to make ice cream without an ice cream maker. I’ve done it by pouring the mixture into a metal lasagna pan (a big metal mixing bowl would work, too, but I didn’t have room for one in my freezer!) and stirring it with a whisk every 30 minutes until it had the right consistency (took a couple of hours). I’ve used the same method with a cooler full of ice and rock salt.

    A Google search turns up plenty of ideas. Here’s one I liked and plan to try: Freeze the mixture in ice cube trays, let ‘em get good and frozen, then grind up the cubes in a food processor, as described in this article:

    Hope this helps — happy ice cream making! :-)

  3. posted by Mary in LA on June 14, 2012

    Oops! I omitted a critical step: The lasagna pan (mixing bowl, etc.) goes into the freezer, obviously. :-)

    I made sure to use a metal pan, because I figured that metal would make a better conductor than glass or plastic, allowing the ice cream mixture to chill faster. (Also, with glass you have the risk of thermal shock. Glass bits do not make a good “mix-in”.) :-)

    I set a timer for every 30 minutes to take the pan out of the freezer or cooler full of salted ice, stir the ice cream mixture, and put it back in.

  4. posted by christie on July 14, 2012

    Why is it that paleo icecream goes rock hard? Keen to try your recipe so we can enjoy our ice cream treat over more then just one might!

  5. posted by brentrice1 on March 26, 2013

    Christie, try adding vodka or rum to keep paleo ice cream soft.

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