Lychee Chocolate Chip Ice Cream

• Serves: 4
• Time: 15 minutes + freezing time
• Difficulty: Easy

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Ingredients

• • 15 lychee nuts, peeled and pitted
• • 1/4 cup raw honey
• • 13.5 ounce can coconut milk
• • 1 teaspoon vanilla or 1 vanilla bean, split lengthwise and seeds scraped
• • 2 egg yolks
• • 2 ounces of dark chocolate, chopped

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Directions

1. Place lychee pulp in a small food processor and blend until it is almost smooth.
2. In a small saucepan, heat lychee pulp, honey, coconut milk, vanilla, and egg yolks on medium-low heat.  Whisk until well-blended. Remove from heat and set aside.
3. Refrigerate until completely cooled.
4. Follow the directions on your ice cream mixer as each one may be a little different. Once your main mixture has blended for about 15 minutes, add the chocolate chunks. Transfer to a freezing container/lidded bowl. Freeze. After 30-45 minutes, stir mixture again. I think the best stage of “paleo ice cream” is after the first 1-3 hours of freezing.
5. Enjoy!

Ingredients

• 15 lychee nuts, peeled and pitted
• 1/4 cup raw honey
• 13.5 ounce can coconut milk
• 1 teaspoon vanilla or 1 vanilla bean, split lengthwise and seeds scraped
• 2 egg yolks
• 2 ounces of dark chocolate, chopped

Directions

1. Place lychee pulp in a small food processor and blend until it is almost smooth.
2. In a small saucepan, heat lychee pulp, honey, coconut milk, vanilla, and egg yolks on medium-low heat.  Whisk until well-blended. Remove from heat and set aside.
3. Refrigerate until completely cooled.
4. Follow the directions on your ice cream mixer as each one may be a little different. Once your main mixture has blended for about 15 minutes, add the chocolate chunks. Transfer to a freezing container/lidded bowl. Freeze. After 30-45 minutes, stir mixture again. I think the best stage of “paleo ice cream” is after the first 1-3 hours of freezing.
5. Enjoy!

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Print Recipe Card