Homemade Dragonfruit Strawberry Ice Cream is a vibrant, tropical frozen dessert that combines the sweet, juicy flavors of dragonfruit and strawberries with a rich and creamy ice cream base. Naturally colored with fruit, this treat is not only visually stunning but also delightfully refreshing.
Why You’ll Love This Recipe
This ice cream is as flavorful as it is eye-catching. With no artificial coloring needed, the dragonfruit provides a naturally vivid pink hue, while strawberries contribute a familiar fruity sweetness. Whether you use an ice cream maker or a no-churn method, this recipe is easy to follow and adaptable for both dairy and non-dairy diets. It’s a perfect summer indulgence or a colorful addition to any dessert table.
Ingredients
-
1 cup fresh or frozen dragonfruit (pitaya), diced
-
1 cup fresh or frozen strawberries, hulled
-
2 cups heavy whipping cream
-
1 cup whole milk (or coconut milk for a dairy-free option)
-
¾ cup granulated sugar
-
1 teaspoon vanilla extract
-
1 tablespoon lemon juice (enhances the fruit flavor)
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Directions
-
Blend the Fruits:
In a blender, puree the dragonfruit and strawberries until smooth. Add the lemon juice and pulse a few times to blend thoroughly. -
Prepare the Ice Cream Base:
In a large bowl, whisk together the heavy cream, whole milk, granulated sugar, and vanilla extract until the sugar is fully dissolved. -
Combine with Fruit:
Stir the fruit puree into the cream mixture, mixing until evenly combined and uniformly pink. -
Churn or Freeze the Ice Cream:
-
With an Ice Cream Maker: Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually 20–25 minutes.
-
Without an Ice Cream Maker: Pour the mixture into a freezer-safe container and freeze, stirring every 30 minutes for the first 2 hours to break up ice crystals and maintain a creamy texture.
-
-
Freeze Until Firm:
Transfer the churned ice cream to a loaf pan or airtight container. Cover and freeze for at least 4 hours, or until fully set. -
Serve and Enjoy:
Scoop into bowls or cones and serve as is, or top with fresh fruit, shredded coconut, or a drizzle of honey.
Servings and Timing
Servings: 6
Preparation Time: 10 minutes
Churn Time: 25 minutes (if using a machine)
Freeze Time: 4 hours
Total Time: Approximately 4 hours 35 minutes
Variations
-
Dairy-Free Option: Replace both the heavy cream and milk with full-fat coconut milk or a mix of coconut cream and almond milk.
-
Tropical Add-ins: Add 1/4 cup of toasted coconut flakes or chopped white chocolate chips before freezing.
-
Berry Blend: Mix in blueberries or raspberries for a more complex fruit flavor.
-
Citrus Zest: Add a bit of lime or orange zest to enhance the tropical profile.
Storage/Reheating
Store the ice cream in an airtight container in the freezer for up to 2 weeks. To serve, let it sit at room temperature for 5–10 minutes to soften slightly for easier scooping. Avoid repeated thawing and refreezing to maintain texture.
FAQs
Can I use frozen fruit for this recipe?
Yes, frozen dragonfruit and strawberries work perfectly. Just thaw them slightly before blending to make pureeing easier.
Do I need an ice cream maker to make this recipe?
No. While an ice cream maker yields a creamier result, you can still achieve great texture by using the no-churn method with regular stirring.
How do I keep the ice cream from becoming too hard?
Allowing the base to chill well before freezing and incorporating a good amount of fat (from cream or coconut milk) helps prevent icy texture. Stirring during the freezing process also helps.
Can I reduce the sugar?
Yes, but sugar not only sweetens the ice cream but also affects texture. You can reduce it slightly or try a natural sweetener like honey or maple syrup, but expect some change in consistency.
What type of dragonfruit is best?
Red or pink-fleshed dragonfruit will provide the vibrant color, while white-fleshed varieties will produce a paler ice cream with similar flavor.
Can I add food coloring to enhance the pink?
It’s usually not necessary, especially if using red-fleshed dragonfruit. However, you can add a drop of natural pink food coloring if desired for a more vivid hue.
Is this recipe suitable for vegans?
Yes, simply replace dairy with coconut milk or other plant-based alternatives and ensure your sugar is vegan-certified.
What should I serve with this ice cream?
It pairs well with tropical fruit salad, waffle cones, or even a light citrus shortbread cookie.
Can I add alcohol to this recipe?
A small splash of vodka or fruit liqueur can enhance flavor and help keep the ice cream scoopable—but don’t overdo it, as too much can prevent proper freezing.
How long does this ice cream last?
Homemade ice cream is best enjoyed within 1 to 2 weeks for optimal texture and flavor.
Conclusion
Homemade Dragonfruit Strawberry Ice Cream is a beautiful, flavorful dessert that’s sure to impress. With its stunning color and refreshing tropical taste, it’s a standout addition to your summer treats or special occasion desserts. Whether you’re making it with an ice cream maker or by hand, the result is a creamy delight that’s just as fun to eat as it is to make.
Print
Homemade Dragonfruit Strawberry Ice Cream
- Total Time: 35 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
Dive into a refreshing scoop of homemade dragonfruit strawberry ice cream, bursting with tropical fruit flavors and a naturally vibrant pink hue. This creamy dessert is both eye-catching and delicious – a fruity, dreamy treat perfect for summer or anytime you want something exotic and sweet!
Ingredients
-
1 cup fresh or frozen dragonfruit (pitaya), diced
-
1 cup fresh or frozen strawberries, hulled
-
2 cups heavy whipping cream
-
1 cup whole milk (or coconut milk for dairy-free option)
-
3/4 cup granulated sugar
-
1 teaspoon vanilla extract
-
1 tablespoon lemon juice (enhances fruit flavor)
Optional Mix-ins:
-
Toasted coconut flakes
-
White chocolate chips
Instructions
-
Blend the Fruits:
-
In a blender, puree the dragonfruit and strawberries until smooth.
-
Add lemon juice and pulse to blend evenly.
-
-
Prepare the Ice Cream Base:
-
In a large bowl, whisk together heavy cream, milk, sugar, and vanilla until sugar dissolves.
-
Stir in the fruit puree until the mixture is well combined.
-
-
Churn or Freeze the Ice Cream:
-
With Ice Cream Maker: Pour into machine and churn per manufacturer’s directions (about 20–25 minutes).
-
Without Ice Cream Maker: Pour into a freezer-safe container and stir every 30 minutes for 2 hours.
-
-
Freeze Until Firm:
-
Transfer to a loaf pan or container, cover, and freeze for at least 4 hours until firm.
-
-
Serve and Enjoy:
-
Scoop and top with fresh fruit, coconut flakes, or a drizzle of honey!
-
Notes
-
Use ripe, vibrant dragonfruit for best color and flavor.
-
Coconut milk adds a tropical twist and makes it dairy-free.
-
Add-ins like toasted coconut or white chocolate make it extra special.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Churned or No-Churn
