Strawberry Ice Cream with vibrant dragon fruit is creamy, fruity, and naturally colorful. This recipe makes about 1½ quarts (1.4 L), serving 6–8.
Ingredients
- 2 cups fresh strawberries, hulled and chopped
- 1 cup pink dragon fruit (pitaya), peeled and diced
- ¾ cup granulated sugar
- 2 cups heavy cream
- 1 cup whole milk
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- Pinch of salt
Instructions
- In a blender or food processor, combine the strawberries, dragon fruit, sugar, and lemon juice. Blend until smooth.
- Pour the fruit purée into a large bowl and stir in the heavy cream, whole milk, vanilla extract, and salt until well combined.
- Cover and refrigerate the mixture for 2–4 hours, or until thoroughly chilled.
- Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually 20–25 minutes, until it reaches a soft-serve consistency.
- Transfer the ice cream to a freezer-safe container and smooth the top.
- Cover and freeze for 3–4 hours, or until firm enough to scoop.
No Ice Cream Maker Method
- Pour the chilled mixture into a shallow freezer-safe container.
- Freeze for 45 minutes, then stir vigorously with a fork or whisk to break up ice crystals.
- Repeat every 30–45 minutes for 3–4 hours, until the ice cream is creamy and frozen.
Serving Suggestions
Serve with:
- Fresh sliced strawberries
- Extra diced dragon fruit
- Whipped cream
- Toasted coconut flakes
- Crushed pistachios
- Waffle cones or sugar cones
Tips
- Use pink dragon fruit for the brightest natural color.
- For an extra-smooth texture, strain the fruit purée before mixing it with the dairy.
- Let the ice cream sit at room temperature for 5–10 minutes before scooping.
- Store in an airtight container in the freezer for up to 2 weeks for the best flavor and texture.