Growing up in Peru, Lucuma ice cream was a must have every summer. I could care less about trying other flavors, I just wanted lucuma everything! I’m glad I ate it so much as a kid because few years later I’d move to a country where lucuma is almost non-existent.
Few weeks ago, my mom surprised me with my favorite fruit – I felt like it was Christmas all over again!
So obviously the first thing that came to mind was to make ice cream, but a healthy version.
For those who are wondering what in the world is lucuma? – Let me explain.
It’s an exotic fruit that grows in South America, looks like an avocado on the outside but it has a beautiful orange color inside. It’s creamy and has the perfect amount of sweetness.
Finding the actual fruit here in the states has been a challenge for me. Some hispanic food stores sell lucuma pulp, but it’s easier to find it in powder form at almost every health food store. Lucuma powder can also be used in shakes, smoothies and parfaits.
If you’ve never had lucuma before I encourage you to give it a try and if you’re ever in Peru don’t leave without having lucuma ice cream or eating the real fruit! It’s delicious!
Lucuma Ice Cream – Dairy Free
- 1 3/4 cup of full-fat coconut milk (or try my homemade Macadamia Nut Milk recipe)
- 1/2 cup lucuma powder (This is the brand I use)
- 6-8 drops of liquid stevia
- Place ice cream maker bowl in the freezer for at least 4 hours
- In a blender pour all the ingredients and process until it’s well combined
- Assemble the ice cream maker according to the manufacturer instructions. By the way, this is the ice cream maker I used.
- Transfer ice cream to a container with a lid and transfer to the freezer for 1 hour.
- Serve and enjoy. If you don’t eat it all at, just keep in the freezer and thaw for 15 minutes before eating.