This dragon fruit ice cream is made with pitaya, also known as dragon fruit, and is creamy and delicious, plus high in iron, magnesium and fiber.
Dragon fruit ice cream taste fresh and creamy and has a citrus flavor thanks to lemon juice. Dragon fruit, also called pitaya, is a tropical fruit that comes in a dinosaur-egg-like pink shell with odd little horns, and can be white or pink inside. The fruit has the flavor of kiwi, and is wonderful in dragon fruit smoothies, and dragon fruit popsicles, and even dragon fruit water.
Why You'll Love This
An interesting way to experience dragon fruit. Dragon fruit, when blended with milk and mango, makes a fantastic ice cream texture. And dragon fruit is considered a super food with tons of nutrition.
Dragon fruit is healthy. It is high in magnesium which helps with sleep, and in vitamin C, B1, B2 and B3, and minerals calcium, iron, magnesium and phosphorus. Dragon fruit, or pitaya, are also a good source of fiber, protein and omega essential fatty acids. Read more about the health benefits of pitaya here.
Frozen milk cubes - Just freeze milk in ice cube trays, a creamy one is best such as canned coconut milk or cashew or almond milk. You can also use frozen bananas instead.
Mango chunks - Freeze this fruit beforehand, or again use bananas instead.
Pink dragon fruit - You'll find it in the freezer section of most high-end grocery stories. You can buy a fresh dragon fruit, but it mostly like is white inside.
Extra add ins - I added vanilla extract to reduce the icy texture, and lemon juice to boost the vitamin C and add a fresh citrus flavor.
How to Make
Step 1: Pour milk into ice cube trays and freeze overnight. Freeze mango chunks overnight.
Step 2: I used a frozen pink pitaya packet but if you use fresh pitaya, chop the correct amount and freeze overnight.
Step 3: Line a loaf pan with parchment paper.
Step 4: To make the ice cream, first let the milk ice cubes thaw for 10 minutes before blending. You want them to be easy to blend.
Step 5: Then, blend all ingredients, pour into ice cube trays and freeze for 1 hour.
Step 6: Add the cubes to a blender, allow to thaw 10 minutes and blend again.
Step 7: Line the loaf pan with new parchment paper, pour in mixture and freeze again, at least 4 hours or until it reaches a texture you want.
Step 8: If you let it freeze overnight, let the mixture thaw 20 minutes or more until it is scoopable.
Variations & Substitutions
Use banana instead of mango for a sweet creamy support.
You can freeze any milk, but the higher the fat, the creamier your ice cream will be.
You can add lime juice instead of lemon juice for that tart bright additional flavor.
How Does Dragon fruit or Pitaya Taste?
Pitaya, either the pink or the white, basically looks and tastes like kiwi, only a bit more watery.
How to Find Dragon Fruit or Pitaya?
I find pink pitaya in frozen packets found in the frozen fruit area of Whole Foods. If you can't find frozen fresh pitaya, then use freeze-dried powder found online.
Add mangos, frozen milk cubes, and energizing baobab, and you have a super healthy frosty treat. Blend, freeze, blend again and serve. If you prefer, you can use 1 cup of chopped frozen bananas instead of the milk cubes - it will be more of a soft serve.
More Dragon Fruit Recipes
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Dragon Fruit Ice Cream
- ice cube trays
- loaf trays, parchment paper
- Pour milk into ice cube trays and freeze overnight.
- Freeze mango chunks overnight.
- I used a frozen pitaya packet but if you use fresh pitaya, chop the correct amount and freeze overnight.
Make Pitaya Ice Cream
- Let the milk ice cubes thaw for 10 minutes before blending. You want them to be easy to blend. Then, blend all ingredients, pour into ice cube trays and freeze for 1 hour.8 frozen milk cubes, 1 cup mango, frozen, 1 cup fresh (pink inside, not white) pitaya meat, 1 tablespoon lemon juice
- Blend the cubes. Line the loaf pan with parchment paper, pour in mixture and freeze again, at least 4 hours or until it reaches a texture you want.
- If you have let is freeze overnight, let the mixture thaw 10 minutes or more until it is scoopable.