Kem Thanh Long (Red Dragon Fruit Ice Cream), Sweetened with Monk Fruit
Sweets and drinksIce CreamVietnam15 minutes of work, about 8 hours freezing
This dragon fruit ice cream takes 15 minutes of actual work, and the rest is waiting on the freezer. The tricky part is keeping it smooth, since left alone it freezes into a solid block.
Every 2 hours or so it comes out for a few turns with a fork to break it up, 3 to 4 times in all. For an even finer texture, strain the mixture through a sieve right after blending.
This batch weighs about 450g, at roughly 68 calories per 100g.
Method
Peel 1 red dragon fruit and cut it into small cubes. You can also halve it, score the flesh into squares and push the skin inside out to release it.
Put the dragon fruit in a blender with 18g kOBE Monk Fruit Blend, 10ml rum, 10ml lime juice and 10ml water and blend smooth.
For an especially fine texture, strain the mixture through a sieve after blending.
Pour the mixture into a mold or a clean lidded pot, cover it with cling film and put it in the freezer.
After about 2 hours, take it out and stir it a few turns with a fork to break it up.
Repeat the stirring about 3 to 4 times, and after roughly 8 hours in total the ice cream is ready.
Tips
Rum keeps the ice cream from freezing into a solid block.
Lime juice holds the bright red color.
Stir with a fork a full 3 to 4 times at 2 hour intervals, since every skipped round leaves ice crystals.
Strain the blend through a sieve to remove the black seeds, as leaving them in makes the ice cream gritty.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.