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Homemade Dragonfruit Strawberry Ice Cream

Homemade Dragonfruit Strawberry Ice Cream

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Absolutely! Here’s a fresh and vibrant article for Homemade Dragonfruit Strawberry Ice Cream — perfect for a summer treat blog, dessert lovers, or anyone craving something fruity and refreshing:

🍨 Homemade Dragonfruit Strawberry Ice Cream

Tropical, Tangy, and Totally Irresistible

If you’re looking for a dessert that’s as beautiful as it is delicious, look no further than this Homemade Dragonfruit Strawberry Ice Cream. With its bold pink hue, natural sweetness, and refreshing tropical flavor, this no-fuss treat is sure to become your go-to summer indulgence. Plus, it’s made with real fruit — no artificial coloring needed!

This recipe is easy to make with or without an ice cream maker, and it uses minimal ingredients. The combination of dragonfruit (pitaya) and strawberries gives the ice cream a perfectly balanced blend of tangy, sweet, and creamy. It’s not just dessert — it’s a tropical escape in every spoonful.

🍓🐉 Why Dragonfruit and Strawberry?

  • Dragonfruit adds a stunning magenta color, a subtle sweetness, and is packed with antioxidants, fiber, and vitamin C.
  • Strawberries bring brightness, tang, and a familiar fruity note that complements dragonfruit beautifully.
  • Together, they create a creamy, refreshing ice cream that’s visually stunning and incredibly flavorful.

🛒 Ingredients:

  • 1 cup fresh or frozen dragonfruit (red variety for best color)
  • 1 cup fresh or frozen strawberries
  • 1 cup heavy cream
  • 1 cup whole milk
  • ½ cup sugar (adjust to taste)
  • 1 tsp vanilla extract
  • Juice of ½ lime (optional, for added brightness)

👩‍🍳 How to Make It:

✨ With an Ice Cream Maker:

  1. Blend the fruit: In a blender, combine dragonfruit, strawberries, sugar, and lime juice. Blend until smooth.
  2. Mix the base: In a separate bowl, whisk together the heavy cream, milk, and vanilla extract. Stir in the fruit puree.
  3. Chill: Refrigerate the mixture for at least 2 hours or until fully cold.
  4. Churn: Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions (usually 20–25 minutes).
  5. Freeze: Transfer to a lidded container and freeze for 2–4 hours, or until firm enough to scoop.