Lychee Chocolate Chip Ice Cream

Lychee Chocolate Chip Ice Cream


  • 15 lychee nuts, peeled and pitted
  • 1/4 cup raw honey
  • 13.5 ounce can coconut milk
  • 1 teaspoon vanilla or 1 vanilla bean, split lengthwise and seeds scraped
  • 2 egg yolks
  • 2 ounces of dark chocolate, chopped


  1. Place lychee pulp in a small food processor and blend until it is almost smooth.
  2. In a small saucepan, heat lychee pulp, honey, coconut milk, vanilla, and egg yolks on medium-low heat.  Whisk until well-blended. Remove from heat and set aside.
  3. Refrigerate until completely cooled.
  4. Follow the directions on your ice cream mixer as each one may be a little different. Once your main mixture has blended for about 15 minutes, add the chocolate chunks. Transfer to a freezing container/lidded bowl. Freeze. After 30-45 minutes, stir mixture again. I think the best stage of “paleo ice cream” is after the first 1-3 hours of freezing.
  5. Enjoy!

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