Jackfruit Ice Cream

Posted on by nomnomprincess

I was really excited to try out a new keto ice cream and waffle store in Singapore. There aren’t many keto ice creams available unlike in places like the US, and for some reason the range of keto ice creams has dropped in major supermarkets. So it was such a delight to discover this shop that had flavors like bangkit gula melaka ice cream. It inspired me to go back to make more ice cream – firstly my death by chocolate ice cream that wiped up by sugar free chocolate stash. Then I happened to go by my favorite fruit shop and discovered some glossy looking jackfruit.

Jackfruit is a tropical fruit that can be eaten fresh or cooked. There are jackfruit desserts in local stalls such as jackfruit sago dessert. Even the seeds of the jackfruit can be boiled and eaten – they taste like a meaty potato or chestnut cross. Jackfruit are of course not low carb or keto and so I tried to limit the use of the fruit to a minimum just to give the distinctive flavour to the ice cream. Apparently jackfruit has a lower glycemic index and more protein content. It’s supposed to be 23 g carbohydrate in 100g of fruit and I suppose when spread out in the ice cream is not as bad.

I wanted a very local southeast Asian flavor profile for this ice cream. Coconut milk is the milk base and I also made a kind of caramel to mimic the gula melaka taste. I kind of think it tastes a bit like chendol with jackfruit tones. It is a wonderful melange that nods to the sweet traditions of local culinary traditions.

Jackfruit Ice Cream

  • Servings: 1 tub
  • Difficulty: easy
  • Print

Ingredients

  • 1 cup of diced jackfruit
  • 1/2 cup of allulose
  • 1/4 cup erythritol
  • 1 tbsp yacon syrup (optional)
  • 500 ml of coconut milk
  • 250 ml of heavy cream
  • 1 tsp vodka
  • 1/4 tsp coarse sea salt

Directions

  1. Strip the jackfruit meat and cut into 1 cm cubes
  2. Over medium heat, heat up the sugar substitutes and yacon syrup. Gently stir as the sugar melts. Stir for about 5 – 7 minutes. When the syrup turns to a dark amber, the caramel is done.
  3. Add the jackfruit pieces, coconut milk and 1/4 tsp of salt and stir through. Allow the mixture to simmer for about 10 minutes.
  4. Turn off the flame and take the pot off the stove. Add 1/2 cup of cream to the mixture and stir through, then add the rest of the cream and mix well. Add the vodka if using.
  5. Blend the mixture (I used a stick blender). Pass the mixture through a sieve and discard the jackfruit pulp.
  6. Refrigerate the mixture fully for at least 1/2 hour.
  7. Churn the mixture in an ice cream machine, then freeze. Serve when fully frozen.

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