This Dragon Fruit Banana Ice Cream Will Melt in Your Mouth
Try this vegan dragon fruit banana recipe.

If you’re looking for a delicious dessert recipe to remedy a sweet tooth—then treat yourself to this delectable dragon fruit and banana ice cream!

I thought about the post I put up for my Cambodian-inspired stir fry. I remembered all of the dragon fruit I ate during our holiday throughout Asia.

They served it every single breakfast, and it could be found at every fruit stall. Dragon fruit actually has quite a bland taste—although I think the pink variety has a stronger flavor. But I simply can’t get over how beautiful the fruit is! And of course, it’s good for you, too!

We are so lucky that dragon fruit grows in North Queensland this time of year. I decided to walk myself down to the markets—even though it is much, much too hot for the markets at this time of year in Townsville—and buy myself some dragon fruit.

I was then inspired by Blogilates’ banana ice cream YouTube video and turned the dragon fruit into a banana ice cream. I think it’s great because you can eat it as ice cream or as a breakfast bowl topped with extra fruit and granola or whatever else you like!

I made a big batch so I can bring it out for a quick breakfast whenever I feel like. Serve a few heaping scoops inside of a waffles cone dipped in melted dark chocolate dipped,  shredded coconut, and chopped almonds!

This recipe only requires three ingredients and is 100 percent vegan! The recipe is free of refined sugars and, of course, really yummy!

On the prowl for more homemade, vegan ice cream recipes? Try making this peppermint and banana ice cream. The recipe only calls for bananas and mint leaves or peppermint stevia drops.

You can also try your hand at making this banana and strawberry “nice” cream. It’s a healthy alternative to traditional ice cream. The recipe calls for four medium frozen bananas and one and a half cups of frozen strawberries. It also requires half a cup of plant-based milk and two tablespoons of desiccated coconut.

This recipe was republished with permission from Hazel and Cacao.