A taste of south america in every scoop
If you've never had lucuma before, you're in for a treat. This Peruvian fruit has a unique caramel-like sweetness that tastes a little nutty, almost like maple with a soft butterscotch note. Honestly, once you try it in ice cream, you'll understand why it's often called the "Gold of the Incas."
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This lucuma ice cream recipe is creamy, smooth, and easy to make at home. Whether you churn it in an ice cream maker or use the freezer method, you'll end up with a scoopable dessert that feels special but comes together with simple steps.
If you love trying unique ice creams, you might also enjoy my homemade mango sorbet recipe - another fruit-based frozen treat that's bright, refreshing, and perfect for warm days.
Ingredients you'll need
Here's everything you'll need to make lucuma ice cream from scratch:
- ¾ cup evaporated milk
- ½ cup sugar
- 4 egg yolks
- 1 teaspoon vanilla extract
- ½ cup frozen lucuma puree, defrosted
- 1 cup heavy cream
That's it! Just a handful of pantry staples plus lucuma puree, which you can usually find online or in Latin grocery stores.
Step-by-step guide to making lucuma ice cream
This recipe is simple and straightforward. Let's walk through it step by step.
Prepare the milk mixture
In a small saucepan, gently heat the evaporated milk. Don't let it boil-you just want it warm.
Whip the eggs and sugar
While the milk is heating, beat the sugar and egg yolks together in a bowl until they look very light and fluffy. This is what helps the ice cream turn out creamy instead of icy.
Combine the mixtures
Now, slowly add the warm milk to the egg yolk mixture. Pour in just a little at a time, whisking constantly so the eggs don't scramble. Keep going until all the milk is incorporated.
Add flavor and creaminess
Mix in the vanilla extract, the defrosted lucuma puree, and the heavy cream. Stir until everything is smooth and combined.
Chill the mixture
Cover the bowl and place it in the refrigerator until it's nice and cold. This helps the ice cream set properly later.
Churn or freeze
- If you have an ice cream maker, churn the mixture according to the manufacturer's directions.
- If not, simply pour it into a freezer-safe dish and freeze for 4 hours. Stir it once every hour to keep the texture smooth.
Tips for making it creamy and smooth
- Use full-fat cream-this makes a big difference in texture.
- Chill the base completely before freezing to avoid ice crystals.
- Stirring during the no-churn method is key to keeping it scoopable.
- If you can't find lucuma puree, lucuma powder works too-just adjust the sweetness slightly.
Serving ideas
- Add a drizzle of caramel or honey on top.
- Pair with fresh berries or banana slices for a fruit contrast.
- Serve a scoop over warm brownies or waffles (my kids' favorite combo).
FAQ - lucuma ice cream questions answered
It has a caramel-butterscotch sweetness with a nutty hint. Smooth, rich, and not too overpowering.
Yes! Just freeze it and stir every hour. It won't be quite as airy, but it will still taste amazing.
Check Latin grocery stores or order online. Powder is easier to find, but puree gives the richest flavor.
Lucuma itself has antioxidants, fiber, and vitamins. When combined with wholesome ingredients, it's a better-for-you treat compared to store-bought ice creams loaded with additives.
Enjoy the best lucuma ice cream today
This recipe gives you the creamiest, easiest way to enjoy lucuma at home. It's smooth, slightly nutty, and just sweet enough to feel like a special treat without being too heavy.
I'd love to know if you make it-drop a comment and tell me how it turned out. And if you've got kids like me, prepare for them to ask for seconds.
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📖 Recipe
Best Lucuma Ice Cream Recipe
A taste of South America in every scoop, this lucuma ice cream is rich, creamy, and features the unique caramel-like flavor of lucuma fruit. Easy to make with or without an ice cream maker!
Ingredients
- ¾ cup evaporated milk
- ½ cup sugar
- 4 egg yolks
- 1 teaspoon vanilla extract
- ½ cup frozen lucuma puree, defrosted
- 1 cup heavy cream
Instructions
- In a small saucepan, gently heat the evaporated milk until warm but not boiling.
- While the milk heats, beat the sugar and egg yolks together in a bowl until light and fluffy.
- Slowly whisk the warm milk into the egg yolk mixture, a little at a time, to avoid scrambling.
- Mix in the vanilla extract, defrosted lucuma puree, and heavy cream until smooth and combined.
- Cover and refrigerate the mixture until completely chilled.
- Churn in an ice cream maker according to the manufacturer’s directions, or freeze in a dish, stirring every hour for 4 hours.
Notes
Use full-fat cream for the creamiest texture. Chill the base thoroughly before freezing to prevent ice crystals. Lucuma powder can be used in place of puree with sweetness adjustments. Great topped with caramel, berries, or served over brownies.
Nutrition Information:
Serving Size:
½ cupAmount Per Serving: Calories: 240Total Fat: 15gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 110mgSodium: 35mgCarbohydrates: 22gFiber: 0gSugar: 18gProtein: 4g
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