Lucuma Ice Cream Recipe That Tastes Like Pure Gold
- Total Time: 4 hours
- Yield: 1 quart 1x
- Diet: Vegetarian
Description
A creamy, naturally sweet lucuma ice cream with maple and caramel notes, perfect for exotic dessert lovers.
Ingredients
2 cups heavy cream
1 cup whole milk
4 large egg yolks
3/4 cup brown sugar
1/4 cup lucuma powder
1 tsp vanilla extract
Pinch of sea salt
Instructions
1. In a saucepan, combine cream, milk, and half the sugar. Heat until steaming but not boiling.
2. Whisk egg yolks with remaining sugar until pale and thick.
3. Slowly pour warm milk mixture into yolks while whisking.
4. Return to pot, cook over medium heat until custard thickens (170°F).
5. Remove from heat, whisk in lucuma powder, vanilla, and salt.
6. Chill custard in fridge for at least 4 hours or overnight.
7. Churn in an ice cream maker according to manufacturer instructions.
8. Transfer to container and freeze for 2-4 hours before serving.
Notes
Let the base rest before churning to deepen flavor.
Lucuma powder can be found at health food stores or online.
Pairs well with baked apples, puff pastry, or spiced nuts.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Churned
- Cuisine: Peruvian-American
Nutrition
- Serving Size: 1/2 cup
- Calories: 230
- Sugar: 18g
- Sodium: 35mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 105mg
Table of Contents
The Golden Memory Behind Lucuma Ice Cream
The first time I tasted lucuma ice cream, I was sitting at my grandmother Mabel’s kitchen table, except it wasn’t her spoon in my hand-it was a travel-sized tasting scoop in a tiny ice cream shop in Lima. The flavor was like nothing I’d had back home in North Carolina. It reminded me of browned butter, roasted sweet potato, and maple syrup all melted into one creamy bite. That single spoonful stuck with me like a sticky note on the fridge.
Fast forward a decade, and I’m whipping up lucuma ice cream right in my Asheville kitchen. I found lucuma powder at a specialty grocer and decided to transform it into a frozen treat that tasted like that Peruvian sunshine I remembered. Every batch brings that same rich, toffee-like flavor, but with the comfort of home. This lucuma ice cream has become a hit among my neighbors, especially when I serve it with a buttery shortbread crumble or alongside a slice of Amish peanut butter cream pie.
Lucuma ice cream isn’t just about taste. It’s about that familiar-meets-exotic combination. Lucuma, often called the “Gold of the Incas,” is a fruit native to Peru. Its naturally sweet, custard-like flavor makes it perfect for desserts. When you churn it into ice cream, you get a flavor that’s not overly sugary, but full-bodied and satisfying-somewhere between caramel and butterscotch.
My recipe balances lucuma’s earthy richness with cream, egg yolks, and just a bit of brown sugar. It’s simple but luxurious. And honestly, it’s just as delicious as anything on a fancy dessert menu. Pair it with something simple like a crisp white chocolate pretzel or drizzle it with honey and toasted nuts.
So if you’re tired of vanilla and already conquered matcha, lucuma is your next creamy adventure. And once you try it, you’ll see why it’s become my go-to whenever I want to make something familiar, yet wildly new.
How to Make Lucuma Ice Cream from Scratch
Using Lucuma Powder the Right Way
Lucuma may be a tropical fruit, but it’s rarely found fresh outside of South America. That’s where lucuma powder steps in. This golden flour-like ingredient is made from dried lucuma pulp and is packed with natural sweetness and deep caramel flavor-perfect for ice cream.
To start your lucuma ice cream, you’ll need to infuse the powder into your custard base. I recommend whisking the lucuma powder directly into the warm milk and cream mixture before combining it with egg yolks. This ensures it dissolves evenly and doesn’t clump. For the best flavor, let the base rest for an hour before churning. This gives the lucuma time to bloom and deepen its flavor.
For added depth, I like to use dark brown sugar instead of white-it enhances lucuma’s maple-like notes. When you churn the custard, you’ll notice the ice cream gets a soft golden hue that looks like late afternoon sunlight. Once frozen, the result is creamy, rich, and surprisingly complex for such a simple recipe.
I always tell my readers: don’t skip the chill time. Cooling the custard overnight in the fridge makes all the difference. It not only helps with texture, but the flavor matures beautifully. Lucuma can be subtle at first, but given a little time, it really shines-like the way banana pudding moonshine hits differently on day two.
Texture, Mix-Ins, and Pairings
Lucuma ice cream is naturally creamy, but it has a slightly denser texture compared to classic vanilla due to the powder. I love leaning into that richness by pairing it with contrasting textures. Think crumbled shortbread cookies or crisp honey nut brittle.
You can swirl in caramel ribbons or chocolate chips, but honestly, lucuma ice cream is best when it stands alone. If you’re serving it for a crowd, try it between two soft cookies for the ultimate ice cream sandwich, or alongside warm applesauce cobbler for an earthy, fall-inspired dessert.
And don’t be afraid to give it a twist-lucuma plays well with flavors like coffee, cinnamon, and coconut. If you’re adventurous, try pairing it with matcha treats like these matcha crinkle cookies. The flavor combo is unexpected, but totally addictive.
Next, we’ll get into lucuma’s flavor profile and how it compares to other fruits like mango-plus why people are so intrigued by its “dessert without sugar” taste.
What Does Lucuma Taste Like and How Is It Different?
Unpacking Lucuma’s Signature Flavor
If you’ve never tasted lucuma before, think of it as nature’s dessert. The flavor is hard to pin down with just one comparison-it’s a smooth blend of sweet potato, maple syrup, and a hint of butterscotch. There’s no tartness or tang like you’d find in mango or pineapple. Instead, lucuma ice cream feels warm, mellow, and custardy-like your favorite holiday dessert but in frozen form.
The most common question I get is, “Does lucuma taste like mango?” Not even close. Mango is juicy and bright with a tropical punch. Raw lucuma has a dry, dense texture, but once it’s turned into powder and mixed with cream, it transforms into a smooth, rich blend with a refined flavor. That’s why lucuma ice cream feels more like a grown-up dessert-sweet but never overwhelming.
Its natural sweetness is mild, which is what makes it such a great base for ice cream. Unlike other tropical flavors that scream for attention, lucuma whispers in warm notes. It’s no wonder many Peruvian desserts feature lucuma prominently-just like we Americans rely on vanilla or chocolate.
When folded into a custard base, lucuma powder adds a silky texture and a warm, golden hue. The aroma? Somewhere between toasted sugar and shortbread cookies. If that sounds comforting, it is. It’s the kind of flavor you crave when the weather cools and you’re curled up under a blanket, spoon in hand.
Lucuma vs. Booza and Other Exotic Ice Creams
Now, if you’re exploring unique frozen desserts, you’ve probably heard of booza. Booza is a traditional Middle Eastern ice cream made with milk, sahlab, and mastic, giving it a chewy, elastic texture. Lucuma ice cream isn’t chewy-it’s creamy and lush. But both stand out for their uniqueness and cultural roots.
Where booza surprises with texture, lucuma delights with depth. It’s less about novelty and more about elegance. If booza is a bold street performance, lucuma is a slow dance. Both deserve a spot in your dessert rotation, but lucuma is easier to make at home and fits into a wide range of flavor profiles.
Try pairing lucuma ice cream with crisp puff pastry for contrast-I recommend these puff pastry desserts for inspiration. The flaky, airy texture complements the creamy density of lucuma perfectly. Or top your scoop with cinnamon-dusted nuts to mirror the warm notes in the ice cream.
Next, we’ll dive into creative ways to serve and style lucuma ice cream-from elegant plating to nostalgic toppings that make this creamy treat unforgettable.
How to Serve and Style Lucuma Ice Cream
Creative Ways to Plate Lucuma Ice Cream
Lucuma ice cream is beautiful on its own, but when you dress it up, it becomes a true showstopper. Whether you’re serving it for a dinner party or a quiet moment on the porch, the way you plate it can elevate the entire experience.
My favorite way? A rustic scoop in a vintage dessert bowl with a drizzle of honey and a sprinkle of toasted pecans. That tiny bit of crunch adds contrast and makes each bite more memorable. For a more playful presentation, sandwich lucuma ice cream between two soft cookies-think shortbread or cinnamon sugar for extra warmth. It’s a nostalgic twist that wins over both kids and adults.
You can also serve it in a puff pastry cup or over cinnamon roll cheesecake for a layered dessert experience. The rich, creamy notes of lucuma pair beautifully with baked textures and subtle spices.
Want something elegant? Plate lucuma ice cream with a brush of dark chocolate sauce, a pinch of sea salt, and a crisp tuile cookie. The salt draws out the caramel undertones in the lucuma, while the chocolate adds a bit of indulgence.
Toppings That Complement Lucuma’s Unique Flavor
Because lucuma’s flavor is so mellow and naturally sweet, you want to avoid overpowering it with bold or acidic toppings. Instead, stick to ingredients that highlight its maple-like warmth.
Roasted nuts-especially cashews, pecans, or hazelnuts-are perfect. So is a thin drizzle of spiced caramel or date syrup. Even a dusting of cinnamon or nutmeg can bring out the cozy, earthy qualities that make lucuma special.
If you’re building a dessert board or serving multiple flavors, try pairing lucuma ice cream with a slice of heart-shaped cake or warm baked fruit. Baked apples, pears, or even fig compote all play nicely with lucuma’s natural richness.
And of course, there’s nothing wrong with keeping it simple. A plain scoop in a sugar cone or a vintage glass dish speaks volumes when the flavor is this good. Don’t be shocked if your guests pause mid-bite and ask, “What flavor is this?”-and go back for seconds.
Frequently Asked Questions About Lucuma Ice Cream
What does lucuma ice cream taste like?
Lucuma ice cream has a creamy, smooth texture and a naturally sweet flavor that resembles a mix of maple syrup, sweet potato, and butterscotch. It’s mellow and rich, making it a standout among fruit-based ice creams.
What flavour is lucuma?
Lucuma offers a unique flavor profile with notes of caramel, brown sugar, and hints of custard. It’s not fruity or tangy-think of it more like a naturally sweet, earthy dessert in fruit form.
What is booza ice cream made of?
Booza is a traditional Middle Eastern ice cream made using sahlab (orchid root flour) and mastic, which give it a stretchy, chewy texture. It’s very different from lucuma ice cream in both taste and consistency.
Does lucuma taste like mango?
Not at all. While both are tropical fruits, lucuma is dry and starchy with a warm, caramel-like flavor, while mango is juicy, bright, and tangy. Lucuma is often described as dessert-like, while mango is refreshing and fruity.
Conclusion
Lucuma ice cream may not be a staple in every American freezer, but once you try it, you’ll wonder how you ever lived without it. It’s the kind of dessert that surprises you-not with bold flavors, but with its quiet richness and comforting depth. Whether you’re serving it as a solo treat or alongside baked apples or puff pastry, lucuma ice cream adds elegance to any moment.
To me, this recipe is more than food-it’s a connection between cherished memories and new experiences. And if you’ve ever wanted a dessert that feels like a warm hug from something new, lucuma is it.
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