If you follow me on InstGood (AKA Instagram), then you know that we’ve been getting lots of local organic jujube fruit here in Southern California. The number one comment I get when I post pictures of jujubes is, “I had no idea it wasn’t just candy!” I don’t know how it’s possible, but I had actually never heard of the jujube candy. Swedish Fish were my candy of choice back in the day. Still, the REAL FOOD called jujube were also new to me. It was one of my readers who told me what they were (thanks! 🙂 ).

Jujubes taste sort of like a cross between an apple and a date in my opinion. They’re the texture of a soft apple when raw, and the flavor is intensified when they’re cooked. There are eight flavonoids in the fruit—antioxidants with anti-inflamatory, and anti-tumor properties. AND get this: Jujubes have 20 times more vitamin C than any citrus fruit! (Say whaaat?!) I know most of you aren’t going to be able to get jujubes, but I thought you might find it interesting anyway, and you can substitute another fruit. This flavor is based on the Fig Ice Cream from my book.

Jujube Fruit Dairy Free Ice Cream

based on Fig Ice Cream from my book, Dairy-Free Ice Cream

2 cups chopped jujubes (seeds removed)
2 tablespoons ghee or butter substitute
2 teaspoons lemon juice
1 (13.5 ounce) can full-fat coconut milk
1 cup almond, cashew or hemp milk
2 tablespoons coconut sugar
1 tablespoon vanilla extract
big pinch of fine-grain sea salt
optional thickener: 1 tablespoon of gelatin that has been completely dissolved into 1/4 cup boiling water

1. In a saucepan over medium-low heat, combine the jujubes, ghee or butter substitute, and lemon juice. Cover and cook for about 10 minutes.
2. Put the cooked jujubes and the rest of the ingredients into the blender and puree.
3. Freeze for an hour or refrigerate until cold.
4. Pour into the ice cream machine per manufacturer’s instructions.
5. Eat right away or freeze until hard for pretty scoops.
6. When frozen solid allow the ice cream to thaw for 20 minutes, or until scoopable.

Makes about 1 quart / or 6 servings

Tip: A six-cup rectangular glass dish allows the ice cream to thaw more evenly than a deep dish.

♥, Kelly

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reference: What are Jujubes Good For