Dessert Ceviche with Churro Chips
When fresh fruit salad and vegan ice cream get together.
Fruit salad is a popular summertime staple that can be found at almost every social gathering throughout the summer. You can find different colorful versions of the sweet dish at backyard BBQ’s, birthday celebrations, picnics, and holidays like the 4th of July.
We decided to take this classic fruit salad recipe and turn it into a creamy Dessert “Ceviche”. Of course we just had to pair it with a side of crunchy Churro Chips! Our idea was to create a simple summertime dish that wouldn’t keep you in the kitchen for hours on end. This recipe can be prepared in under 30 minutes and once it hits the table, it will be gone just as fast as you made it.
When you melt our Madagascan Vanilla Bean ice cream and add a touch of zesty lime juice it becomes the perfect velvety sauce that brings out the tropical sweetness of the fruit. Pair this dish with homemade cinnamon sugar churro chips and you will have the ultimate combination of creamy, crunchy, sweet and tart in every blissful bite. It’s great for adults and kids alike!
Share this dish with the ones you love at a party or create it ahead of time and enjoy it as a snack throughout the week. If you can’t find fresh fruit frozen fruit will work just fine. Just make sure to give it enough time to thaw at room temperature before serving. Keep this recipe exciting by adding different fruit every time you make it. You can also elevate the tropical tones by using our Infinite Coconut ice cream for the sauce. There are endless possibilities when it comes to fresh fruit and ice cream!
Looking for some plant-based recipe inspiration for this Fourth of July? Head over to VegNews for 9 delicious recipes you can make this season!
(Use organic ingredients whenever possible)