Description
A creamy, tropical mango coconut ice cream made without flour or refined sugar. This dairy-free dessert is naturally sweetened and perfect for hot summer days.
Ingredients
Scale
For the Crust:
- For the ice cream base:
- 2 cups ripe mango (peeled and diced)
- 1 can (13.5 oz) full-fat coconut milk
- 1/4 cup honey or maple syrup
- 1 tsp pure vanilla extract
- 1 tbsp lemon juice
- For toppings (optional):
- 1/4 cup toasted coconut flakes
- Fresh mango slices
Instructions
1. Prepare the Crust:
- 1. Blend all ice cream base ingredients in a high-speed blender until completely smooth.
- 2. Pour mixture into a shallow container and freeze for 1 hour.
- 3. After 1 hour, remove from freezer and whisk vigorously to break up ice crystals.
- 4. Return to freezer and repeat whisking every 30 minutes for 2-3 hours.
- 5. When mixture reaches soft-serve consistency, transfer to an airtight container.
- 6. Freeze for at least 4 hours or until firm.
- 7. Scoop and serve with toasted coconut flakes and fresh mango if desired.
Notes
For creamier texture, use an ice cream maker according to manufacturer’s instructions. If mixture becomes too hard, let sit at room temperature for 5-10 minutes before scooping.