Mango Coconut Ice Cream Vegan Food
MANGO COCONUT ICE CREAM (VEGAN)
This is a wonderful coconut-based ice cream! I usually use half light coconut milk and half full-fat coconut milk, but you could use all of either one or the other, depending on how health-conscious you are.
Provided by Enjolinfam
Categories Frozen Desserts
Time P1DT30m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Mix 1/4 cup of the coconut milk with the 2 tablespoons of cornstarch and set aside.
- Cut and puree the mangoes.
- Combine the pureed mango, remaining coconut milk, sugar, and lime together in a saucepan and bring to a boil. When the mixture has just started to boil, take off the heat and immediately stir in the corn starch/arrowroot slurry. This should immediately cause the liquid to thicken (not a lot, but a noticeable amount; it will be thicker when it cools).
- Set the ice cream mixture aside to cool. Freeze overnight.
Nutrition Facts : Calories 552, Fat 18.4, SaturatedFat 17.2, Sodium 41.3, Carbohydrate 98.8, Fiber 1.6, Sugar 93.7, Protein 2
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- In a blender or food processor, put all ingredients except mango and blend until sugar is dissolved, about one minute.
- Add 3/4 of the mango, process until smooth, then add the remaining mango and pulse until combined. (This step is if you want some mango pieces in your ice cream, but if not, skip, and add all of the mango as above.)
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