Description
Indulge in the tropical sweetness of homemade Mango Ice Cream. This dairy-free treat combines creamy coconut milk with luscious frozen mango chunks for a refreshing dessert that’s perfect for hot summer days.
Ingredients
Units
Scale
Coconut Cream:
- 1 14 oz. can coconut milk (refrigerated overnight)
Mango Ice Cream:
- 4 cups frozen mango chunks
- 1 tablespoon vanilla extract
Instructions
- Prepare the Coconut Cream: Refrigerate the can of coconut milk overnight. Scoop out ¾ cup of the solid coconut cream from the top of the can.
- Blend Mango: In a food processor, blend frozen mango chunks until smaller and crumbly, about 1 minute.
- Mix Ingredients: Add coconut cream and vanilla extract to the mango. Blend until smooth, about 3 minutes, scraping down the sides as needed.
- Freeze: Transfer the mixture to a freezer-safe container. Freeze for 1 hour, whisking every 10-20 minutes to prevent ice crystals from forming.
- Serve: Thaw for 5-10 minutes before scooping and serving.
Notes
- If coconut cream is unavailable, follow the instructions to extract the solid cream from full-fat coconut milk.
- Store covered in the freezer for up to a month.
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
- Sugar: 26g
- Sodium: 15mg
- Fat: 12g
- Saturated Fat: 11g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
