Mango Coconut Ice Cream (Vegan) |
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Prep Time: 30 Minutes Cook Time: 1440 Minutes |
Ready In: 1470 Minutes Servings: 8 |
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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. Ingredients:
3 cups coconut milk |
1 cup sugar |
2 mangoes |
2 tablespoons lime juice |
2 tablespoons cornstarch or 2 tablespoons arrowroot |
Directions:
1. Mix 1/4 cup of the coconut milk with the 2 tablespoons of cornstarch and set aside.
2. Cut and puree the mangoes.
3. 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).
4. Set the ice cream mixture aside to cool. Freeze overnight.
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