Mango Coconut Ice Cream made in the BLENDER! No cook! --TEXT ONLY
The only thing I love more than homemade ice cream is EASY homemade ice cream. If I don't have to cook a mixture, use a thermometer or make a thickening cornstarch slurry my life is just better! This mango coconut ice cream comes together in a flash in the blender and tastes like the ice cream version of mango sticky rice. Too good!
Author: Crystal Cartier
Recipe type: Dessert, Frozen
Cuisine: Gluten-Free, Vegetarian
Serves: 1+ quart
Ingredients
2 cups pureed mango (~ 3 Ataulfo or Manila mangoes OR 1 pound cubed frozen mango pureed very well in high powered blender)
1 - 14 ounce can Coconut Cream
½ cup Heavy Cream (omit for VEGAN)
Juice of 1 lemon (~2 Tablespoons)
1 vanilla bean, scraped OR ½ teaspoon vanilla
½ cup granulated sugar OR coconut sugar
½ teaspoon sea salt, or more to taste (I like it a bit saltier like mango sticky rice)
Roasted coconut, for serving
Flaky sea salt like Maldon, for serving (optional)
Instructions
Blitz ALL ingredients in high powered blender until completely smooth. Pat yourself on the back for making this easy;)
Refrigerate mixture or cool in an ice water bath for 30 minutes (I like to pour the mixture in a ziplock bag and submerge in a ice water bath - chills super fast!).
Spin in a pre-frozen ice cream maker (I use this economical ice cream churner) for 20+ minutes then store in an airtight container and refrigerate for a few hours. Can be eaten as a soft serve style ice cream straight from the ice cream maker though;)
Pull from the fridge a few minutes before serving to let the ice cream soften a bit.
Top with roasted coconut and a tiny sprinkle of flaky sea salt (like Maldon).
ENJOY!!!
Recipe by The Eclectic Kitchen - Crystal Cartier at https://theeclectickitchen.com/2018/08/08/mango-coconut-cream-ice-cream-made-in-the-blender-no-cooking/