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:
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
  1. Blitz ALL ingredients in high powered blender until completely smooth. Pat yourself on the back for making this easy;)
  2. 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!).
  3. 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;)
  4. Pull from the fridge a few minutes before serving to let the ice cream soften a bit.
  5. Top with roasted coconut and a tiny sprinkle of flaky sea salt (like Maldon).
  6. 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/