I love ice cream but I am allergic to dairy. I have tried all kinds of ice cream alternatives, rice milk ice cream, soy milk ice cream, and coconut milk ice cream, even tofu ice cream. And while all are okay their price tags aren’t. I can’t see paying $7 for a pint of ice cream alternative even if it is for a special treat. Plus I am quite leery about ingredient labels and prefer to purchase food that had ingredients that were written in English: Sugar, Vanilla, and Fruit not carrageenan, polysorbate 80, and tricalcium phosphate.
Here is an ice cream you could make for Memorial Day party or any night during the week.
Coconut Mango Ice Cream
Makes 4 Servings
- 1 large ripe mango peeled, pitted and diced
- Juice of ½ small lime
- ¼ cup organic sugar or evaporated cane juice (I tried it with stevia, doesn’t taste good)
- 1 (13.5 ounce) can full fat coconut milk (I tried it with fat free but it doesn’t get creamy, plus coconut fat is good for us)
- 1 teaspoon pure vanilla, lemon, or orange extract or extract of choice
Pureed mango in food processor. Add juice and sugar. Pulse for 10 seconds to mix. Add coconut milk and extract. Puree until creamy.
Pour into a small glass casserole dish or transfer to ice cream maker that doesn’t require salt. Place flat in freezer for 2 hours. After 2 hours scoop out ice cream to food processor, puree again. Pour back into casserole dish. Freeze at least 2 more hours.
Scoop out into individual bowls.
This recipe can easily be made with other fruit like: bananas, avocados, oranges, melons, or berries. Use your imagination you just might unlock a new taste sensation.