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Coconut Milk Ice Cream with Mango
Savor the taste of the tropics with our Coconut Milk Ice Cream with Mango. This luscious dessert combines creamy coconut milk with ripe, juicy mangoes to create a refreshing and indulgent treat that’s perfect for cooling off on hot summer days.
Made with just a few simple ingredients, including rich coconut cream, sweet maple syrup, and vibrant mangoes, this homemade ice cream is bursting with tropical flavor and creamy goodness. Whether enjoyed on its own or as a decadent topping for desserts like fruit salads or cakes, this Coconut Milk Ice Cream with Mango is sure to delight your taste buds and transport you to paradise with every spoonful.
So, whip up a batch and treat yourself to a taste of the tropics with this irresistible coconut milk ice cream infused with the sweet essence of mango!
ingredients
- 2 cans (13.5 oz each) full-fat coconut milk, chilled in the refrigerator overnight
- 1/2 cup maple syrup or sweetener of choice
- 1 teaspoon vanilla extract
- 1 ripe mango, peeled, pitted, and diced
- Optional: shredded coconut, for garnish
INSTRUCTIONS
- Remove the chilled cans of coconut milk from the refrigerator without shaking them. Open the cans and scoop out the solid coconut cream that has risen to the top, leaving behind the liquid coconut water. Transfer the coconut cream to a mixing bowl.
- Using a hand mixer or stand mixer, whip the coconut cream until smooth and creamy.
- Add the maple syrup and vanilla extract to the whipped coconut cream. Mix until well combined.
- Gently fold in the diced mango until evenly distributed throughout the coconut cream mixture.
- Transfer the mixture into an ice cream maker and churn according to the manufacturer’s instructions, typically for about 20-25 minutes, or until the ice cream reaches your desired consistency.
- If you don’t have an ice cream maker, you can pour the mixture into a shallow container and freeze it. Every 30 minutes, remove the container from the freezer and stir the mixture with a fork to break up any ice crystals until the ice cream is firm and creamy.
- Once the ice cream is ready, transfer it to a freezer-safe container and freeze for an additional 2-3 hours to firm up.
- Before serving, let the coconut milk ice cream with mango sit at room temperature for a few minutes to soften slightly.
- Scoop the ice cream into bowls or cones, garnish with shredded coconut if desired, and enjoy the tropical flavors of this refreshing treat!
- Store any leftovers in an airtight container in the freezer for up to one week.
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about Kirsten Hamilton
Kirsten Hamilton, author of The Wellness Menu, is a testament to the transformative power of an anti-inflammatory diet in overcoming rheumatoid arthritis. Battling with this challenging condition, she turned to a carefully curated diet to alleviate her symptoms and enhance her overall health. Her book is more than a collection of recipes; it’s a reflection of her journey and success in using food as medicine. The Wellness Menu is a compilation of dietary tips and recipes that were instrumental in her recovery, offering hope and practical advice for those dealing with similar health issues. This work stands as an inspiring guide, demonstrating how informed dietary choices can profoundly impact health and well-being.
If you’re looking for more delicious and health-boosting recipes, don’t miss out on The Wellness Menu. This book is your gateway to a world of culinary delights that not only tantalize your taste buds but also promote your wellbeing. Dive into a collection of carefully crafted recipes designed to support a healthier lifestyle and bring balance to your diet. Whether you’re dealing with specific health challenges or simply seeking to enhance your overall health, The Wellness Menu has something special for you.