Mango Coconut Ice Cream (Vegan)

5.0(6)

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.

by Enjolinfam·published 2007-06-28

Open original recipe

Frozen Desserts

Servings

8 serving(s)

Total time

24h 30m

prep 30 min

Calories / serving

552 kcal

Ingredients (5)

serves

3 cups coconut milkcoconut-milk
1 cup sugarsugar
2 mangoesmango
2 tablespoons lime juicelime-juice
2 tablespoons cornstarch or 2 tablespoons arrowrootcornstarch

Instructions (4 steps)

01Mix 1/4 cup of the coconut milk with the 2 tablespoons of cornstarch and set aside.
02Cut and puree the mangoes.
03Combine 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).
04Set the ice cream mixture aside to cool. Freeze overnight.

Pantry check

Data quality

servings.value✓

times.totalMinutes✓

nutrition.calories✓

recipeCuisine—

recipeCategory✓

rating✓

description✓

image (URL only)✓

Rich recipe — supports nutrition-aware planning.