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Mango Coconut Ice Cream (Vegan)

Mango Coconut Ice Cream (Vegan) Recipe

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.
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Prep Time 30 mins
Cook Time 1 d
Course Dessert
Cuisine Vegan
Calories 552 kcal

Ingredients
  

  • 3 cups coconut milk
  • 1 cup sugar
  • 2 mangoes
  • 2 tablespoons lime juice
  • 2 tablespoons cornstarch or 2 tablespoons arrowroot

Instructions
 

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

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Nutrition

Serving: 199gCalories: 552kcalCarbohydrates: 98.8gProtein: 2gFat: 18.4gSaturated Fat: 17.2gSodium: 41.3mgFiber: 1.6gSugar: 93.7g
Keyword Beginner Cook, Coconut, Dessert, Easy, Frozen, Fruit, Kid-Friendly, Low Protein, Nuts, Toddler-Friendly, Vegan
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