Coconut Mango Ice Cream
Coconut Mango Ice Cream
Sure, ice cream is refreshing in the summer. But we also crave it in the spring, autumn and winter—it truly is the ultimate year-round dessert. Make this creamy, fruity treat whenever you get the hankering for a little frozen sunshine.This recipe was originally published in the Chicago Tribune.
Prep Time
2.98
hours
Cook Time
3
minutes
Servings
12
servings
Total time: 3.03 hours
Ingredients
- 1 can (13.5 ounces) unsweetened coconut milk
- 1 cup whipping cream
- 1/2 cup granulated sugar
- generous pinch salt
- 2 large ripe mangos (or 1 1/2 to 2 cups fresh or frozen mango pulp)
- garnishes: chopped roasted peanuts, toasted coconut shreds, diced fresh mango
Directions
- In a small saucepan, heat 1 can (13.5 ounces) unsweetened coconut milk, 1 cup whipping cream and 1/2 cup granulated sugar just long enough to dissolve the sugar. Remove from heat; add a generous pinch of salt. Refrigerate until cold.
- In a blender, puree 2 large ripe mangos (or 1 1/2 to 2 cups fresh or frozen mango pulp). Add the milk mixture; blend smooth. Chill base until very cold before making ice cream; it can be refrigerated up to 1 day.
- Freeze the cold base in an ice-cream-maker according to manufacturer's directions. Remove from the maker; transfer to a covered, freezer container. Freeze 20 minutes or up to a couple of days.
- Serve in small scoops, garnished with chopped roasted peanuts, toasted coconut shreds or diced fresh mango.